-321 Cooking with Nitrogen by Tiffany Elizabeth Byrd

++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++

Cooking with Nitrogen May 16 2016 San Francisco, CA

-321 // Liquid Nitrogen Recipe Book // Chapter 1

01 02 03 04 05 06

Nitrogen Berries

≤[Contents]≥ Table of Contents -321 Cooking with Nitrogen

one

// Introduction to cooking with Nitrogen

Introduction

//Uses + Nitrogen: [How to properly use Liquid Nitrogen]

two

Uses + Nitrogen

Tools + Ingredients

four

Chapter One

//Chapter 1: [Freezing fruits with Nitrogen]

four

//The Tools + Ingredients Equipment for creating Nitrogen fused recipes three

three

01 02 03 04 05 06

-321 // Liquid Nitrogen Recipe Book // Chapter 1

– Table of Contents –

-321 Contents // Opening up the world to new complex recipes that anyone can do.

five

// Chapter 2: [Nitrogen Ice Cream]

Chapter Two 3

six

// Chapter 3: [Nitrogen Cocktails]

Chapter Three 5

seven

// Index

seven

In Index

Intro

Ë&#x161;Introduction

Intro

duc

tion

-321 // Liquid Nitrogen Recipe Book // Introduction

01 02 03 04 05 06

– Introduction –

» It used to be that any time someone on

“Top Chef ” or “Iron Chef ” busted out the liquid nitrogen, smoking cold and evillooking, there would be screamin’ and holler in’. “What in tarnation!??!” people would say, as the witches and warlocks on the tee-vee turned liquids into solids with a tip of a jar. But now you can hardly get through an hour of cheftastic programming without seeing it. And with its ability to instantly freeze anything we would ever want frozen — and plenty more we never thought could be frozen the stars are aligning: Liquid nitrogen is headed for the mainstream, and it might not be terribly long before you’ll find a nice dewar of the stuff bubbling away in your very own kitchen.

» Of course, most references we see to

cooking with liquid nitrogen now are in the context of cutting-edge, innovative chefs — or, to detractors, purveyors of a mere novelty. The first time I saw it, about four years ago, it was used to make popcorn that dissolved into the distinct, fruity flavor of excellent olive oil. The chef, Dani Garcia, loaded up a soda siphon with olive oil and shot it into a steaming Styro foam box of liquid nitrogen. It solidified instantly, the air in it giving it a popcorn shape, and he served it as a trompe l’oeil. (He also infused it beautifully with tomato water, which is what you get when you wrap cut tomatoes in cheesecloth and let them drip, but that’s another story.) It was delicious, and I’d eat it any day from here to eternity, but it’s unavoidable that the most striking aspect of the snack was novelty: “Wait, oil can freeze?” I heard people say between the oohs and aahs.

(10-9)= 1

±>Introduction cont.>

Why Nitro?

» It’s clear, odorless, tasteless, and it will

freeze foods at lightning speed. Chances are you’ve seen ice cream, sorbets, or even frozen cocktails emerge from its swirling mists. Liquid nitrogen is an undeniably fun kitchen toy—but more than that, it’s a useful tool for creating a slew of cool, unusual textures. Ice cream is a good place to start. The extreme cold at (-320°F, to be precise) means that the liquid freezes so quickly that hard ice crystals don’t have time to form, making for an especially smooth, rich creamy texture. Once you’ve got the technique down, that is. When Janine Falvo of Carneros Bistro & Wine Bar first started playing with liquid nitrogen, she added too much to the bowl holding her popcorn crème anglaise and started scrambling the mixture as you would an egg. The result was popcorn like nuggets—not the smooth ice cream she was hoping for, but an altogether a different texture. But as it turns out, the happy mistake found its way onto her menu as “frozen popcorn,” served as an intermezzo or aside a decitant chocolate tart.

» -321 is the cookbook that amateaurs

are using to create these top chef recipes in their own homes. No need to drool over the TV anymore at what they are doing, you finally get to do it yourself! Throught the book we ahve laid out simple yet innovative recipes that can be created by just about anyone. The children of course need adult supersision just to be safe. Our unique recipes have simple ingredients that won't break the bank and can be reused sometimes. In all of the years that I have been cooking, I had only wished that they had a recipe book like this one when I was younger. The best thing we had was he Joy of Cooking and your standard Betty Crocker book. Their are tricks to using Liquid Nitrogen and we are here to explain them and guide you through a little history about it.

Intro

duc

tion

Always wear your safety goggles when handling Liquid Nitrogen...no matter the situation.

-321 // Liquid Nitrogen Recipe Book // Introduction

01 02 03 04 05 06

– Introduction –

Nitro Ideas

Intro

duc

tion

The idea isn’t really new. Blumenthal cites a Victorian cookbook writer named Agnes B. Marshall, whose 1885 “The Book of Ices" suggests letting guests at a dinner party make their own real ice cream with a bowl of liquid nitrogen. Nor is it limited to the restaurant world: Blue Sky Creamery, available in grocery stores around the country, freezes their ice cream using liquid nitrogen. The rapid freezing completely and entirely eliminates the need for eggs and extra butterfat, they say, which help to make a conventionally frozen ice cream smoother and creamier. In Chicago, the recently opened iCream Café in Wicker Park uses KitchenAid stand mixers and liquid nitrogen to make customers’ personalized ice cream creations in mere seconds.

» A New York Times article from July

11, 1961 holds an interesting liquid nitro technique idea. While testing the liquid nitrogen as a method for freezing food, an employee of House Air Reduction Company dropped the frozen orange segment: “…and it shattered into a thousand of tiny juice cells. The cell walls remained unbroken, retaining full flavor and making the crystals ideal as flavoring agents.” Shattering is used to separate the individual citrus cells for garnishes, or for breaking larger fruits and vegetables into artistic, abstract shapes—technique used by the famous Aki Kamozawa and H. Alexander Talbot, the duo behind the industry blog Ideas in Food.The two also use it to make frozen banana powder. They freeze the banana in liquid nitrogen until solid, and then blend it until it’s turned into a fine powder. “This light, frozen powder can be scooped up like snow and once eaten melts quickly into a rich stream of banana goodness sliding down into your tummy.”

±>How+to use>Liquid+ Nitrogen</

Rules

liquid nitrogen run-offs or spills, such as cuffed pants.

(10-6)= 4

▶ Do Not wear clothing that can capture

▶ Do Not dispense LN into a container that

you are holding with your bare hands.

▶ Always wear safety goggles

container. The pressure will rise, and unless the container can hold 1000 psi or even better (nothing you have can) it will explode.

▶ Never send LN through a pipe that

could become sealed. You’ll make a really dangerous pipe bomb.

▶ Never modify a dewar.

» Let’s put that last part another way: Make sure there is no way your containers could become sealed. Example: a solid venting tube in a lid could get clogged, or crimped. A thermos lid you leave unscrewed can be sealed by your colleague. Note that even if an explosion isn’t strong enough to cause damage, Liquid spraying all over the place is hazardous.

Do Not hold containers of LN with one hand, or in any other precarious way.

▶ Have a clear exit path in case something

goes wrong.

▶ Never seal liquid nitrogen in a closed

"It's clear, odorless, and freezes food at lightening speed"

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-321 // Liquid Nitrogen Recipe Book // How to use

– How To Use Liquid Nitrogen –

How to use LN

Lesson 1.1

Lesson 1.2

II. Safety: Nitrogen makes up most of air we breathe. It is completely and utterly non-toxicend of story. Yes, it is a chemical. Cows and carrots are just collections of chemicals.The true dangers of liquid nitrogen, are cold burns, asphyxiation, and pressure related serious explosions. Dangers to Your Customers: Don’t serve items to your customers too cold. You will burn their tongue, spoil their meal, and make them angry. I am speaking from first hand experience here. If a small amount of liquid nitrogen touches your skin and rolls off, you will not be harmed. Lab technicians are routinely dip their bare hands directly into liquid nitrogen very quickly for no burns. A layer of vapor instantly forms and temporarily protects your skin this phenomenon is called the Leidenfrost Effect. Read the awesome paper on the Leidenfrost Effect, written by a real science teacher who dips his hand in a bowl of pure molten lead.

» Admittedly, getting liquid nitrogen isn’t

the easiest thing in the world; you’re not going to find it in aisle 11, next to the cupcake liners. But there’s good news and bad news. Good: It’s not very expensive, as low as $1 a gallon. Bad: The insulated dewar you’ll need to keep it in can run in the hundreds of dollars, but some major suppliers will rent them. Look up a local welding supply store or an industrial gas supplier to buy it. (And don’t tell your family, or Uncle Mort will have plenty of jokes for his good old postdinner ha-ha’s.)

(10-5)= 5

≤Tools + Ingredients≥ Tools +

Ingredients

Chapter

One

1.1

(10-7)= 6 1.2

˚ X2 Mar tini Glasses

1.4

˚ X1 Bottle of Orange Juice

1.7

X1 Box of fresh Raspberries

2.1

X1 Box of fresh Blueber ries

1.3

X2 Champagne Flutes

1.5

X1 Bottle of Champagne

1.8

X1 Box of Strawber r ies

2.2

X1 Bag of All Pur pose Flour

X1 Bottle of good Vodka

1.6

X1 Bar shaker

1.9

X1 Box of Blackber ries

2.3

X1 Bottle of vanilla extract

++++++++++++ ++++++++++++

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-321 // Liquid Nitrogen Recipe Book // Ingredients

– Tools & Ingredients –

2.4

2.5

X1 Mor tar and Pestle

2.7

X1 KitchenAide Mixer w/ bowl

X2 Pairs of Safety Gloves

X1 Spackle

X1 Set of Rose Peddles

X1 Liquid measur ing cup

3.3

X2 Pair s of safety glasses

3.5

X1 Bag of Sugar

˚ 2.9

3.2

3.4

X1 Bag of Popped Popcor n

2.8

3.1

2.6

X1 Set of metal measur ing spoons

3.6

X1 Gallon of Liquid Nitrogen

X1 2qt Cambro

(5+2)= 7

≤[Intro to Nitrogen Berries]≥ » Freezing berries with Nitrogen makes

them usable in so many different ways. The unique textures that becomes of the berries makes for amazing desserts. When berries are dipped into Liquid Nitrogen for a short period of time, they become so frozen they are like glass. You can literally drop it on the ground and watch it chatter before your eyes. This process is called making druplets which will be explained later on.

» In this chapter you will learn how to

properly freeze berries using Liquid Nitrogen and how to make special recipes with them. Remember, always wear you sfatey gloves and goggles when handling Liquid Nitrogen as it can cause severe injury if handled in an incorrect manner.

Nitrogen frozen ber r y dr uplets are great as a yogur t or ice cream topper. Just add them in with the rest of your ing redients!

(10+2)= 12

+++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++ +++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ Recipe 1 // Nitrogen Berry Drops +++++++++++++++++++++++++++ November 3rd +++++++++++++++++++++++++++ 2015 +++++++++++++++++++++++++++ San Francisco, CA +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ » Liquid nitrogen makes it easy to +++++++++++++++++++++++++++ separate your raspberries, or similar +++++++++++++++++++++++++++ fruit etc, into individual druplets. +++++++++++++++++++++++++++ The druplets will have a unique gummy +++++++++++++++++++++++++++ texture when served partially frozen, +++++++++++++++++++++++++++ or a juicy bursting texture when fully +++++++++++++++++++++++++++ thawed.What is a druplet, you ask? +++++++++++++++++++++++++++ Here's a bit of a botany lesson for you: +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ "When the +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ node is large +++++++++++++++++++++++++++ and stands +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ alone, it is called +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ a drupe." +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ ++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ ++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++

≤Nitro+ gen [Berry Drops]≥

» The term druplet refers to a smaller

version of a drupe (such as a peach or a nectarine), where each unit of the aggregate fruit is itself a small drupe, with a fleshy outer layer and a thin inner endocarp that adheres to a seed. In other words, each node of the raspberry is made up of the same elements that make up an entire peach. When the node is large and stands alone, like a peach, it is called a drupe. When the fruit is made up of several small nodes, the nodes are then called druplets, and the entire fruit is called a berry.

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-321 // Liquid Nitrogen Recipe Book // Chapter 1

– Nitrogen Berry Drops –

1.5

4 ½ cups raspberries Liquid nitrogen Cambro (2 qt) Mortar and pestle

0.25

0.75 1.5

* [Drop] your fr uit into liquid the nitrogen. * [Let] Let ber r ies freeze in the liquid nitrogen until only a few bubbles stream from the ber r ies. * [Strain] fr uit and place onto a flat solid surface. * [Strain] ber r ies and place into a mor tar. Gently separate the dr uplets, using a pestle.

0.25

0.75

* [Allow] the ber r ies to thaw slightly be fore ser ving.

Nitro(15-5)= 15

+++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ Recipe 2 // Nitro Frozen Fruit Rolls +++++++++++++++++++++++++++ November 3rd +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ 2015 +++++++++++++++++++++++++++ San Francisco, CA +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ » Get fancy by shaving the ice cream +++++++++++++++++++++++++++ into rolls. To make ice-cream rolls, use +++++++++++++++++++++++++++ a chilled, homemade ice-cream base, +++++++++++++++++++++++++++ or melt down some store-bought ice cream. +++++++++++++++++++++++++++ Some bases, such as sorbets, can freeze +++++++++++++++++++++++++++ up too hard, too quickly. And In these cases, +++++++++++++++++++++++++++ add a ripe banana. The banana softens +++++++++++++++++++++++++++ the frozen product and creates a pliable +++++++++++++++++++++++++++ texture ideal for curling. In fact, in +++++++++++++++++++++++++++ the recipe below, we’ve made curls using +++++++++++++++++++++++++++ just frozen banana and kiwi. Experiment +++++++++++++++++++++++++++ with other fruits that are naturally +++++++++++++++++++++++++++ creamy, such as persimmon, cherimoya, +++++++++++++++++++++++++++ and the avocado. +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ "You will have +++++++++++++++++++++++++++ so much fun with your +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ kids making these rolls!" +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++

≤Nitro+ Frozen [Fruit Rolls]≥

-321 // Liquid Nitrogen Recipe Book // Chapter 1

Fruit Rolls 01 02 03 04 05 06

â&#x20AC;&#x201C; Nitrogen Fruit Rolls â&#x20AC;&#x201C;

2 cups fruit of choice Liquid nitrogen Cambro (2 qt)

* [Drop] your fr uit into liquid the nitrogen.

* [Let] fr uit freeze in the liquid nitrogen until only a few bubbles stream from the ber r ies. * [Strain] fr uit and place onto a flat solid surface.

Frozen Fr uit Rolls

* [Allow] the fr uit to thaw just a little bit until it is workable. * [Smash] fr uit into a thin layer and poor a thin layer of nitrogen over it again. * [Scrape] flattened fr uit into rolls until desired thickness.

(10+7)= 17

+++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ Recipe 3 // Nitrogen Berry Popcorn +++++++++++++++++++++++++++ November 3rd +++++++++++++++++++++++++++ 2015 +++++++++++++++++++++++++++ San Francisco, CA +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ » This new restaurant in Las Vegas is » I you put your hand in it, it almost +++++++++++++++++++++++++++ feels as though it's not touching you. located in Town Square and has several +++++++++++++++++++++++++++ This is due to the Leidenfrost Effect. items on the menu that are cooked +++++++++++++++++++++++++++ When you pour it onto the popcorn with liquid nitrogen including this Nitro +++++++++++++++++++++++++++ it makes it extremely cold without Caramel Popcorn. If you watched +++++++++++++++++++++++++++ actually soaking in. Check out the other Professor Destroys Laptop you saw +++++++++++++++++++++++++++ items on the menu of Nu Sanctuary just how fast this liquid can freeze +++++++++++++++++++++++++++ Lounge to learn about the foods cooked whatever it comes into contact with. The +++++++++++++++++++++++++++ temperature of liquid nitrogen is a +++++++++++++++++++++++++++ with liquid nitrogen. freezing -196C (-321F). +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ "How do you like +++++++++++++++++++++++++++ your popcorn? purple, +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ frozen, yummy! " +++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ (9X2)= 18 +++++++++++++++++++++++++++ +++++++++++++++++++++++++++

≤Nitro+ gen [Berry Popcorn]≥

NitroPop

01 02 03 04 05 06

-321 // Liquid Nitrogen Recipe Book // Chapter 1

1 cup raspberries 1 cup blueberries 4 cups popped corn Liquid nitrogen Cambro (2 qt)

* [Drop] your fr uit into liquid the nitrogen in the cambro. . * [Let] fr uit freeze in the liquid nitrogen until only a few bubbles stream from the ber r ies. * [Repeat] with pre popped popcorn, brand of any choice. * [Remove] popcor n and fr uit. * [Mix] Popcorn and fruit in a large bow and mix until evenly distributed. * [Ser ve]in unique dishes to add to the fun of Nitrogen!

Watch your food start to smoke as the Nitro changes its texture right in front of your eyes!

â&#x20AC;&#x201C; Nitrogen Berry Popcorn â&#x20AC;&#x201C;

2 cups blackberries