The liquid nitrogen food trend has attracted concern from doctors after causing serious injury to curious customers.
Liquid nitrogen is well-known in food circles for creating that swirly, chilly vapour in elaborately prepared food.
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However, with an extremely low boiling point of -196°C, it’s potential for injury can be catastrophic.
A vendor in the US has come under fire after a dessert made with liquid nitrogen and dubbed ‘dragons’ breath’ caused severe burns when handled by a teenager.
"The ER doctor had to cut it open, cut away the dead skin and get the infection out," Tina McArthur, the girl’s grandmother told WEARTV.
"They said had we not come in and got her finger treated she could have possibly lost her thumb."
Dr Reed Caldwell told TODAY that nitrogen can cause severe burns and even asphyxiation if inhaled.
"Liquid nitrogen is what’s used by dermatologists to burn things off skin so we know it can be destructive to tissue," he said.
Due to the dangers that come with using liquid nitrogen, NSW and SA bars were temporarily banned from using it as an ingredient in cocktails in 2012 after a British woman almost died from swallowing a shot containing liquid nitrogen. The ban has since been lifted, but with significant safety measures in place.
However, liquid nitrogen’s use in Australia isn't limited to the cocktail scene. Ice-cream chain N2 Extreme Gelato, for example, use the super-cold substance to instantly freeze ingredients, making for elaborate dessert creations
"Liquid nitrogen boils off when it comes in contact with anything warmer than itself … it will be completely evaporated by the time it hits your cup," reads an explanation on the company website.
"Your safety is our priority and we have rigorous safety procedures and training in place to keep everyone safe."
Recovering caffeine-addict and serial bruncher Eliza Murray feels most at home typing away in a cozy cafe with her re-mortgaged avocado toast nearby. When she isn't reporting on the latest Instagram-shattering glittery food trends, she can be found experimenting with new gin garnishes (hello strawberries!) or biting into an entire wheel of brie (no shame). She tweets @theothereliza