In this image taken on Friday, Sept. 14, 2012, strawberries that were quickly frozen using liquid nitrogen will be ground in to a powder and used in a dessert at the Culinary Institute of America in Hyde Park, N.Y. This esteemed cooking school north of New York City is dramatically pumping up science instruction, saying that tomorrow's chefs will need more technical know-how in the age of molecular gastronomy and sous-vide. (AP Photo/Mike Groll)

Associated Press
In this image taken on Friday, Sept. 14, 2012, strawberries that were quickly frozen using liquid nitrogen will be ground in to a powder and used in a dessert at the Culinary Institute of America in Hyde Park, N.Y. This esteemed cooking school north of New York City is dramatically pumping up science instruction, saying that tomorrow's chefs will need more technical know-how in the age of molecular gastronomy and sous-vide. (AP Photo/Mike Groll)
In this image taken on Friday, Sept. 14, 2012, strawberries that were quickly frozen using liquid nitrogen will be ground in to a powder and used in a dessert at the Culinary Institute of America in Hyde Park, N.Y. This esteemed cooking school north of New York City is dramatically pumping up science instruction, saying that tomorrow's chefs will need more technical know-how in the age of molecular gastronomy and sous-vide. (AP Photo/Mike Groll)
View Comments (0)