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Culinary Innovations introduces new Liquid Nitrogen Training Courses for Professional Chefs

Liquid nitrogen is nitrogen held in a liquid state at a very low temperature. At normal atmospheric pressure liquid nitrogen boils at -196° C and is a cryogenic fluid which causes rapid freezing on contact with food and fresh produce. The use of liquid nitrogen in the Food Industry is well established in the frozen foods market however, in recent years chefs top chefs have openly developed the use of liquid nitrogen into an avant-garde cooking technique.

A new training course run by Culinary Innovations explores how chefs can use liquid nitrogen in various ways, including instantaneous ice cream and sorbets; quick freezing of ingredients for grinding or effortlessly breaking into pieces; interesting textural and visual variations - for instance, perfect sweet/savoury spheres of purées with hard shells and flavoured creams that look like popcorn; making liquid centres for meringues and truffles; creating fun dishes like popcorn, real and faux meringues and aerated cakes that create a "dragon's breath" affect when the diner exhales "smoke" through their nostrils; and for performing creations in front of the customer like lollipops, ice cold moulds and chocolate spaghetti on a Nitro-Teppan.

Director at Culinary Innovations Ltd., Alan Wearring-Smith, comments “One of the problems for professional chefs has been the limited information available on Liquid Nitrogen. Indeed many chefs believe you need to have a license to use it in the kitchen. To dispel this myth as well as to acquaint chefs with its positive use within the kitchen we have developed this course specifically for them.”

The chef presenter is James Graham of Restaurant Allium in Fairford, Gloucestershire. Graham has been using liquid nitrogen techniques at his Cotswold based fine dining restaurant and provides a very interesting and enjoyable way to have some knowledge of the latest food trends. As well as exploring the chef angle regular guests include Peter Wilkinson from liquid nitrogen suppliers Mansfield Cryogenics Ltd. and Matt Whiley from mixologists Fluid Movement.

The next available courses are Monday 5^th September 2011 and Monday 28^th November 2011. They are based at Restaurant Allium in Fairford, Gloucestershire and cost £145 per delegate. Pricing includes chef and bar presentations, a health and safety review and lunch.

Culinary Innovations supplies a range of liquid nitrogen equipment such as storage containers, Dewar flasks, Nitro-Teppans, cryo bowls and glasses and other associated kit.

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Picture Captions:

Image file	Caption (Left to Right)
1	Culinary Innovations Logo
2	Liquid Nitrogen Training Course
3	Liquid Nitrogen “smoke”
4	Alan Wearring-Smith
5	100% Chef Dewar Flask