Liquid Nitrogen Cooking

Liquid nitrogen cooking is the use of liquefied nitrogen (N₂) at a temperature of about −196 °C as an ultra-low-temperature cryogen for the instant freezing of products. It is one of the most spectacular tools of molecular gastronomy, wreathing a dish in clouds of white “fog”.

Nitrogen is an inert, colourless, odourless gas that makes up most of the earth's atmosphere, so it is safe for food and does not alter flavour. Its ultra-low temperature allows products to be frozen almost instantly: ice cream whipped and frozen in nitrogen right at the table comes out incredibly creamy thanks to microscopic ice crystals. Berries, herbs, or meringue plunged into nitrogen become brittle as glass. Cooks also make icy shells around warm fillings, “dragon's breath” (the guest exhales vapour), and instant sorbets. For all its spectacle, working with liquid nitrogen demands strict precautions: protective gloves and goggles, good ventilation, and complete evaporation of the gas before serving, since to swallow un-evaporated nitrogen is dangerous.