Anonymous Modernist 4797

I think it depends on the surface that is being chilled. They use dry ice for duck skin since it is pan seared, the cooling is applied in a similar manner as the heating.conversely the hamburger is deep fried, and a dunk in ln2 would be theoppositemethod of chilling to submerging something into extremely hot oil. So if you pan seared one side of the burger at a time after chilling it on a block of dry ice you could possibly get similar results. I doubt that it would work out as well though.

Max, thanks for the reply. I was figuring as much as far as how it operated. I guess I am more wondering is how does it compare to a cvap or combi for doing low temp stuff? Also is the method for smoking in the book that was described with a higher temp smoke first and then lowertemplong time cookingachievablein one shot in an enviropak? Or would it be preferred to smoke then sousvide/water bath cook the meat? For high production sousvide doesn't seem cost effective.

There is a video demonstration of this from joan roca at harvard on youtube. http://www.youtube.com/user/Harvard#p/c/546CD09EA2399DAB/1/pGY0HO61Vzo The translation is poor but they show 62 and 63 degree eggs cooked at 10 minute intervals around 1 hour 30 minutes into the video.

So I see this mentioned as the best option for smoking but little detail is gone into about it. Could someone elaborate?