Can You Cook With Dry Ice?
The 4 pints of ice cream that we received yesterday is almost gone. No, really. You may be thinking, “How can this be?” Sad though we are… there are only a few spoonfuls left, but our bellies are smiling. The dry ice the pint containers were shipped to us in has completely evaporated into thin air...poof!
The good news is, the magic of this May Day gift hasn’t dissipated into the either just yet. Thoughts about how much fun the dry ice was are still kicking around in our heads. Yes, we know it’s not a toy and every precaution needs to be adhered to, to be safe. But we are not the only ones who find the stuff FUN!
Dry ice-foggy, my memory begins to clear. One of my favorite gifted recipe books (which I have yet to produce anything from, but adore drooling over the ideas within) is The Fat Duck Cookbook written by the British self taught kitchen wizard Heston Blumenthal. A mad scientist in his culinary circles, he’s pulling at the ears of the scientific world through his unrelenting curiosity (I think this is the wish that nearly every parent has; to keep curiosity alive through adulthood) he creates works of art such as his Radish Ravioli of Oyster (pg.340-341)…for those of you who don’t have this beautiful book you’ll need to close your eyes… no…tighter, so your thoughts are pitch black.
Now construct an image of a space aged glowing globe, with walls made of vellum thin sliced radishes. This glowing radish globe is suspended weightlessly against the black background. Envision a single ring of sliced radishes mimicking a Saturn-esque planet. I have read that if this work of art radish dish were ordered in his restaurant The Fat Duck, it would be accompanied by a single iPod to further set the mood and complete the experience of the senses. I imagine this to be an encounter that memory never forgets.
Further research shows that Mr. Blumenthal also enjoys the use of liquid nitrogen when cooking. In an article from the Independent he offers a few recipes to those of us less mad, home-cooks where he can extend his restaurant goal; to invoke the feeling of excitement in his patrons [The Fat Duck History pg 113]. I am sure one could create the mood of excitement in the kitchen if one were inclined to whip up fresh ice cream in 90 seconds! I know I could (and possibly earn a few cool mom awards as well. 😉
Still curious? The list is long for dry ice uses, some I would never have thought of but one I might try is the method of flash freezing fresh fruit. I could see this speeding up my current process of freezing fruit overnight on a cookie sheet and allowing for more garden time! I found this handy site if you would like to learn more.
Happy Weekend to you!