Top Chef Trends for 2010: Preparation Methods

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

1 Liquid nitrogen chilling/ freezing
2 Braising
3 Sous vide
4 Smoking
5 Oil-poaching/confit

For a complete list of the survey go to the National Restaurant Association Website at www.restaurant.org