Liquid Nitrogen Quotes

We sometimes freeze the specimen with liquid nitrogen, which is extremely cold, you know. This is another technique we use now - but the specimens are not alive.

I've been experimenting more and more with LN2, liquid nitrogen. I've used it in battle on 'Iron Chef America,' but have also made some great ice creams at home for my family. Since it freezes basically on contact, you can have ice cream ready in mere minutes.

Too often, chefs just want to experiment - they want to use liquid nitrogen before they know how to use heat.

And how could I believe that Australian wine was automatically inferior to wine sourced from other regions on the planet when I had never drunk anything but liquid nitrogen?