“It’s true, modern chefs tend to travel with a lot of miscellaneous white powder,” Richard Blais told Rachael Ray in an appearance on her talk show last week. He joined her to celebrate National Freezer Month with three courses of liquid-nitrogen aided dishes, when Rachael confessed her fears that she was being put on no-fly lists for all the kooky ingredients her husband had mailed to their house to indulge his molecular mixology hobby.
Richard admitted that he once had his liquid nitrogen hose confiscated at airport security, which surprises us not at all.
Check out the dangers of molecular gastronomy below.
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