Liquid nitrogen--the new black. Well I just learned something; actually it helped stretch my brain. Old, OK antique, recipes for ice cream make mention of using liquid nitrogen to quickly freeze batches with little or no noticeable ice crystal formation. Brilliant, except for controlling the spurting nitrogen as it is added to the ice cream base. While reading Cooking with Chemistry today, I was informed that if you place the ice cream base in a pressure cooker and then add the liquid nitrogen and the lid, after five minutes an ideal ice cream is made...more brilliant.
Besides the fact that a better smoother ice cream may be made the idea of using the pressure cooker to contain the volatile ingredients is excellent. The idea is still fresh in my head, so other ideas for uses of the pressure cooker with liquid nitrogen--like quick freezing of ingredients--are not formulated I also look forward to using the device to harness other volatile scenarios.
What about pressure smoking?
