Culinary use of Dry Ice

Charles Thilorier recorded the first sighting of solid CO2 in 1834. In his descriptions he found Carbon Dioxide in the form of solid “snow,” after having been cooled and pressurized from a liquid state. Nowadays solidified carbon dioxide (or dry ice) has a wide variety of uses, including culinary ones. While many assume dry ice is used solely to keep products chilled during transportation, in recent years it has become popular culinary ingredient among cooks and professional chefs alike. Within regular atmospheric temperature and regardless of external temperature, solid CO2 is always below -78.5 degrees Celcius, or -109.3 degrees Fahrenheit. Because of its extremely cold temperature, touching dry ice with one’s bare skin can cause cryogenic burns (the freezing of deep-tissue which can result in frostbite). Not only is it dangerous to handle with one’s skin, but it can also be dangerous to inhale the Carbon Dioxide vapor that is subliming off of the solid. This is particularly dangerous in enclosed areas, where the percentage of Carbon Dioxide in the air can reach levels that asphyxiation. Because of its hazards, it is crucial to wear gloves, goggles, and take every precaution while handling dry ice to prevent damage to sensitive tissue such as the eyes.

While dry is used to freeze-dry foods such as fruits and make edible frozen sculptures, in recent years it has become a more common ingredient that is actually mixed into what we eat. How is it that we can consume dry ice then if it is so dangerous to even handle with our hands? To begin with, dry ice used in cooking is “food grade,” meaning that the Carbon Dioxide that composes it is of the same quality as the CO2 used to make carbonated beverages and to transport food. Thus, it is free of any potential chemical impurities that are present in dry ice unintended for consumption. Another important precaution taken before consuming dry ice, is to make sure that there are not any visible pieces of it. In many dishes, dry ice is used to make foods and beverages “carbonated.” Without the effect of diluting flavors caused by the use of carbonated water, dry ice is a popular culinary alternative that gives chef a wider range of sensations in their cuisine. Grinding the dry ice finely, and mixing it with a beverage or ingredients of a smoothie achieve this effect of carbonation. Ice cream can also be made using dry ice blended with the regular ingredients of ice cream. Once again, the dry ice must be ground finely enough so that there are not any visible pieces. At this point, the amount of solidified dry ice left in food products is not enough to cause injury, as most of it has likely sublimed.

Although the use of dry ice can result in interesting flavors, textures, and can be visually appealing as well, users of this substance should be well informed of its hazards and must take precautions when handling it. Like many tools or ingredients in the kitchen, dry ice has its hazards, however, there is no reason why it should not be consumed when the proper precautions are taken.