KryoKitchen Spotlight: Richard Blais
Most of you may already be familiar with Richard Blais, from all those heated episodes of top chef, if not his profiles in The New Times, Food and Wine Magazine, and Sports Illustrated. He has made his mark through experimenting with traditional methods, but is most infamous for his off the wall, eccentric combinations. Ask him what staples he must have in his pantry, and his reply will be “duck fat, gellan gum, and liquid nitrogen.”
That’s exactly the kind of momentum KryoKitchen envisions the gastronomy industry gaining, and the demand is definitely growing. Richard’s product of choice form the KryoKitchen line? The KryoTube. “Liquid nitrogen allows you to freeze anything immediately” the chef has said, “We use it to chill stocks.” Not to mention his significant role in the menu with our friends at Flip Burger Boutique… Krispy Kreme liquid nitrogen milkshake anyone?
- Photo courtesy of gastronomyblog.com
Despite his pushing and stretching the boundaries of what we traditionaly find tasty, its a risk that has propelled his career above and beyond ordinary, and ressurected restaurants that were near their last breaths. Here Blais explains how to cook with liquid nitrogen.
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