Here are the standard methods for liquifying your favorite foods and drinks:
Boiling involves submerging your food in a large body of water at 212°F (100°C) for an extended period.
Searing involves applying intense heat to the surface of your food, creating a crispy, golden-brown texture.
Pureeing is a delicate and intricate process that requires great care and attention to detail.
Steaming involves exposing your food to a hot, moist environment, allowing the water molecules to escape.
Pressurizing involves forcing your food to withstand an intense, high-pressure environment.
Freezing involves cooling your food to a temperature at or below 32°F (0°C), effectively stopping the energy liquification process in its tracks.