Cryoshattering Fruit

Fruit, frozen with liquid nitrogen, filmed in high-speed, shattering on a tabletop. For some practical uses of cryoshattering, take a look at our recipe for Liquid Nitrogen Berry Drops here: http://chfstps.co/1tLqrKq<br /><br /><br />Liquid nitrogen makes it easy to separate raspberries, or similar fruit (blackberries, boysenberries, etc), into individual druplets. The druplets will have a unique gummy texture when served partially frozen, or a juicy bursting texture when fully thawed.<br /><br />At ChefSteps, we don't tell you how to cook, we show you—with recipes designed to inspire and educate, tested techniques for successful results at home, and a lively forum where you'll chat with other chefs and home-cooking enthusiasts. <br /><br />Visit ChefSteps.com for more videos, recipes, classes, and techniques. http://chfstps.co/1paXXVd <br /><br />Become a member and be the first to know about new recipes, special offers, and goings-on around the kitchen. http://chfstps.co/1paXXVd <br /><br />Like us on Facebook to stay updated on our latest projects. http://chfstps.co/1thBubb<br /><br />Follow us on Instagram http://chfstps.co/1nDs8Fj and Pinterest http://chfstps.co/1koB9kI for peeks inside the daily workings of our Pike Place Market kitchen lab. <br /><br />Read our blog for inspiring ideas and behind-the-scenes updates. http://chfstps.co/1rhTgh0<br /><br />Follow us on Twitter to stay up to speed on what's cooking in the ChefSteps kitchen. http://chfstps.co/1gMVbWA