Skip to Main content Skip to Navigation
Book sections

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!
Document type :
Book sections
Complete list of metadata
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


  • HAL Id : hal-03232024, version 1


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



Record views