The so-called liquid nitrogen ice cream is actually smoke ice cream and smoke ice cream, both of which are the same ice cream. We don't know much about the concept of liquid nitrogen, because liquid nitrogen is still rare in the public eye, and it is only used in hospitals and animal husbandry and beauty industries. It is extracted from the air with the boiling point of-196 degrees, and cannot be directly drunk. Because the temperature is too low, it is a colorless, nontoxic and tasteless liquid. There is no industrial liquid nitrogen and edible liquid nitrogen in the world. Most workers in liquid nitrogen plants will say industrial liquid nitrogen, because they only know that liquid nitrogen can cook and make cigarette ice cream every day, so the so-called industrial liquid nitrogen is universal. Liquid nitrogen ice cream is one of the technologies derived from molecular cooking. 1980, the theorist Avitis put forward "Molecular and Physical Cuisine" with Hungarian physics. Later, the famous Spanish chef Ferrandia was a representative of a real molecular chef, with the title of Michelin star, and his restaurant ranked among the top three in the world. His experience is typical and legendary, and you can find the corresponding reference in the movie. He is called "Picasso" in Spanish cooking. "The most creative chef in the history of human cooking,

Important technologies of molecular food: liquid nitrogen, slow cooking at low temperature, smoking, gel, capsule, dry hair, distillation, pop rocks, siphon bottles, etc. Liquid nitrogen ice cream is one of them. Therefore, liquid nitrogen is non-toxic, and there is no harm as long as it is in contact with the skin for a long time.

Author: Zhang Ruijin, the article belongs to my original, plagiarism will be investigated.