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

On Oct 3, 2016 10:47 AM, "Stuart, Ralph" <Ralph.Stuart**At_Symbol_Here**keene.edu> wrote:

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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