Metro 1WS14C Super Erecta Chrome Shelf Support For 14-in Shelf
$16.06


Polarware T100P Silverware Cylinder, 4-7/16 in Diameter, Plastic Construction, White
$0.54


Rubbermaid FG258800CHRM Classic Ashtray Top, for 2585 and 2586 bases, Chrome
$15.36


Rubbermaid 4870488 Sani Cell Wall Service Dispenser For Toilets/Urinals, Black/Chrome
$94.01


Advance Tabco 7-PS-26 Wall Mounted Sink For The Physically Challenged w/ Soap Dispenser
$1,425.95


BakeMax BMSPS15 BakeMax Single Pass Sheeter, Rolls up to 15 in Dia. Doughs
$2,460.00


Bon Chef 4008S DROS 20-oz Covered Tankard, Aluminum/Dusty Rose
$169.06


Tablecraft 119A Single Rangette w/ Chrome Plated Finish, 1500W/120V
$141.90


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


Rubbermaid FG758088YEL 35 Qt. Mop Bucket & Wringer, Yellow
$69.90

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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