Liquid nitrogen

Liquid nitrogen is a cryogenic fluid at minus 196 degrees Celsius, used in modern cuisine for instant freezing, ultra-cold mousse creation, minute ice creams and spectacular fog visuals. Heston Blumenthal popularised its use from the early 2000s at the Fat Duck, followed by Ferran Adria, Pierre Gagnaire and several contemporary three star tables. Handling requires cryogenic gloves and strict safety protocols, notably to avoid burns and guarantee total evaporation before tasting. Liquid nitrogen remains a marker of high-end creative cuisine (Source: Heston Blumenthal, The Fat Duck Cookbook, 2008).