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


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


Carlisle 668408 Replacement Sneeze Guard Post For SixStar Foodbars, Forest Green
$72.79


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


Rubbermaid FGA11306BL00 Web Foot Series Mop, Large, 1 in Headband, Blue
$12.00


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


Rubbermaid FG9VULBR12 Replacement Brush Roll for Commercial Ultra Light Upright 9VUL12
$189.00


T&S Brass B-0199-03 Aerator, 13/16 in-27 Male Aerator Threads
$3.75


T&S Brass B-0225-LN Deck Mixing Faucet, 1/2 in IPS Female, 4 in Centers, Deck Mount
$86.39


Update International PT-CS17 17 in Aluminum Pizza Tray, Coupe Style
$3.75

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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