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Previous by Date: Subject: [DCHAS-L] Liquid nitrogen in the kitchen Date: Monday, October 3, 2016 at 10:46:26 AM Author: "Stuart, Ralph" <Ralph.Stuart**At_Symbol_Here**keene.edu> |
Next by Date: Subject: Re: [DCHAS-L] Liquid nitrogen in the kitchen Date: Mon, 3 Oct 2016 11:38:04 -0400 Author: David Roberts |
Out of curiosity ... how does one purchase LN2 as a commodity? If I walk
into the local AirGas outlet, I need (1) a business license, (2) a physical
bricks & mortar address, and (3) a proper dewar. Not a common household
item.
nl
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-----Original Message-----
From: ACS Division of Chemical Health and Safety
[mailto:DCHAS-L**At_Symbol_Here**PRINCETON.EDU] On Behalf Of Stuart, Ralph
Sent: Monday, October 3, 2016 7:46 AM
To: DCHAS-L**At_Symbol_Here**PRINCETON.EDU
Subject: [DCHAS-L] Liquid nitrogen in the kitchen
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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