Overclocking.... lunch

Ok.... where do I begin?  For those of you that don't know what overclocking is here is a brief explanation (It's from Wikipedia so please forgive me if it is not correct):

Overclocking is the process of making a computer of component operate faster than the clock frequency specified by the manufacturer by modifying system parameters.  Operating voltages may also be changed (increased), which can increase the speed at which operation remains stable.  Most overclocking techniques increase power consumption, generating more heat, which must be dispersed is the chip is to remain operational. 

Now, with all that extra heat being generated systems need to be cooled... there are several techniques for doing this.... according to Wikipedia:

 Overclocked circuits can require more cooling, such as by powerful fans, larger heat sinks, heat pipes and water cooling...

I have had the privilege of witnessing many overclocking attempts at different editions of Campus Party, most memorably in Valencia and Mexico, and their use of liquid nitrogen for cooling - never "powerful fans", "larger heat sinks" or "water cooling".  But the wonderful and powerful LIQUID NITROGEN.

There is a fine line between nutrition and geekness in my life that quite often gets blurred.  So to honor my husband (a geek) and all those amazing Campuseros out there all over the globe, I decided this week, to erase that fine line between nutrition and geekness and bring to you the fun of overclocking your lunch... or cooking with liquid nitrogen.

Yes, you can cook with liquid nitrogen and even dry ice.  Extreme cold produces the same effects as heat on food.  Just one word of warning though... please be VERY careful.  If you are an overclocker you will know the dangers of working with liquid nitrogen.  However, if you decide to try this and you have never worked with liquid nitrogen before please follow all the safety regulations associated with the transportation and management of Liquid Nitrogen (LN2) and remember to wear gloves, eye protection such as goggles, and please, no bare feet or shorts or t-shirts - cover up, if it splatters any bare skin it lands on will be burnt.  Also please work in a well ventilated room.  Also remember that this is VERY COLD.  According to Jeff Potter, author of Cooking for Geeks he says:

"When it comes to working with liquid nitrogen, I find it easiest to work with a small quantity in a metal bowl placed on top of a wooden cutting board.  Keep your eyes on the container and avoid placing yourself in a situation where, if the container were to fall, you would find yourself getting splashed."

So how can you cook with LN2? 

With liquid nitrogen you get almost instant freezing for any product it comes into contact with.  The cold has a similar effect on food as heating removing the liquid content.  This means that it not only changes the original appearance of food, but also its texture, so you can obtain powdered oil or frozen foams.  For example you can freeze a flower and then smash it against something to shatter it to make flower dust.  It also enables you to play with temperature contrasts so you can serve a dish in which the inside ingredient is cooked and kept at its ideal eating temperature, while the outside is completely frozen.

Apart from its creative potential, the use of liquid nitrogen in cooking means you can also speed up cooking times by eliminating any bacterial growth or freeze fluids with minimum ice crystal formation.  It also freezes foods that cannot be frozen in a normal freezer such as products with a high alcohol content.

An obvious dish for cooking with liquid nitrogen is ice cream!  So here is a recipe for you to try... I would be really interested in hearing your experiences!

Cocoa-Goldschläger Ice Cream (Jeff Potter, Cooking for Geeks)

1 cup (256g) milk
1 cup (240g) heavy cream
3/4 cup (180g) Goldschläger (cinnamon liqueur)
1/4 cup (80g) chocolate syrup
1/2 cup (80g) bittersweet chocolate, melted
2 tablespoons (25g) sugar
1/2 teaspoon (1g) salt
1/2 teaspoon (1g) cinnamon.

Mix all these ingredients together in a metal bowl and then taste to check the balance (try not to drink it
all), adjust accordingly.  Once frozen, the mixture will not taste as strong, so an overly strong mixture is desirable.  Turn your mixer on (preferably a stand mixer) and then (carefully! with goggles and gloves!) slowly pour in liquid nitrogen.  I find it takes about a 1:1 ratio of mixture to liquid nitrogen to set the ice cream.  If you don't have a stand mixer you can do this in a metal bowl and stir with a whisk or wooden spoon (my advice would be to get someone to help you).

I hope you try it and please let me know how it went!

Social Nutrition:

You can make an appointment to improve your health with Social Nutrition either in person (Madrid) or online (Skype).  Just send an email to lucycarr@socialnutrition.com