We've partnered with the mad food scientists at ChefSteps to bring their hyper-inventive cooking videos to F&W readers. Here, the team that worked with Nathan Myrhvold to create the magnum opus Modernist Cuisine shares an incredible food experiment.
BOOM! No more root beer from a boring glass. Why not eat it in the shape of a ball? This Root Beer Float Cryosicle is a fun new take on the soda fountain classic. We cranked up the three base flavors (sassafras, sarsaparilla, and wintergreen), charged 'em up in a whipping siphon, and dipped the whole thing in liquid nitrogen. Unlike other solid foams, this soda-pop (!) sets by freezing, rather than heating, but the concept is the same: start with a liquid foam, and let it set into something solid.
Why doesn't a quick bite of this super-cold, sodalicious pop burn your tongue, you ask? Because it's a foam (of course!), and its coral-like texture prevents the entire object from freezing to an extremely low temperature. Your mouth is able to supply enough heat energy to quickly thaw the thin frozen layer, and the rest is a piece of cake.
WARNING: Do not eat a cryosicle that has liquid nitrogen trapped inside; this can happen if one cracks during poaching, allowing liquid nitrogen to seep in. If the cryosicle is dripping or feels heavier after poaching than before poaching, toss it.
Equipment: Whipping siphon, CO2 cartridges, liquid nitrogen, dewar bowl, soup spoon
Get the full recipe at ChefSteps.com