One of the food hubs that got me so giddy to visit was this quaint gelato shop that uses this chemical technique called liquid nitrogen to whip up their tubs of gelato and one of those is OUTRÉ. Don’t just get drooly yet we are just starting. 😁
Today, more and more businesses are getting known or adapting the “liquid nitrogen” formula to get creative and be unique or let’s say innovative in a way that it gets the customers attention through using some uncommon way of making food well that’s on a marketing point of view.
Liquid Nitrogen is a cryogenic fluid that can cause rapid freezing on contact with living tissue according to Wikipedia. By the way if you are wondering, like me, if liquid nitrogen is the same with dry ice well, definitely its not according to my research (wow naman). Liquid Nitrogen as the name itself describes is a liquidized form of nitrogen gas cooled and pressurized hence, become liquid. On the other hand Dry Ice is a solidified form of carbon dioxide that has also undergone a phase of transition from gas to solid.
Me and my girl sisters enjoyed the Outre experience! And look at that smokey effect niiiiiice!Till the next #jackieats!