The Magnetic Pen

Death by Chocolate Using liquid nitrogen to make ice cream is nothing new. In pop culture, molecular gastronomy is the merging of scientific tools and techniques with culinary arts – using tools such as centrifuges, liquid nitrogen, microscopes, or lasers in the preparation of food items. So, it only makes sense that making ice cream amidst clouds of smoke and a big container of liquid nitrogen is the “in” thing to do among ice cream aficionados. Recently, I gave my taste buds the experience of relishing on liquid nitrogen ice-cream. It tasted much fresh than the normal ice-creams that we eat. The ice-cream texture was creamier than usual and there were fewer or no ice crystals. Initially, one might be a bit apprehensive hearing that 'liquid nitrogen' would be a part of the desert. But hey, lets dig deeper into the science concerning the preparation. At normal pressure, liquid nitrogen boils at -196.4ºC. When poured into the ice cream base the l...