The Power of Science Meets Food

We deep froze a steak to liquid nitrogen temperatures and then plunged it into a deep fat friar. In theory, as the steak heats up, by the time theDeep Fat Friar has heated the middle to 55 degrees, the outside has been perfectly my reaction at high temperature. So you you pluck it out, about 14 seconds later, and a perfectly done steak. Now, that is the power of science, i'm sure harold would agree, especially the 14 seconds part. I'd love to be able to cook a steak in 14 seconds. See, that's what i love about it. The image i now have of people like brian and mark in their kitchen is not