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


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


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


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


Metro 12WS32C Wall Kit - 12 in D x 36 in W
$59.71


Rubbermaid FG264360GRAY Brute Trash Container, 44 Gallon, Heavy Duty Use, Vented Sides, Gray
$39.00


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


Polarware 12123-2 3-Compartment Heavy Duty Stainless Drop-In Sink w/ Square Corners, 2-in Drain
$339.66


Server Products 79810 Server Solution Serving Bar, Countertop Design, Insulated, 3 Pumps
$326.15

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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