Freeze drying is a complex process in which a product is frozen and dehydrated under vacuum. It differs from other drying methods in that the resulting products are virtually weightless and possess a shattering crisp bite similar to baked meringues that melts quickly away .The process leaves the flavor true and intact, yet amazingly amplified.
Chef Laurent Gras, formerly of Peacock Alley, NYC, and currently preparing to open his own restaurant, L.2O in Chicago, has installed a custom designed freeze dry machine in his new kitchen and it is formidable, both in presence and potential. Follow his odyssey into the making of what promises to be an exciting new restaurant on his L.2O blog.
Playing with Fire and Water 