On Wed, 17 Oct 2007 15:50:39 -0400, shawn <nanoflower@[EMAIL PROTECTED]
>
wrote:
>. . . .
>Another thing they introduced was the concept of liquid nitrogen. I've
>never heard of someone using it to make quick ice cream, but I have
>heard of it being used a lot for quick freezing food. It's especially
>nice for that since the food after thawing is almost as good as when
>it went in, which isn't true if the food goes through the normal
>freezing process due to the ice crystals forming and breaking the cell
>walls. That results in food that can be mushy, while the nitrogen
>frozen food doesn't tend to be mushy due to the cell walls being kept
>intact.
I have had LN2 ice cream, and it works quite well both as a freezing
agent and an aerator. Just remember that it will take about 15
minutes on the countertop to return to servable temperature.
Dan, ad nauseam
|
