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Heston Blumenthal
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∙ 14y ago
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How does nitrogen enter a food web?
Nitrogen enters the food web when plants absorb nitrogen compounds from the soil and convert them into proteins.
What is a substance such as liquid nitrogen used to obtain very low temperatures?
A substance like liquid nitrogen is used to obtain very low temperatures through a process known as cryogenic cooling. It is commonly used in scientific research and industrial applications, such as in cryopreservation of biological samples, freezing and storing food, and cooling superconducting materials. Liquid nitrogen has a boiling point of -196 degrees Celsius (-321 degrees Fahrenheit), making it suitable for achieving extremely low temperatures.
Will the nitrogen balance be negative or positive if a person ingested 16g of food nitrogen and lost 19g of nitrogen?
Negative
Is food coloring a gas or a liquid?
It is a liquid.
Describe the state of nitrogen balance of a person who ingested 16 grams of food nitrogen and lost 19 grams of nitrogen?
Negative balance
What is the method that cools food to below 41 degrees Fahrenheit in the shortest time?
Submerge it in liquid nitrogen. Heston Blumenthal, currently a 3 Michelin Star chef uses it. But liquid nitrogen is dangerous and protective equipment is essential.
Who where the two famous chef in the history of food industry?
chef jufran rosales
Who is a famous chef in Spain?
Ferrán Adrià is the most famous chef in Spain he makes the delicous food in the world
Does liquid nitrogen cook food?
it can cook ice cream
What is contained in liquid plant food?
In Liquid Plant Food there is Nitrogen, Phosphate, Potassium [potash], iron, manganese, zinc and more.
Does liquid nitrogen remain in the ice cream?
Absolutely none. Cryogenic liquids are not used in food production.
Is food frozen by liquid nitrogen safe to eat?
You should probably thaw it first.
Dangerous chemicals that chefs use?
Dry ice is dangerous if handled incorrectly. Liquid nitrogen, a popular additive for 'fun' drinks and food can cause injury or death. Butane in a chef's torch can burn the skin even without its being ignited.
What is a gastromolecular chef?
A gastromolecular chef is a food scientist that employs principles of chemistry and physics in the practical art of creating restaurant cuisine. The kitchen of a gastromolecular chef may be stocked with a variety of food-grade chemicals including pH solutions, emulsifiers, thickeners, stabilizers, enzymes, liquid nitrogen, and other unconventional fare. Some popular techniques that gastromolecular chefs employ include spherification, emulsification, and gelification. Foams and freeze drying are also common.
Who is Jordan Ramsey?
Jordan Ramsey is a famous chef who lives in the uk and cooks delicious food
Why is liquid nitrogen used to fast freeze food instead of liquid oxygen?
There are two reasons. First, liquid nitrogen is colder than liquid oxygen and thus more effective at flash freezing. Second, liquid oxygen is a fire hazard; it creates an atmosphere of pure oxygen that allows substances to burn more easily. Nitrogen does not support combustion.
What are the analogy for chef that starts with b?
chef - food as baker - cake chef - food as artist - painting chef - food as florist - bouquet chef - food as carpenter - house chef - food as seamstress - clothing
