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30L liquid nitrogen tank for ice cream making

Editor:adminClick: Time:2019-07-23 14:58
30 seconds liquid nitrogen ice cream
    Are you curious about the science behind what is happening in the food cooking process? Are you innovative and used to express your creativity, not just through recipes? Today's food tour is the fastest dessert in the West: one A delicious liquid nitrogen ice cream that you can make with liquid nitrogen in 30 seconds. It looks cool (well, it's actually frozen), it's fun, and it tastes great!
   
    Although liquid nitrogen is actually not as terrible as people think, proper precautions need to be taken when using liquid nitrogen. No, it won't make you a broken ice sculpture as you see it in the movie, but the liquid nitrogen is very cold, and in fact it has a boiling point of -320oF, so proper equipment preparation is the key to safety and success. If your ice cream is correct, the liquid nitrogen will actually boil very quickly, and the final product will have almost the same temperature as regular ice cream.
   
    Finally, you prepare a PCHAO liquid nitrogen tank for storing liquid nitrogen. Wear gloves and goggles during operation, and pour the appropriate amount of liquid nitrogen into the designated container.
   
    Make sure to work in a safe place to prevent liquid nitrogen bubbles coming in, if you can go outdoors, it is best. Once you pour a little liquid nitrogen into the bowl, carefully set the bowl aside.
   
    Pour the milk, cream and seasoning into a separate mixing bowl and mix well with an automatic blender.
 
    You can use some water jams, such as strawberry jam, which can be added according to your personal preferences!
   
    Because liquid nitrogen boils at -320oF and the liquid nitrogen impacts the ice cream mixture, it will have some smoke. When the liquid nitrogen mist begins to decrease, you should be able to see your ice cream setting. You can judge your ice cream by the texture of the ice cream and the speed of the mixer. The thicker the ice cream, the harder it is to work.
 
  After the liquid nitrogen ice cream is formed, it is closed.
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