Good Food
Cryo-Blanching Vegetables with Liquid Nitrogen
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.
By Evan Kleiman • • 1 min readSang 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.
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The full episode
2 of 7
Baking with Beer; Cooking with Liquid Nitrogen; Eddie Huang- 0:00Market Report
- 6:01Cryo-Blanching Vegetables with Liquid NitrogenYou’re reading this
- 13:08Baking with Beer
- 19:56The History of the Anheuser-Busch Family
- 29:03Totoraku: LA's Best Kept Secret
- 37:03Chiles, Chiles and Chiles in Rosemead
- 44:45Fresh Off the Boat
The full episode
2 of 7Baking with Beer; Cooking with Liquid Nitrogen; Eddie Huang- 0:00Market Report
- 6:01Cryo-Blanching Vegetables with Liquid NitrogenYou’re reading this
- 13:08Baking with Beer
- 19:56The History of the Anheuser-Busch Family
- 29:03Totoraku: LA's Best Kept Secret
- 37:03Chiles, Chiles and Chiles in Rosemead
- 44:45Fresh Off the Boat