Lucy Waverman

Check out liquid nitrogen–poached doughnuts and other molecular miracles from a recent Modernist Cuisine demo
Food & Drink

Check out liquid nitrogen–poached doughnuts and other molecular miracles from a recent Modernist Cuisine demo

What’s it like to sear caramel on a -34 °C anti-griddle, poach doughnuts in liquid nitrogen (around -196 °C), or use low...
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