NITRO protective mask

Warning!

The extreme cold of liquid nitrogen makes it very dangerous to handle, as it can cause very serious burns that irreparably destroy the skin or eyes.
Professionals who use it must therefore undergo training to fully understand its reactivity and thus take appropriate precautions.
If a drop of liquid nitrogen comes into direct contact with the skin, the heat of the skin will cause a thermal shock, so that a thin layer of nitrogen will instantly become gaseous again and the skin will not be burned.
On the other hand, if a drop of liquid nitrogen falls on clothing or jewelry, it will instantly freeze and the frozen clothing will inflict a "burn" on the skin with which it is in contact.
If you are not completely naked, keep your hands bare and protect your body with an apron that covers your clothes.
In this way, there can be no direct contact between the fabric that could be reached by liquid nitrogen and the body.
There are aprons and gloves specially designed to withstand the cold of liquid nitrogen.
Feet must be protected according to the same principles.
Eyes, which do not have the same properties as skin, would be burned instantly on contact with a drop of liquid nitrogen: the use of protective glasses is therefore imperative.

What you need to know about cooking with nitrogen

Nitrogen is a natural gas , it is used in molecular cuisine in its liquid phase mainly to freeze mousses or make ice creams.
In cooking, liquid nitrogen is used as a cooling agent. It is not an ingredient and is therefore never ingested; it cools the food, then evaporates.
It is only after the liquid nitrogen has completely evaporated that the food can be ingested.
Foods cooled with liquid nitrogen are extremely cold since they have been in contact with this cryogenic substance, and must therefore reheat before being touched and ingested.
The parallel can be made with food immersed in boiling oil which must cool before being touched.
The denser a food is, the colder it will be and therefore the longer it will take to reheat.
This is why chefs generally use liquid nitrogen to make meringues or frozen mousses, that is, they dip very low-density confections into it.
Some chefs use the cooling properties of liquid nitrogen to make particularly creamy ice creams.
The creaminess of these ice creams is obtained thanks to the small size of the ice crystals formed by the cooling speed allowed by liquid nitrogen.
They are also able to create surprising frozen bites like meringues or frozen mousses.
Liquid nitrogen finally allows them to freeze alcohol to make original cocktails, which is not possible with traditional freezing techniques.