Cryo-Blanching Vegetables with Liquid Nitrogen

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Sang Yoon is the chef and owner of both Father's Office and Lukshon. He learned about cryo-blanching from Alex Talbot of Ideas in Food. Liquid nitrogen is -325° and essentially chefs can "cold-boil" vegetables to break down the cell walls without losing the flavor of the raw vegetable.

Check out a video of Sang cryo-blanching herbs on the Good Food blog.