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!
