Liquid Nitrogen has been used in restaurants for culinary applications to create stunning multi-sensory dining including “Molecular Mixology” and “Molecular Gastronomy”.
Nitrogen is a key cryogenic agent in cooling, chilling and food freezing. Because of its extremely cold temperatures, immersion freezing in liquid nitrogen is the fastest freezing method known for producing Individually Quick Frozen (IQF) foods.
Some applications include:
- Liquid Nitrogen Ice Cream
- Ice Cream Dippin’ Dots
- Powdered, Freeze-Dried Fruit Garnishes
- Juicy Spheres
- Dragon’s Breath Popcorn Balls
A consumer should wait until the liquid nitrogen has completely evaporated before taking a sip / eating a liquid nitrogen enhanced drink or desert.
Proper care and handling should be used to prevent injury while using Liquid Nitrogen. Training from an accredited Culinary Institute is recommended before serving liquid Nitrogen to consumers to prevent injury.
Contact Cryogen today to find out options for your restaurant to start using Liquid Nitrogen today! Ask us about our dewar rentals.