The Amazing DryIcecream

Feb. 13, 2012, 8:24 p.m. | by Adriano Petrich | Categories: dryice german vegetarian icecream molecular gastronomy | comments

Oops, I molecular gastronomed1 again

So there is this molecular gastronomy thing called Liquid Nitrogen Ice Cream, which addresses the nemesis of home making Ice Cream: Large Ice Crystals.

The idea is the faster you cool something the smaller the crystals. What is the coolest cool of all? Liquid Helium that boils at 4.2 K. But it is ...

Read More



 
 

Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Unported License.