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Cryo poaching with liquid nitrogen is like deep frying, but using extreme cold instead of heat. A beignet batter is a foam. Put it into super-hot oil and the inside stays soft and the outside crust turns crisp and golden. Making anything with liquid nitrogen is the same process. Freeze the outside of the foam quickly with liquid nitrogen so the inside stays soft. The uses for quick-freezing are only limited by your imagination. Have fun experimenting, but please observe proper safety techniques when using liquid nitrogen.