CRYO-KITCHEN

Cryo-kitchen is a new concept in gastronomy. It takes advantage of two new substances for the traditional kitchen but very well known in laboratories: liquid nitrogen and dry ice.
Dry ice is solid CO2 , similar in aspect to water ice. It maintains, however, a temperature of -79 Celsius and evaporates to gas without a liquid step, so it refrigerates with no addition of water to the food. This is the reason for the name dry ice.
Liquid nitrogen maintains a very much lower temperature of -198 Celsius. Due to this very low temperature and its liquid character, it is able to freeze any food, even alcohol, instantly, giving to the cook many possibilities to innovate.
Both, liquid nitrogen and dry ice become gases at room temperature, leaving no residue at all in the food. In addition, they stay over the plate as a magical smog.
Gourmetologia has dealed a contract with AGA to distribute these food grade products, so you can get the best quality from us.

The use of these substances is not dangerous as far as some basic safety rules are followed (similar to the use of fire in kitchen). For this reason, everyone who wish to use either liquid nitrogen or dry ice in their kitchen might assist to a short curse (6h), where, in addition, it will be shown some cryo-kitchen recipes and tips, e.g.:
- Cryo-sphere
- Strawberry bubles
- Dragon effect
- Sparkling fruits

Whether you are interested in cryo-kitchen implemenntation in your bussines (restaurant/catering/hotel) please contact us for more detailed information. Prices (pdf)