Go to the Article: FROZEN: Cryogenic “Cooking” With Liquid Nitrogen
What do you think about the application of LN on pesto production? If you cryoblanched the basil, I would think you would kill all enzymes responsible for blackening, as well as deprive oxygen to help with oxidation. Plus the cell structure should be ruptured which might mimick mortar and pestle. Is this something y'all have tried?
