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


Rubbermaid 1791794 Rough Surface Microfiber Mop, Blue
$42.62


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


Metro MQ1842G MetroMax Q Open Grid Shelf w/ Microbar, 18 x 42-in W
$53.52


Tablecraft 1204 Stainless Steel Jigger, 3/4 & 1-1/2-oz Combo, Rolled Edge
$1.14


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


Metro C515-CFC-4 C5 1/2-Height Heated Proof & Hold Cabinet, Clear Door, Fixed Wire Slides
$1,376.15


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


Tablecraft 1210 Jigger, 1 oz/ 1-1/4 oz, Stainless Steel, Rolled Edge
$1.14


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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