How to make liquid-nitrogen ice cream safely - Speaking of Chemistry

[@Utubescott80]

3:50 Sublimated: to pass from solid to gas or vice versa without going through the liquid state

[@jeremygoodson502]

Great video! Question, you mentioned obtaining good quality liquid nitrogen (free of contaminants). Do you have any recommendations on how consumers can know the quality of the liquid Nitrogen before purchasing? Thanks!

[@satyareddy3895]

THANK YOU FOR SUCH A NICE EXPLANATION MAAM. CAN YOU PLS EXPLAIN ABOUT METALS AND NONMETALS.

[@AK88.]

This was so good lol! I just watched one of those dragon breath videos for the first time before seeing this and thinking THAT IS NOT SAFE

[@mr.johnzussino6217]

Great video - thanks:)

[@drezio18]

So I found out recently that there is a food grade liquid nitrogen and then the medical grade works as well.. which method is best and where can food grade be bought?

[@Pabloskatepk92]

It's creamy because of the milk that is fatty, not because of the low temperature... Try freezing water with liquid nitrogen and tell me how creamy it is...

[@dastardlyexpressions]

Bruh, did you pay attention to the video? The point is to make sure the ice crystals are as small as possible. Yes, the fattier the cream, the easier it is to prevent large crystal formation but a cream that is too fatty will also melt on contact and never really firm up like ice cream should. Air bubbles provide another form of softening, that's why soft serve machines have air compressors to 'fluff' the ice cream as its served. Please listen next time instead of trying to correct scientists about science.

[@RafaelBenedicto]

Yeah try freezing fatty ice cream really slowly and then tell me how "creamy" it is.

[@Mindstangle]

you were confidently wrong pablo

[@Timbo007]

I just save time and have a shot of cream with a shot of nitrogen. And the smoke does not come out of mouth but somewhere else! You guess.

[@lazfernandez9120]

Who will buy ice cream from a full gear up vendor, many of the nitro shops that popped up only wear a T shirt, latex gloves, no glasses and are mostly teenagers..

[@lazfernandez9120]

@California Guy for real it is shocking how they get away with that. I was so freaked out, how little the several servers knew about what they where working with.

[@TheRealDarkatar]

if you watch the kids ice cream video it looked better than this ice cream. and I'm not talking about the cereal pieces.

[@BrianSmyth]

You guys are such a killjoy my goodness

[@roshunepp]

That ice cream looks melted. Is that why it's so creamy?

[@AK88.]

it came out rock hard at first he couldnt even get it off the paddle but they probably let it melt a little first. normally ice cream comes out soft and is frozen until you want it to be scoopable which you simply leave out for 15m

[@ilgiardinodiiris4291]

Vi rispondo in italiano, per far capire che 11 anni di esperienza in campo di gelato italiano,(bilanciamento classico) 5 anni stesse ricette ma lavorazione con azoto,produzione e conservazione in Italia.E sapete bene che in Italia, non passerai inosservato in campo di gelato.La mia esperienza comprende sia studio di comportamento con azoto sia lavorazione. Azoto e molto più leggero di aria,perciò ha tendenza di scendere giù.Schizza solo in caso di bruschi movimenti. A manovrare e molto più facile che olio bollente,che schizza in presenza di acqua,e ti lascia bolle sulla pelle da ustione.Percio,non c'è proprio bisogno mettere armamenti così scomodi.Forse il caso di dire, che sono unica che sa fare il gelato sia spatolabile,che conservabile con le ricette italiane. Comunque non e un binomio di Newton, ma e molto più semplice.Perche scienziati,con tutto rispetto-sono teorici.Io invece artigiana,che ha praticato da più di 10000 ore di lavoro.Zitta zitta,piano piano, ho combinato.Ma in Italia non lo diranno mai,perché devono vendere le macchine industriali, montagni di acciaio che poi partoriranno un topo di gelatino da 2 euro. E poi,raffreddamento avviene non lineare ma esponenziale, e con questo incorpora aria,stabilizzando abbassa la temperatura.Ovviamente bisogno saper fare,bilanciare correttamente per una determinata temperatura di servizio.Prr ogni chiarimento sono disponibile via KZbin

[@stopthephilosophicalzombie9017]

The consistency looks horrible. This guy needs to stay in the classroom and out of the kitchen.

[@gabyjet5475]

tf, dont do it

[@bronwynleonard4271]

Die fokken video wil nie werk mie