Metro BC20302DBU BC Series Deep Ledge Utility Cart w/ Casters & 2 Shelves , Blue
$118.80


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


Carlisle 608600 30-oz Cocktail Shaker w/ Vented Pour Spout & 3-Pieces, Stainless
$13.43


Metro 12WS52C Wall Kit - 12 in D x 48 in W
$69.70


Metro 9992DB Super Erecta Rubber Donut Bumper, 3-1/2 in Diam, 3/4 in H
$3.96


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


Metro 1WS18C Super Erecta Chrome Shelf Support For 18-in Shelf
$16.94


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


Polarware 12065-3 Yukon Vending Cart Drop In Sink, Triple Bowl, 21 in x 13 in, 5 in D
$128.23


Rubbermaid FGKSB7000 Keystone Series Bench, 72 in W x 18 in D x 21 in H, Outdoor, Silverstone Gray
$454.40

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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