Description
Flash-freezing liquid spheres using liquid nitrogen to create delicate, instantly solidified edible capsules.
Technical
Liquid nitrogen (-196°C) rapidly freezes liquid solutions, forming ice crystals while maintaining spherical shape due to surface tension. The Leidenfrost effect prevents immediate boiling upon contact.
Culinary Significance
Enables creation of ultra-thin frozen shells with liquid centers, used for flavor bursts or temperature contrasts.
Science
Primary Reaction
Phase transition (liquid to solid)
Parameters
Temperature
-196°C optimal
-196°C to -150°C range
Time
15 seconds
5 seconds – 30 seconds
Equipment
Liquid nitrogen DewarSlotted spoonsSilicone sphere moldsCryogenic gloves