Some seafoods can be cooked with dry ice because the frigid temperature of -80 Degrees Celsius will sear the items, ensuring they are safe to eat.
Dry ice can be used to lightly sear tuna steaks and salmon and to quickly cook prawns. You can place the seafood directly on top of the dry ice to cook
Dry Ice for Food Presentation
Dry ice adds a truly unique experience to entre’, mains and dessert presentation. Customers love seeing their food arriving, beautifully presented, and no matter what dish is served it will look exotic with a steamy presentation. Dry does not change the attributes of the food, when used for display purposes. (It should not touch the food.)
Scent to Make Food More Tantalizing
Some high-end restaurants serve certain dishes with aromatic smoke. The “smoke” comes from the dry ice. Eateries might sit it in a glass on the table or bar with a desirable scent. Floral and Smokey scents are the perfect and popular juxtaposition.
Making signature Ice Cream
Using your signature Ice cream recipe and mixing in small dry ice pellets, you can make your Ice cream in seconds, as required.
(Dry Ice will give the ice cream a slightly tart taste so some tweaking would be required)
Dry ice is cold enough that it freezes liquid ingredients very quickly. This is great for ice cream because fast freezing forms the tiny ice crystals that give ice cream its creamy texture.
This is one of our favourite recipes:
2 cups heavy whipping cream
1 can sweetened condensed milk
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/8 teaspoon salt
dry ice
Whip the heavy cream to form stiff peaks.
In a separate bowl, mix the sweetened condensed milk, cocoa powder, salt, and vanilla together.
Crush the dry ice.
Fold some of the heavy cream into the condensed milk mixture.
Add some dry ice.
Fold in the rest of the whipped cream and continue mixing until you have uniform ice cream. Add the rest of the dry ice, bit by bit, until it freezes.
