Liquid nitrogen is a magical wonder and has various culinary uses. Liquid nitrogen, if used with caution, is a chef’s best friend. It can be used to freeze items instantly. There are many culinary uses. Nitrogen is present in the air. The atmosphere consists of 78.1% nitrogen. This element, as all know, is necessary for the growth of plants. It is odorless, colorless, non-toxic and non-flammable. Liquid nitrogen is got by separating nitrogen at its boiling point. It freezes at -210 degree Celsius.
Readymade or instant ice cream is the most popular and common culinary use of liquid nitrogen. The ice cream mix should be kept in a bowl. Sugar and alcohol may be added. The liquid nitrogen should be added slowly and in small quantities. The mixture should be stirred carefully. The ice cream will have a smooth texture and will be formed instantly. If the ice cream is too hard, it should not be eaten before thawing a little. The nitrogen may burn the tongue if it is too cold.
Powdering raisins in normal temperatures will only result in getting a mushy mixture. Liquid nitrogen helps to get this done in the easiest manner and is also very cheap. Vegetables may also be frozen with the help of liquid nitrogen. This is useful in powdering and preserving seasonal vegetables or fruits. Innovative dishes may be created by using the powdered form of vegetables. Traditional recipes can be experimented with to create something surprising for a special dinner party.Liquid nitrogen is used to freeze fruits and vegetables. These frozen fruits, like olives or raisins, may then be powdered and used for enhancing the flavor of a dish or for garnishing.
Liquid nitrogen has many culinary uses which are yet to be discovered completely. Food can be cooled immediately. Boiling hot dishes can be cooled to room temperature. However, care has to be taken not to freeze the dishes. Leftover hot food may be cooled and placed in the refrigerator. Natural cooling may increase the risk of the food becoming stale.
Indian breakfast dishes like Iddli and Dosa require batter. This batter is got by grinding wet rice and urad dal. The batter tends to become sour very quickly unless preserved properly. It also requires a lot of time for grinding. Liquid nitrogen can be used to freeze the batter and store it. The powdered form can be mixed with water and made into a smooth batter. This batter may be used to make Iddli or Dosa. Local flour mills and companies use liquid nitrogen to convert liquid batter into powdered form before selling it.
The risks of cooking with liquid nitrogen are large. Accidents have led to amputated hands. One must be very careful while using it to cook. Attending classes or demonstrations will help alleviate such mishaps.
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