Tablecraft L48A 48-oz Polycarbonate Option Dispenser w/ Assorted ABS Top
$65.14


Focus FF1842C Chrome Plated Shelving, 18 in D x 42 in W
$20.61


Lakeside 09562 12.75-in Round Dish Dispenser Tube Cover For 6012, 6212, 8212
$94.60


APW Wyott CTRS-2020-6.5 Wall Mount Cup & Glass Dispenser, Maximum 6-1/2-in Dish, Stainless
$2,114.54


Taylor 9848EFDA Pen Style Pocket Thermometer w/ Digital Display, -40 to 450 F
$23.10


Vollrath 49410 Miramar Casserole w/ Cover, Stainless, 3 qt, 5-1/2 in H
$52.39


Southbend 4242E NG 24-in Restaurant Range w/ 4-Non-Clog Wavy Burners, Oven, NG
$2,509.65


CMA B W/BOWL Low Temp Energy Mizer Dishwasher, 44 in W, 80 Racks/Hour, Bowl
$4,422.00


Bon Chef 4024S CGRN 11-oz Teapot w/ Insulated Handle, Aluminum/Calypso Green
$195.67


Summit Refrigeration VT65M7BIFRADA ADA Undercounter Medical Freezer w/ Slide-In Panel Door, 3.5-cu ft
$1,246.00

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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