Germany is now short one chef and the science of molecular gastronomy has claimed another victim. This, from the Daily Telegraph:
"The 24-year-old chef was experimenting with a recipe involving liquid nitrogen, which is used by chefs including Heston Blumenthal to freeze food, when there was suddenly an 'enormous explosion.'"
Said "enormous explosion" apparently blew one of the guy's hands completely off and so damaged the other that it had to be amputated once he got to the hospital. The chef (24-year-old Martin Enger) was in critical condition and on life support when the Telegraph story hit the stands.
And while I certainly don't want to make light of this accident, I do have to say one thing: According to reports, Enger was messing with liquid nitrogen in his girlfriend's mother's kitchen.
And I know because I got to play with the stuff while hanging out with Ian Kleinman (the supposed expert who would be keeping me from hurting myself or those around me) in his kitchen last year, and even I knew that letting me screw around with something so dangerous was probably a really bad idea.
It didn't stop me, of course. But I did know it was a bad idea.
For the full report (and a description of the excuse used by
the chef when the police showed up to investigate the explosion), check
out the entire Telegraph story here.