tag:blogger.com,1999:blog-2796785757974247915.post6377271293758437030..comments2023-04-27T02:45:46.766-05:00Comments on Run. Race. Repeat.: When Steve's Evil Kitchen Freezes OverSteveQhttp://www.blogger.com/profile/16943650844671498074noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2796785757974247915.post-35492294855558061102013-07-31T21:58:46.184-05:002013-07-31T21:58:46.184-05:00That's some serious cookin!That's some serious cookin!Anonymoushttps://www.blogger.com/profile/16406960621360992793noreply@blogger.comtag:blogger.com,1999:blog-2796785757974247915.post-68199040640844412612013-07-30T12:10:34.269-05:002013-07-30T12:10:34.269-05:00My sister (engineer) has done it with liquid nitro...My sister (engineer) has done it with liquid nitrogen and assures me it works well. The bonus there is that the LN2 evaporates rapidly, "churning" the liquid as it freezes. Might be simpler than your process, even when you figure in the difficulty of obtaining LN2. (However, because the LN2 is in direct contact with the food, you might want a food-grade source, which could be considerably more difficult.)Robynhttps://www.blogger.com/profile/14582049406998358870noreply@blogger.com