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Frymaster MJ45E-2CSD LP 50-lb Split Pot Fryer w/ Multi Computer, Enamel Cabinet, LP
Gold Medal 5020T Giant Waffle Cone Baker, Non Stick, 120 V
Prince Castle 919-188A 1/4 in (10) Blade Set for 919-ABS Tomato Witch
Bon Chef 50230 Executive Podium, Pickled Oak
Advance Tabco PR-COMBO-X Pan Rack Combo, Includes PR203K Rack, Plastic Cover, 12 Full Pans
Metro C517-HFC-4 C5 1 Series Heated Holding Cabinet, 3/4 Height, Fixed Wire Slides
Metro MQ1842G MetroMax Q Open Grid Shelf w/ Microbar, 18 x 42-in W
Advance Tabco BEV-30-144R 144 in L Beverage Table, 14 in x 16 in x 12 in Sink w/ Faucet on Right
American Metalcraft 1139 39 in Wood Pizza Peel, 11 x 11 in Blade, Short Handle
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