By volume, nitrogen makes up 78.1% of the earth’s atmosphere, making it the most abundant uncombined element. Biologically, nitrogen occurs in all organisms, primarily in amino acids (and thus proteins), in the nucleic acids (DNA and RNA) and many naturally occurring stimulants, such as caffeine and morphine which act on receptors of animal neurotransmitters.
Frozen products comprise one of the largest sectors of the food industry and its value is going in no other direction but upwards. According to a study by Grand View Research, the international market size exceeded USD250 billion in 2015, with Asia Pacific coming on top as the region to undergo a record compound annual growth rate of 5% over the next eight years.
For all we know in life, cooking has always been a practice of preparing food predominated to high temperatures that chemically alter its taste, colour, and texture of the ingredients. The options have always been circulating between roasting, deep frying, pan frying, braising and such. However, as the world evolves, so does the art of cooking. Welcome to the world of molecular gastronomy: where dry ice meets cooking.