Campus chefs use liquid nitrogen to create unique dishes.
The show starts with spheres of balsamic dressing on a bed of romaine and ends with a huge tank of liquid nitrogen turning cannoli ice cream into a space-age spectacle. These items and more are on the menu this week at Fairfield University and the University of Bridgeport (CT). A special event called “Compounds & Cuisine” will showcase campus and district chefs conjuring up some culinary magic with molecular gastronomy. It’s an event about discovery, says Nick ...
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