CHEM100 Lab 3 Cryogenic Cuisine

With a thermometer monitor the temperature of the

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: liquid nitrogen that can be used in cryogenic cooking and cooling. CAUTION: Burns can be caused by exposure to extremes of temperatures. Your designated chefs for the day must wear insulated gloves for this lab. Equipment Ingredients Insulated gloves Ice or Snow in Large Mixing Bowl large mixing spoons Dry ice in Medium Mixing Bowl thermometer Liquid nitrogen in small Mixing Bowl small pot 1 cup pure Maple syrup vegetable oil pickles MODIFIED FROM the VERMONT Maple Syrup COOKING BLOG (30 minutes) http://blog.dakinfarm.com/2011/03/making- serving- sugar- on- snow- at- home/ 1. Turn on the hot plate on as soon as you arrive in lab, then proceed to wash your hands 2. Pour one cup of pure Vermont maple syrup in a small pot, Grade A Medium Amber is the best stock for candy making. 3. Use a paper towel to coat the rim of the pot with a small amount of vegetable oil so the syrup will not boil over and to keep the boiling liquid low in the pot. 4. Heat the liquid in the pot carefully over medium heat. With a thermometer, monitor the temperature of the syrup whi...
View Full Document

This document was uploaded on 02/20/2014 for the course CHEM 100 at Amherst College.

Ask a homework question - tutors are online