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Using liquid nitrogen to prepare ice creams in the restaurant

Abstract : Although liquid nitrogen has been used for more than a century to make “instant” ice cream, relatively few of the general public know about it, and even fewer have had the opportunity to taste the result in a restaurant. Because liquid nitrogen is very cold (−196 °C), it can be hazardous to work with, and one needs to be quite cautious when using it in the kitchen, and even more cautious when using it in front of customers!
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https://hal.inrae.fr/hal-03232024
Contributor : Hervé This, vo Kientza Connect in order to contact the contributor
Submitted on : Friday, May 21, 2021 - 11:55:54 AM
Last modification on : Sunday, June 26, 2022 - 3:08:40 AM

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  • HAL Id : hal-03232024, version 1

Citation

Hervé This, Vo Kientza, Christophe Lavelle. Using liquid nitrogen to prepare ice creams in the restaurant. Handbook of Molecular Gastronomy, 2021, 9780429168703. ⟨hal-03232024⟩

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