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Behold the smooth, sweet powers of liquid N (Liquid nitrogen ice cream! Yum!)
Popular Science ^
| July 2003
| Theodore Gray
Posted on 06/17/2003 9:11:22 PM PDT by mhking
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LIKE ICE CREAM FROM TRITON [1] Besides the liquid nitrogen, no special ingredients were used in this experiment. [2] The non-cryogenic ingredients were combined in a mixing bowl. [3] The nitrogen was added a cup at a time. Note the use of heavy cryo glovesthis was not an occasion for oven mitts. [4] The concoction was stirred thoroughly and continuously to keep an unbreakable crust from forming. [5] The ice cream was ready to eat when smooth and free of lumps.
(Bottom right)Theodore Gray is a co-founder of Wolfram Research, Inc., maker of the software program Mathematica. In his spare time he plays with elements at periodictabletable.com.
Photographs by Jeff Sciortino. Styling by Kelly McKaig.
1
posted on
06/17/2003 9:11:22 PM PDT
by
mhking
To: Howlin; Ed_NYC; MonroeDNA; widgysoft; Springman; Timesink; dubyaismypresident; Grani; coug97; ...
"Hold muh beer 'n watch this!" PING....
If you want on or off this list, please let me know!
2
posted on
06/17/2003 9:11:48 PM PDT
by
mhking
To: mhking
A little dab'll Dewar...
3
posted on
06/17/2003 9:16:29 PM PDT
by
null and void
(Who Cries For The Krill?)
To: mhking
cool...
4
posted on
06/17/2003 9:20:06 PM PDT
by
Sokol
To: mhking
Great post! Thanks!
5
posted on
06/17/2003 9:23:45 PM PDT
by
Drew68
To: mhking
VERY cool. I'm just geeky enough to want to try this!
To: mhking
Note to self: Do not try when drunk.
7
posted on
06/17/2003 9:28:01 PM PDT
by
Drango
(To be on or off my NPR/PBS Ping list please Freep mail me)
To: mhking
cool!
8
posted on
06/17/2003 9:31:29 PM PDT
by
wafflehouse
(the hell you say!)
To: mhking
They did a demo of this as a shop that deals in propane and other gases, etc. They used cream, milk and jam. It was so good. Plus, the temperature dropped in the area they were making it.
9
posted on
06/17/2003 9:44:13 PM PDT
by
Ruth A.
To: mhking
I wonder if these guys use lox as a barbecue starter?
10
posted on
06/17/2003 9:48:38 PM PDT
by
supercat
(TAG--you're it!)
To: supercat
Only if they want to vaporize the grill.
To: mhking
To make an excellent low carb ice cream replace the sugar with a Davinci sugar-free syrup. It's sweetened with Splenda which freezes like regular sugar. I recommend. It makes a professional quality ice cream.
12
posted on
06/17/2003 9:53:10 PM PDT
by
Reeses
To: mhking
Pedantic point: it isn't N, it's N2.
I wonder how well pulverized dry ice would work. Not as cold as liquid nitrogen, but much easier to get. Pulverize it in a blender or food processor. (With very, very good ventilation such as a large fan blowing full blast from a window into the kitchen.)
13
posted on
06/17/2003 9:53:20 PM PDT
by
drlevy88
To: mhking
How about steaks cooked with sodium?
14
posted on
06/17/2003 9:53:22 PM PDT
by
ffusco
(Maecilius Fuscus, Governor of Longovicium , Manchester, England. 238-244 AD)
To: HiTech RedNeck
That's the best part. Wait for everything to cool off, then take the remains back to the store and demand a refund. I recommend using the cheapest portable grill or hibachi available. The expressions on the faces of every person working at the store will be worth the price of the LOX.
15
posted on
06/17/2003 9:53:56 PM PDT
by
Billy_bob_bob
("He who will not reason is a bigot;He who cannot is a fool;He who dares not is a slave." W. Drummond)
To: supercat
Smoked salmon is a lousy barbecue starter.
To: mhking
The result, literally 30 seconds later, was a half-gallon of the best ice cream I'd ever tasted. The secret is in the rapid freezing. When cream is frozen by liquid nitrogen at 196°C, the ice crystals that give bad ice cream its grainy texture have no chance to form. Instead you get microcrystalline ice cream that is supremely smooth, creamy and light in texture. Martha Stewart, eat your heart out. But how much does it cost to make ice cream this way?
17
posted on
06/17/2003 9:58:38 PM PDT
by
Paleo Conservative
(Do not remove this tag under penalty of law.)
To: HiTech RedNeck
Only if they want to vaporize the grill. So don't use a grill--use a pit. BTW, have you seen the photos of the lox barbecue? Pretty darned impressive.
18
posted on
06/17/2003 9:59:56 PM PDT
by
supercat
(TAG--you're it!)
To: mhking
-196 C is about -320 F, in case anyone is interested.
To: Paleo Conservative
Based on what I googled up with "liquid nitrogen" "price" "liter" this recipe might use $9 worth of the stuff if bought in that small quantity at retail. Not counting the dewar flask (dunno if Thermos bottles would be good enough).
20
posted on
06/17/2003 10:06:29 PM PDT
by
drlevy88
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