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FAQ

Why and how to cook with liquid nitrogen?
The idea of using liquid nitrogen in food is not actually new. There are reports of ice cream being made with it in the 1800s. But in recent years, more and more innovative chefs are now using liquid nitrogen in their kitchen – for exciting and nice colored recipes.

Freezing with liquid nitrogen has long been established as the best way to preserve the taste, texture, color and nutritional value of foods especially for delicate products, with low mechanical resistance (such as shrimps, raspberries, strawberries) or for those products that can change their appearance during freezing (such as chicken, mushrooms, shellfish).

Ice cream and sorbets are typically the first things that people make with liquid nitrogen. Theoretically, it should be the best you can make because the mixture freezes very quickly – and the quicker the freeze, the smaller the ice crystals, and the smoother the texture of the ice cream or sorbet.

And there are many other fantastic liquid nitrogen applications that can be used in every-day cooking: By dipping, you can turn fresh herbs into powder preparation, or separate citrus fruits and raspberries into jewel-like pieces that can be used for decoration and freeze chocolate bouchées to make smooth and tasty center…

Is liquid nitrogen dangerous to manipulate?
Nitrogen is the biggest air component so we can breathe it but it might be dangerous...

This liquid gas is very cold: -196°C (-320°F). It might immediately freeze and hurt any wet surface like eyes. That is why the fountain has spherical transparent ergonomic cover.

This liquid is a compressed gas that it is impossible to stop evaporating. The expansion from liquid to gas is about 1 X 700. It means one volume of liquid become 700 hundred volume of gas. So it might burst any hermetic containers. That is why the fountain has safety valves.
This gas is always evaporating even in insulated adapted containers. So it might replace air and change oxygen proportion we need to breath. That why the DELIZA fountain deliver just the right quantity you need. Any we recommend to use liquid nitrogen and store it in a ventilated area.

At least containers should never be bent because liquid nitrogen must not flow against the inside neck surface. Very dangerous microscopic fibers would be carried with the liquid and mixed to food. That is why a vertical withdrawal is absolutely necessary. This a discovery from French scientist and alimentary expert in 2009.

Is liquid nitrogen dangerous to eat or drink?
Liquid nitrogen evaporates when it contacts any surface of solids or liquids. The mixing process needs a complete evaporation before serving, so not any liquid is visible.

Liquid nitrogen must never be associated with drinks because of the possible confusion between liquids.

And also, containers should never be bent because liquid nitrogen must not flow against the inside neck surface. Very dangerous microscopic fibers would be carried with the liquid and mixed to food. That is why a vertical withdrawal is absolutely necessary like the DELIZA fountain.