A German chef has blown off both of his hands in a liquid nitrogen kitchen accident.
The young chef, known as Martin E from Stahnsdorf, near Berlin, was experimenting with a recipe involving liquid nitrogen, which is used to freeze food, when the accident occurred.
According to a report in German newspaper the Berliner Morgenpost, there was suddenly an “enormous explosion”.
The chef lost his right hand in the explosion and was rushed to hospital, where his left hand was amputated. Martin E also experienced a serious injury on his leg and genital area.
His condition was described as life-threatening and he remained on artificial respiration.
Liquid nitrogen can cause frostbite in humans upon contact, and can also create an explosion if the liquid turns to gas too quickly.
Heston Blumenthal, chef proprietor of the three-Michelin-starred Fat Duck restaurant in the Berkshire village of Bray, rose to fame cooking with the chemical - a technique known as "molecular gastronomy".
Molecular gastronomy, a culinary and scientific discipline, examines the physical and chemical processes that occur in cooking.
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By Kerstin Kühn
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