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


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


Comark C9040K Temperature Simulator For Accuracy Of KM28 and C28
$136.50


Manitowoc Ice ID-0602A-261 Ice Maker, Full Cube, 650-lb/24-Hr, Air Cooled, 208-230/1 V
$2,750.00


Rubbermaid FG11SS Wall Mount Sanitary Napkin Receptacle w/ (3) Bags, Drop Bottom, Stainless
$50.04


Rubbermaid FG5159000000 Aerosol Unit Refill, Country Linen
$11.49


Turbo Air TOM-60S 64-in Horizontal Open Display Merchandiser, Slim Line, White
$4,914.76


American Metalcraft EC58S Stainless Steel Egg Ring Cover, Plastic Knob, for ER-587
$4.95


Bakers Pride CBBQ60S NG 60-in Outdoor Charbroiler w/ Stainless Stand, Casters, NG
$2,774.75


TRUE Refrigeration TA1RRT-1G-1S Pass Thru Refrigerator /w Glass & Solid Doors, Ramp, 37-cu ft
$5,135.83

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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