Liquid nitrogen is incredibly cold, with a boiling point of a chilling –
195.8C, it allows you to freeze foods rapidly while only forming microscopic
ice crystals, making for a creamy consistence.
This makes it ideal
for creating a sorbet right in front of the eyes of your diners, instantly
freeze berries and herbs to then crush into fine powders or transforming a
liquid into a frozen garnish in just a second.