Cryo-Cooking

Cryo-cooking is a device of molecular cuisine that consists in the instant freezing of products with the help of ultra-low temperatures, most often liquid nitrogen (−196 °C) or dry ice. It is a spectacular technique that not only chills but also radically changes the texture and presentation of dishes.

The chief advantage of ultra-fast freezing is the formation of tiny ice crystals that do not destroy the structure of the product. Thanks to this, ice cream and sorbets frozen in nitrogen right before the guest's eyes come out incredibly smooth and creamy. Fresh herbs, petals, or berries after immersion in nitrogen become brittle as glass and are easily ground into an aromatic powder. Cryo-cooking allows the effect of “hot outside, icy within” to be created, brittle shells to be made, and delicate foams to be stabilised instantly. Working with liquid nitrogen demands strict observance of safety — protective gloves, goggles, and good ventilation — since contact with it can cause a cold burn. It is one of the hallmarks of modern avant-garde gastronomy.