Friday, November 28, 2014 - Loading…

Published: Thursday, 5/16/2013

Liquid nitrogen used at Element 112 to make ice cream

BY NATALIE TRUSSO CAFARELLO
BLADE STAFF WRITER
Sous Chef James Combs. Liquid nitrogen smoke overflows from the ice cream mixture. Sous Chef James Combs. Liquid nitrogen smoke overflows from the ice cream mixture.
THE BLADE/NATALIE TRUSSO CAFARELLO Enlarge | Buy This Photo

Several years ago the idea to use physics or chemistry-based techniques to transform ingredients into food was secluded to haute cuisine or cutting-edge experimental restaurants like the now closed elBulli in Spain.

Now, molecular gastronomy is taking place in mainstream restaurants and Element 112, at 5735 Main St., is just one of many restaurants and eateries in the nation that is freezing America's traditional cold treat with liquid nitrogen. 

On Wednesday, I visited the restaurant to see the process they use to make ice cream. 

"Are you ready?" Chris Nixon asked me, the head chef and operating owner of the restaurant, asked.

READ FULL BLOG POST



Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.

Related stories