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From: Itay Seith <heyitay**At_Symbol_Here**GMAIL.COM>
Subject: Re: [DCHAS-L] Liquid nitrogen in the kitchen
Date: Oct 4, 2016 21:11 UTC
Reply-To:
ACS Division of Chemical Health and Safety
In-Reply-To:
Ralph,
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.
Itay Seith
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
ralph.stuart**At_Symbol_Here**keene.edu
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