Prince Castle 167-2 Replacement Kleen-Skeen (4-pack)
$10.50


Market Forge 2AM36G100ALP Pressure Steamer, 2 Comparts, 100-MBTUH Steam Generator, LP
$13,475.44


Taylor 9998C Sanitizing System w/ 1-Tube & 1-Antimicrobial Thermometer
$56.70


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


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


Metro 5MPB Super Erecta Stem Caster with Brake, 5 Dia., 300 ll Capacity
$24.64


Rubbermaid FG9S0100 YEL Wet Floor Safety Cone, 30 in Pop-Up, Yellow
$332.18


Advance Tabco EG242 Equipment Stand with Adjustable Undershelf, 24 in x 24 x 24, SS Top
$393.30


Advance Tabco EK-SS-3012 Work Table 30 x 144 in, Open Cabinet Base, 5 in Backsplash, 14/304 SS
$2,363.60


Advance Tabco EK-SS-303 Work Table 30 x 36 in, Open Cabinet Base, 5 in Backsplash, 14/304 SS
$1,093.45

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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