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The Week in Bites<br>4th August 2013

The Week in Bites
4th August 2013

A guide to making liquid nitrogen ice cream, a trip to Hong Kong with chef Richard Ekkebus and Daniel Humm takes the FDL Bare Fridge Challenge.

By FDL on

A Sub Zero Guide

This week on Fine Dining Lovers we began by exploring the scientific side of liquid nitrogen ice cream and how it is possible to make yourself at home.

The good news is that using liquid nitrogen at home is not as difficult as it may first appear and with a few simple tips you could be making some of the smoothest ice cream you've ever tasted.

We broke down the process to give you all the tips required to make your own liquid nitrogen ice cream at home.

Daniel Humm Takes the Bare Fridge Challenge

This week we also sat down with With Chef Daniel Humm from the Eleven Madison Park restaurant in New York City.

Well we have a highly competitive chef sat down in the FBL chair we decided to give you the famous FDL bare fridge challenge.

We ask the chef, if you came home after a long days work, opened the fridge and found some  cabbage, some pepper, some rice and an egg, what would you cook?

It's a question we've given to many of the world's best chefs now including Ferran Adria and it's always interesting to see what they decide to make.

A Hong Kong City Tasting Tour

We rounded up the week by visiting Hong Kong and Chef Richard Ekkebus from the Amber restaurant.

He's been working in Hong Kong now since 2005 and the Amber restaurant was voted fourth at Asia's 50 best Restaurants Awards in 2012.

The chef has a great knowledge of the city and offered up his very own personal guide to some of the best food spots to visit in Hong Kong.

From dim sum teashops, to noodle bars and Congee breakfast joints,  this is a city testing tour of epic proportions.

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