Hyderabad: Heard of molecular gastronomy? Even if you haven‘t, you can be rest assured that very soon it will become a part of your common parlance as more and more fancy restaurants will make it a service highlighter. Molecular gastronomy is the effect of liquid nitrogen on food. A foaming bowl of ice-cream or a smoking hot chilled drink. Not magic. Just a new kind of foodie delight.
Liquid nitrogen is used to freeze certain fine foods and drinks and now will be increasingly used to create drama while serving food. So, is it a dangerous chemical and harmful for human health? Well, liquid nitrogen can be highly dangerous if handled improperly. So far it has not been banned but yes, there are certain prescribed procedures for consumption.
Food or beverages that have been treated with liquid nitrogen are safe for consumption only when the gas completely evaporates. If not there could be an instant ulcer in the stomach lining. In Gurgaon, a man who consumed a frozen drink at a bar before the nitrogen gas evaporated had a huge tear in the lining of his stomach which had to be later operated. “Liquid Nitrogen has a low freezing point. If added to food and drinks it can solidify instantly. It makes ice crystals in seconds. It is highly volatile. As soon it comes in contact with air, it expands 100 times. Adequate time has to be given for the liquid to evaporate when served in a dish. It is mostly used in frozen desserts, also in bars for cocktails. This has so far not been used in main course foods across the city’s molecular gastronomy restaurants.
“It is used in deserts because it instantly brings down the temperature and there is no need of stabilizers which are used in commercial ice-creams. The main point is that liquid nitrogen should evaporate fully from the food or drink before consumption. It can safely be used to prepare food or drink, but it should not be ingested”, says chef Saurav Choudhuri who has specialised in Molecular Gastronomy.
