Liquid nitrogen can transform oil, berries and even hamburgers
Scientific American Magazine » August 2011 (subscription required for complete article)
Since man’s discovery of fire, cooking has been mainly a process of subjecting food to high temperatures that chemically alter its color, taste and texture. But the invention of cryogenic technology has handed chefs an exciting new tool—liquid nitrogen—for transforming food in fun and surprising ways. [MORE]
More on "molecular gastronomy" here.
