What You Need to Know
Involves rapid nucleation of water molecules at temperatures below -196°C (liquid nitrogen), preventing large ice crystal formation through vitrification. Key reactions include supercooling and glass transition of aqueous solutions.
Enables creation of ice creams and custards with unparalleled smoothness, and allows instant freezing of delicate emulsions without structural damage.
Key Parameters
Temperature
-70°C
-196°C - -40°C
Time
45 seconds
15 seconds - 2 minutes
Equipment
Liquid nitrogen bathAnti-static stainless steel containersCryo gloves and face shieldIR thermometer
Steps
- 1.
Nitrogen-frozen crème anglaise (El Bulli, Spain): Creates silk-textured custard that melts instantly on the tongue
- 2.
Cryo-soufflé (Alinea, USA): Allows frozen soufflé to maintain air cell structure