Go to the Recipe: Cream Cheese Marshmallow
you should it doesn't take much
I think these guys need to stop using equipment pople dont have on hand like for real who has liquid nitrogen definitely no home cook
what if you do not have liquid nitrogen.. for homecooker.
perfect
I have mixed feelings about manipulating very hot syrup. Can I cook the syrup to the appropriate temp / concentration, then let cool to 70 / 80C before pouring it into the mix?
Would the same apply with making Italian meringue?
Thanks !
Central welding and Praxair in Seattle sell liquid nitrogen, you'll need a proper Dewar vessel for filling and transport. You can buy a liquid nitrogen Dewar on EBay (or new on Amazon). Look for something around 10 to 25 liters in size.
I'm curious if LN is available for purchase locally (Seattle) or if it is something I need to buy on the web?Also, is it dangerous to work with? i.e. what happens if it splashes on your skin?
- originally posted by Daryll
Probably not. The liquid nitrogen makes the fat solid enough that it doesn't destabilize the egg white foam.
Can you do this without liquid nitrogen?
@google-b08bc029df64725702fe697e943d9a90:disqus for this recipe I used about 1L nitro.
- originally posted by Grant Lee Crilly
A couple example recipes/applications will go live very shortly.
awesome! curious: in step 7, how much liquid nitrogen is poured in? and is the 5 minutes for the running mixer or for a verrrry slow pouring in of LN? (also, ditto for step 9: is there a general quantity of LN?)
What could be an example for the application of this recipe?
