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Article: Advanced gastronomy: 'Letterman' science guy explains high-tech restaurants'How tanks of liquid nitrogen can be a chef's best friend.
- Article from:
- Chicago Tribune (Chicago, IL)
- Article date:
- October 26, 2006
CopyrightCOPYRIGHT 2006 Chicago Tribune. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Judy Hevrdejs
Oct. 26--At Alinea, recently named the top restaurant in the country by Gourmet magazine, a tiny "fruit leather" packet made from dehydrated yuzu juice holds a peanut concoction that liquefies when it hits your tongue. Over at Avenues, the Peninsula Chicago's posh restaurant, Graham Elliot Bowles keeps a container of carbon dioxide-buzzed Pop Rocks on hand in case the chef decides to cook up a dish like his candy-crusted foie-gras lollipops. At Moto, in the Fulton Market district, chef Homaro Cantu serves a salmon dish enveloped in smoke. OK, it's not exactly smoke--it's a colloidal dispersion of water droplets.
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