PB&F or frozen peanut bun. I posted our peanut bun wasabi peanut bun wasabi and since we were using the batter, we came up with another idea. Gabe, who takes care of the buns, pipes the batter into liquid nitrogen. In fact it turns out to be a reverse cooking process, by cold this time. It looks like a smoking rock brittle like glass. The flavor and the texture are extremely good. The fat content of the peanut butter makes the mix melt with a great mouth feel. It is an idea to incorporate into new dishes that we will be developing shortly. Praline should be working as well for sweet, or white asparagus cream for savory. We we'll see.
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