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Serious question, does anyone actually like working with liquid nitrogen for desserts?
Three years ago at a place in Chicago, I had to make a nitro ice cream special every night. I mean, the whole setup felt like a science lab, not a kitchen. The boss loved the theater of it, but I burned my hand twice in a single week from the splash. Maybe it's just me, but I think a regular churn makes a better, safer product. Has anyone else had a bad experience with that stuff?
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angelapalmer5d ago
Science lab not a kitchen" is the whole problem.
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lunaw724d ago
Exactly, that's the whole point.
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