There are several other liquid nitrogen topics, including a rather old one that addresses the safety issues, at But other than making ice cream, there aren't many recipes or techniques discussed. Modernist Cuisine has a fairly extensive discussion about using sous vide, liquid nitrogen, and a deep fryer to first cook the food, then freeze it, and finally deep fry it to get a nice crust, e.g., on an over-the-top hamburger. Since I like doing this kind of experimentation, I tried it, but soon fou