Metro 5MPX MetroMax Q Stem Caster, 5 Diam, 300 lb Capacity
$23.76


Metro C515-PFC-L C5 1/2-Height Heated Proofing Cabinet, Clear Door, Lip Load Slides
$1,413.98


Metro C515-HFC-U C5 1/2-Height Heated Holding Cabinet, Clear Door, Universal Slides
$1,372.75


Metro C515-HFC-L C5 1/2-Height Heated Holding Cabinet, Clear Door, Lip Load Slides
$1,413.98


Metro C515-CFC-U C5 1/2-Height Heated Proof & Hold Cabinet, Clear Door, Universal Slides
$1,445.00


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


T&S Brass 132X Swivel Gooseneck, 8-3/4 in High, 2-5/8 in Spread
$24.01


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


Metro 9990P4 Super Erecta Label Holder, 43 in x 1-1/4 in, Gray, Snap-On, No Labels
$5.95


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

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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