Sub 190 Degrees - Cooking with Liquid Nitrogen


Fancy yourself as a bit of a Heston Blumenthal or a Ferran Adria? Love a bit of science and drama in the kitchen? This is the one for you....

We've arranged this extraordinary event with Caitlin Le Harivel an extremely talented chef with an interest in molecular gastronomy and Mad Scientist; Darrell Smith from Cryogenic Products Ltd.

Some of you might have encountered Caitlin's "Out Of The Box, Culinary Carnival" down on the Wharf earlier this year. Here is the link if you'd like to check it out...

What we'll be doing:

Caitlin and Darrell are going to give us a demonstration and tasting of some delights that they'll cook at sub 190 degree's with liquid nitrogen. They'll be making and we'll be trying:

Smoking Marshmallows

Blue cheese in almond cups

Hot & cold chocolate pudding with maple syrup glass

The smoothest ice cream

The impossible: frozen alcohol icebergs

Shattered roses

All dishes will be suitable for vegetarians.

Liquid nitrogen can be tricky to work with so we've made this event a demonstration + tasting.

This is a Wellington Foodies exclusive...we're the only ones crazy enough to try this kind of thing!

Caitlin will also cover how to create similar effects at home with dry ice. Make a big "wow" at your next dinner party!

Price for this event is $53pp. Last date for payment is 6th of May to give us time to secure the very expensive and very hard to get hold of liquid nitrogen. If we haven't received your payment by this date you'll risk loosing your place to the next person on the waiting list. Our account details are....

Bank: ASB

Account Name: Wellington Foodies

Account number:[masked]

Ref: your first name as listed on Meetup site + sub190