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Some notes on deadbeat cooking in the mountains:
>Thinly slicing meat to increase contact area with enzymatic liquids
>"Braising" in fluids with digestive capabilities to breakdown strong collagens
>Using powdered dry ice in "dough" and "frying" it in cold water. The carbon dioxide evaporates and creates bubbles in the dough, similar to how water evaporating when the dough is added to hot oil creates bubbles.
>Working antifreeze proteins into various foods to keep them pliable and easy to eat even below freezing temperatures.