Nov 16, 2011
Catering and Hospitality students and apprentices at Nelson and Colne College Sixth Form learnt that science can play a role in the culinary industry after making ice-cream using liquid nitrogen!
East Lancashire produces some of the finest produce in the UK and with a host of top-class restaurants looking for their next stars, the College is keen to give its students a broad but in-depth education which takes in some rather unorthodox styles of cooking!
Making ice-cream with liquid nitrogen is unusual, but is a method sometimes adopted by leading chefs such as Heston Blumenthal in his restaurant The Fat Duck.
The students were assisted in the task by the College’s science technicians and were taught about the precautions necessary when using chemicals and the cost implications of making products using these methods.
