It can be made by whisking a flavored cream base and liquid nitrogen collectively. coloring is typically added, in addition to stabilizers. The combination is cooled below the freezing point of water and stirred to incorporate air spaces and to stop d

It can be made by whisking a flavored cream base and liquid nitrogen collectively. Food coloring is typically added, in addition to stabilizers. The combination is cooled below the freezing point of water and stirred to incorporate air spaces and to stop detectable ice crystals from forming. The result’s a clean, semi-solid foam that’s strong at very low temperatures (below 2 °C or 35 °F).

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Derek Pheter

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