Irinox Blast Chillers and Shock Freezers: Locking in Taste, Texture and Flavor  
 
 
Salt Cod Espuma
Chef Paul Liebrandt of Corton - New York, NY

At Corton, Chef Paul Liebrandt demonstrates his Salt Cod Espuma technique using his iSi Thermo Whip to combine the traditional Portuguese flavors of dried salt cod and herbs to make a delicate espuma that he artfully dispenses over calamari, chorizo, and beans.

Recipe/Photos:
Salt Cod Espuma