6 Sep
2011
6 Sep
'11
11:51 a.m.
On 6 Sep 2011 at 14:20, Ethan Dicks wrote:
In the States, we get it from proper Ice Cream shops.
They sell it
for long-term product transport. I could list names (Knight's,
Graeter's, etc.) but unless you happen to be in Central Ohio, the
names won't help much.
Apparently, over the last few years, liquid nitrogen has made its way
into the amateur cook's kitchen. I think it was started by a
Scientific American article about making very smooth ice cream by
dribbling LN2 into the basic ice cream mix. Reults in a very small
crystal size and thus, a very smooth product.
I've even heard of using LN2 to shuck oysters, by causing the shell
to shatter, leaving the innards unharmed.
The point is, if we can get LN2 for the kitchen, certainly one can
get dry ice in the UK if one is determined.
--Chuck