• Use foods with a high water concentration for best "shattering" results
• Transport liquid nitrogen in dewar (a container designed to support cryogenic liquids)
• Transport liquid nitrogen in dewar (a container designed to support cryogenic liquids)
Cooking with Liquid Nitrogen
http://www.modernistcookingmadeeasy.com/define/molecular-gastronomy-glossary/what-is/liquid-nitrogen
The extremely cold temperatures provided by this liquefied gas is most often used in modern cuisine for the production of frozen foams and ice cream. Used mainly in the form of a coolant for molecular gastronomy, liquid nitrogen is not ingested. It is poured directly onto the food which needs to be cooled causing it to freeze.
Dragon Breath Effect
https://www.youtube.com/watch?v=ZGhSdEzCr4s
Smoke comes out of your nose (dragon breath effect) when eating liquid nitrogen popcorn or graham crackers because there is no moisture in these foods. Because there is no moisture you can get it to sub zero temperatures and it won't burn or freeze your pallet.
https://www.youtube.com/watch?v=ZGhSdEzCr4s
Smoke comes out of your nose (dragon breath effect) when eating liquid nitrogen popcorn or graham crackers because there is no moisture in these foods. Because there is no moisture you can get it to sub zero temperatures and it won't burn or freeze your pallet.
Origins of Liquid Nitrogen
http://en.wikipedia.org/wiki/Carl_von_Linde
Carl von Linde developed a way to cool nitrogen down enough to make liquid nitrogen. In his method, a machine compresses air from 15 to 3,000 pounds per square inch (psi). This is the same pressure used in SCUBA tanks.
http://en.wikipedia.org/wiki/Carl_von_Linde
Carl von Linde developed a way to cool nitrogen down enough to make liquid nitrogen. In his method, a machine compresses air from 15 to 3,000 pounds per square inch (psi). This is the same pressure used in SCUBA tanks.
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