What is ice cream liquid nitrogen?

Liquid ice cream of nitrogen receives the same ingredients that are usually used to make ice cream, but freezes instead of cooling in the freezer using liquid nitrogen. Nitrogen is cold enough to freeze the ingredients in minutes, for immediate treatment. Nitrogen handling requires certain basic safety measures, but the production of liquid nitrogen ice cream can be fast, easy and fun.

Initially, the liquid nitrogen ice cream began as an experiment in the classroom. Teachers used this technique to make their students excited by science. With the rise of molecular gastronomy, the inclusion of science in cooking practiced by some celebrity chefs moved from the laboratory and the kitchen.

The production of liquid nitrogen ice cream begins with an ice cream recipe. The cream, sugar and flavors are poured into a metal bowl and mixed until it is mixed. Here you can add heavier firm pieces such as chocolate or pieces of fruit, or chef can wait for adding during the frost process to preventnilo their settling to the bottom. Once the ingredients are mixed, liquid nitrogen is used to freeze the mixture into the ice cream.

When handling liquid nitrogen, safety measures are essential. Liquid nitrogen is extremely cold, -320 ° Fahrenheit (-196 ° Celsius) and the exposure can be potentially harmful. Gloves and glasses are a necessity for anyone who manipulates nitrogen. A special container called Dewar is required for safe storage and transport of nitrogen. People who are not familiar with chemicals should look for advice, either from the supplier or from a professional who regularly uses liquid nitrogen, for security tips and preventive measures.

The chef mixes the mixture and adds a little liquid nitrogen. When he hits the bowl, the fluttering clouds of fog are evolving for an impressive piece of theater. The mixture begins to cool and thickened. As the fog is cleaned, more nitrogen is added until it isIce cream completely frozen. Usually, the nitrogen ratio to ice cream is required 5: 1, which means that approximately 5 liters of liquid nitrogen lasts to produce 1 liter of ice cream. As soon as the liquid nitrogen ice cream solidifies, it is ready to eat.

While most ingredients are available in any food store, liquid nitrogen is a little harder to lose. It is usually used in various industries, including welding and medicine. They will probably also have school laboratories. For people without an apparent source, an Internet search will provide a list of local suppliers who are able to provide liquid nitrogen and Dewar.