Comments on 'Restaurants - Cooking with Liquid Nitrogen in the Real World'

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feargear11 (October 10th, 2008 @ 10:03 am)
-196 degrees celcius
2221films (September 22nd, 2008 @ 4:01 am)
-196 degrees, dont you mean -321 dregrees below zero.
nVegeth (September 5th, 2008 @ 2:03 am)
Wow!
ChefJElling (August 16th, 2008 @ 11:48 am)
Most chefs use MG for show...however when you eat, you eat with your eyes first. You have to find the right balance between the food and the (show) of molecular gastronomy and when you do that it's a real treat.
bluezoo1 (June 13th, 2008 @ 5:53 am)
seems like you are using the technique more for show than flavor. Tighten up the plates. Flavor 1st, then presentation. The caprese needs work. I know what and how you are doing it, it can be better. Think about it.
Kimmyk777 (March 6th, 2008 @ 10:26 pm)
how much are the foods there???? i would pay top price like 40 bucks for 1 of those totmatoes

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