3 Tips for Handling Dry Ice in the Kitchen


Dry ice is one of the kitchen supplies that can add a bit of fun to your festivities. Its smoky feel adds a touch of spookiness to fizzy fruit juices or elegance to a signature cocktail. However, dry ice is not the ordinary ice cubes you get from a fridge. It is frozen carbon dioxide, which sits at a frigid temperature of -109 degrees Fahrenheit. It makes proper handling of dry ice a priority since carelessness can lead to serious accidents. Here are tips for handling dry ice in the kitchen.

Order Right before the Party -- If you are planning a party, it is common to order supplies a day before. It gives you enough time to sort everything and begin food preparation early. You might be tempted to do the same with dry ice, but that would be a bad idea. Even if you store dry ice inside a cooler overnight, most of it will have turned to gas by the time you need it, leaving you short of dry ice. Sadly, that interferes with your menu, not to mention the loss of money it causes. Therefore, always order dry ice only a few hours before you need it.

Use Tongs -- Dry ice is the last thing you need on your skin because you risk severe frostbite even if the contact lasts only a few seconds. A standard recommendation is to use heavy gloves when handling dry ice, and while it works, it does not eliminate the risk of skin contact. The reason is that you might end up touching your face right after handling dry ice. That is why tongs are the best tool for handling dry ice since they keep it away from any part of your skin. Additionally, you must avoid placing large dry ice pellets in cocktails because they evaporate slowly, increasing the risk of mouth contact while drinking. Therefore, if you plan to make specialty cocktails, only use small pellets that evaporate fast and reduce lip contact.

Avoid Cutting or Chipping – When you go to a local store, you will find dry ice being sold either in pellets or blocks. Most people prefer to buy it in blocks and cut it to customisable sizes since it is cheaper. However, cutting or chipping dry ice is dangerous because you can easily get it in your eyes or skin. Although you can use a pair of goggles and gloves to protect yourself, you can never be too sure. That is why it is better to buy dry ice in pellets rather than exposing yourself by cutting chunks from a block.

To learn more, contact a resource like Dry Ice WA.


4 February 2021

Buying and Preparing Speciality Foods

Speciality foods are products that are limited in flavour or size, usually requiring specific equipment, handling and knowledge to prepare or cook them. Having a food business based on these products requires some knowledge, both in terms of what the products can be made from and the kinds of techniques used to prepare and sell them. We hope that this blog will help you to purchase and prepare speciality foods. While we are not experts, we have spent a hell of a long time researching this sector because it is a subject we love. Thanks for checking out the blog. Come back soon!