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Book Sections Year : 2021

Using liquid nitrogen to prepare ice creams in the restaurant

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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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Dates and versions

hal-03232024 , version 1 (21-05-2021)

Identifiers

  • HAL Id : hal-03232024 , version 1

Cite

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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