From: "Stuart, Ralph" <Ralph.Stuart**At_Symbol_Here**>
Subject: [DCHAS-L] Liquid nitrogen in the kitchen
Date: Mon, 3 Oct 2016 14:46:26 +0000
Reply-To: ACS Division of Chemical Health and Safety <DCHAS-L**At_Symbol_Here**PRINCETON.EDU>
Message-ID: 8677EC63-F30B-4C28-AA1B-CC331032D45B**At_Symbol_Here**

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

Ralph Stuart, CIH, CCHO
Chemical Hygiene Officer
Keene State College


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