If you are looking for a means to demonstrate the negative effects of liquid nitrogen, purposely pour some upon a pound cake and be sure to use a thermometer to demonstrate the cold.
As a teacher at Keene State, I'd imagine it's much easier for you to get vs the public, but restaurant Depot has this item in a cannister to help with manufacture of chocolate mouse.
In follow up to our discussion a week or two ago about making ice cream with liquid nitrogen, I wonder if anyone on the list has put together a briefing sheet on best safety practices associated with this activity? (Yes, we'll be hosting such an event next week.)
Google helped me find some cringe-worthy videos of this activity and a couple of culinary magazine articles that provide a quick glance at the hazards associated with liquid nitrogen in the kitchen, but I haven't found a summary of safety aspects of this innovation. Happily, I have David Katz's procedure for lN2 ice cream to start with, but am looking for something more eye-catching to remind the audience that doing this at home isn't quite as simple as it looks in the hands of an experienced chemist.
Thanks for any suggestions about this.
Ralph Stuart, CIH, CCHO
Chemical Hygiene Officer
Keene State College
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