Just read this blurb about a guy who is cooking hamburgers that are dipped in liquid nitrogen. Click HERE for the article.
I am still trying to wrap my head around procedure of a liquid nitrogen dipped burger. Is he doing it before or after cooking? And is the burger served cold? Does that explain the crunchiness? Is that your lips cracking from freezing?
Give me your thoughts and opinions. I am stumped on this one.
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