MONA FOMA day 3: cooking & bar-tending with liquid nitrogen

Today Moorilla function chef Vince Trim is teaching “cold cooking”. You need a $1200 vacuum Dewar flask to hold the liquid nitrogen. And, of course, you can freeze your fingers right off, not to mention frostbite, and tiny splash burns. But “cooking” with liquid nitrogen looks like great fun, and the results were so amazing we can’t wait to get to Moorilla to order some more.

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