The food we had was not overly ‘molecular’ in its preparation, but we did enjoy beef fillet cooked ‘sous-vide’ in a dishwasher (moist and succulent and pink all the way through), and the restaurants famous ‘drain cleaner pretzels’ lightly poached in sodium hydroxide (deliciously chewy, dark exterior). The highlight of the evening though was the liquid nitrogen icecream. Basically the icecream is created at the table by stirring liquid nitrogen through flavoured cream to produce (supposedly) a very creamy icecream due to the lack of time for ice crystals to form. I had ‘minted red bull’ flavour, which was delicious, although it was not entirely smooth, and had to be eaten with some caution, rolling mouthfuls around your mouth to avoid freezer burn - still, fun and delicious and a great piece of dinner theater.
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