Liquid nitrogen and co2 techniques

The use of liquid nitrogen and CO2 allows chefs and mixologists to explore new possibilities in the preparation and presentation of food and beverages.

These techniques not only add a wow factor to dishes and cocktails, they also allow the creation of textures and flavours that cannot be achieved with traditional methods.

With the right precision equipment, the application is simple and the results are extraordinary.

What are liquid nitrogen and CO2 techniques?

Liquid nitrogen and CO2 techniques involve the use of these gases in their liquid or gaseous state to manipulate the temperature and texture of foods and beverages.

Liquid nitrogen, at an extremely low temperature, is used to freeze food and beverages ultra-rapidly, creating crispy textures and spectacular smoke effects. It allows the application of advanced techniques such as cold cooking, the creation of powders and ice creams, the production of ultra-creamy ice creams and the "ironing" of frozen foods.

C02 is essential for carbonating liquids and creating amazing effervescence.

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