'(<a href="http://www.j-archive.com/media/2011-04-01_J_16.wmv">Sarah gives the clue from the Moto Restaurant in Chicago, IL.</a>)  Molecular gastronomy uses science to be creative, efficient, & delicious, as in ice cream made instantly using the liquid form of this element; faster freezing means more smaller ice crystals & smoother ice cream'
nitrogen
MOLECULAR GASTRONOMY: Molecular gastronomy uses science to be creative, efficient, & delicious, as in ice cream made instantly using the liquid form of this element; faster freezing means more smaller ice crystals & smoother ice cream
Molecular gastronomy uses science to be creative, efficient, & delicious, as in ice cream made instantly using the liquid form of this element; faster freezing means more smaller ice crystals & smoother ice cream
Molecular gastronomy uses science to be creative, efficient, & delicious, as in ice cream made instantly using the liquid form of this element; faster freezing means more smaller ice crystals & smoother ice cream
MOLECULAR GASTRONOMY
nitrogen
MOLECULAR GASTRONOMY