Wednesday, December 01, 2010

Molecular Gastronomy Comes to Ann Arbor



Last night I had a nitrogen shake. At tableside, the waiter stirs liquid nitrogen into a hot ice cream preparation (such as you might put into an ice cream maker, I think). The result is a cold mixture of chocolate and other flavors that you drink with a straw, consistency of a milkshake. I guess nitrogen is tasteless, otherwise we'd smell it all the time when we breathed. I thought when molecular gastronomy reached Ann Arbor I would hate it -- but in fact it was fun. The taste? Not much different from most milkshakes.

My previous posts on molecular gastronomy:

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