Action Stations are designed to provide a fun addition or alternative to the traditional dinner buffet and offer a unique experience. They can be anything; from a simple pasta station to carving peking ducks and forming moo-shoo pancakes, as guests look on. Most of the time, if you can cook “it” in the kitchen, chances are you can transform “it” into an action station, as long as they are well thought out. The possibilities are endless!
With the correct equipment and ingredients action stations can be modern and innovative (which is the intent of this site). Above, is a good example of applying modern ideas to an age old technique of making sorbet and ice cream. The succession illustrates a method of using dry ice to freeze a raspberry simple syrup,
What is dry ice?
According to wikipedia, Dry ice, sometimes referred to as “Cardice” or as “card ice” is the solid form of carbon dioxide. Dry ice(chemical formula CO2) is comprised of two oxygen atoms bonded to a single carbon atom. It is colorless, odorless, non-flammable, and slightly acidic. CO2 gas turns to dry ice when the temperature drops to -78.5 C (-109.3F). It turns to vapor directly from the solid state, never passing through the liquid phase. This change, from a solid to a gas, is called sublimation.
As usual, credit must be given, when credit is due… the inspiration comes from the anti-griddle. Though the use of liquid nitrogen is an alternative use, I wonder of the danger in front of large crowds and in inexperienced hands. Using a sub-zero surface is a great way to concoct new textures and opens doors to Modern Cuisine.
Next up: an anti-griddle using dry ice and a marble slab ??