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Whipped and Bubbled: An Airy Reincarnation of Brioche and Faise de Bois from Michael Voltaggio
Chef Michael Voltaggio of The Dining Room at the Langham in Pasadena, CA

Chef Michael Voltaggio of The Dining Room at the Langham in Pasadena, CA shows us how to use the iSi whipper to make a Aerated Brioche and Carbonated Fraise des Bois for his Foie Gras Terrine. Mmmmmm!

Recipe/Photos:
Foie Gras Terrine with Aerated Brioche, Carbonated Fraises des Bois, Nasturtiums, and Coffee-Cardamom Soil