FREQUENTLY ASKED QUESTIONS
ABOUT NITROCORK

Liquid nitrogen is commonly used in cooking to quickly freeze and create unique textures in ingredients like ice cream, sorbet, and cocktails.

Direct cooking involves dipping food directly into liquid nitrogen to rapidly freeze it, while indirect cooking involves using a frozen surface or plate to freeze or cook food. You can do both with our Nitrocork Q & Nitrocork Bol.

It's only for professionals. When handled properly, liquid nitrogen is safe to use in cooking. However, it is important to follow proper safety guidelines and wear protective gear to prevent any accidents.

When used correctly, showcooking with nitro is safe. However, it is crucial to follow safety guidelines and handle liquid nitrogen with care as it can be extremely cold and potentially hazardous if mishandled.

Yes, ingesting liquid nitrogen can be very dangerous and even deadly. It is important to ensure that all liquid nitrogen has evaporated before consuming any food that has been prepared with it.

Liquid nitrogen has a very low boiling point, so it will evaporate quickly. It is recommended to use liquid nitrogen within a few hours of filling the container.

Yes, our products are easy to clean and maintain. They are designed with materials that are durable and resistant to wear and tear, making them long-lasting.

We offer specialized training for chefs, kitchen staff, and culinary students to learn about the safe and effective use of liquid nitrogen in cooking. Get in touch with us for more information.

Our products are designed to be safe and easy to use when presenting dishes with liquid nitrogen and dry ice. We do not recommend using them with other types of gases or substances.