Metro AW33C Super Erecta Wall Mounts, 18 in Shelf Width
$74.80


Turbo Air MUR-60 Undercounter Stainless Refrigerator w/ Doors, 16-cu ft
$1,819.62


Hoshizaki URC-9F Remote Condenser for KML631MRH
$740.00


Alto Shaam 1000-TH-11-SPLIT Slo Cook & Hold Oven, Low Temp, Stainless, 120V
$4,378.40


Metro BC203034G BC Series Utility Cart, 3-Shelves, Open Base, Gray
$139.20


Metro 5MPBX MetroMax Q Stem Caster w/ Brake, 5 D, 300 lb Cap
$26.88


Metro BC162734BK BC Series Utility Cart, 3-Shelves 18 in x 28 in, Swivel Casters, Black
$123.36


Metro 9992DB Super Erecta Rubber Donut Bumper, 3-1/2 in Diam, 3/4 in H
$3.96


Metro C515-CFC-L C5 1/2-Height Heated Proof & Hold Cabinet, Clear Door, Lip Load Slides
$1,488.78


Metro C515-HFC-4 C5 1/2-Height Heated Holding Cabinet, Clear Door, Fixed Wire Slides
$1,307.30

4/17/2013

Science In A Scoop: Making Liquid Nitrogen Ice Cream


Robyn Sue Fisher's ice cream shop, Smitten, in San Francisco's Hayes Valley, may at moments resemble a high school chemistry lab, but that's because Fisher uses liquid nitrogen to freeze her product.

Nitrogen is "a natural element," she notes. "It's all around us."

What makes it essential to Smitten is the ability to make ice cream fresh to order. You walk up and ask for a chocolate, or a blood orange with pistachio. The liquid nitrogen freezes the ingredients together, and your cup or cone is ready about a minute later.

Because servings are made on the spot, each one requires just a few ingredients. Normally, ice cream needs gums, egg yolks or other stabilizers and emulsifiers to keep it frozen on its months-long journey from manufacturer to distributor to store to your home freezer


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