Maillard Reaction – LN2

If you look at the outer layer of the steak you can see the perfect coloration, evenly and uniformly across the surface. The only way to do this is with liquid Nitrogen, you freeze the steak. Then after 30 seconds the meat is sufficiently frozen enough, not solid and then you plunge the meat into a frying basket to get the perfect coloration. This technique works very well – see for yourself as I did. If you wonder how the center is so uniform, it is because I used sous vides to cook the meat finishing @ 57°C – first the cooking then the freezing.