Anonymous Modernist 8822

When a roux is mixed with a broth, the fat no longer rises to the top of the broth. Would this make the roux an emulsifier, or is it a gelling agent and the oil is trapped in the gel, or maybe it's both?

One of my friends is renting an industrial deep fryer for his birthday, and is inviting people over to fry things. I have access to liquid nitrogen. I really want to deep fry some liquids and/or gels. Is it reasonable to gel a liquid, freeze it solid in liquid nitrogen, and then deep fry it? I don't have a lot of time to experiment at home. Thus, any insight or recipes would be appreciated.

You could put the dry ice into pure ethanol (everclear maybe?) which would create an ethanol/dry ice bath at -72 degrees Celsius. Of course, this is much warmer than liquid nitrogen which is ca. -200 degrees Celsius, and there is the obvious disadvantage that you are in ethanol won't evaporate away immediately upon removal from the bath. However, it might be fun to play around with. At the very least, you could probably make some interesting frozen alcoholic fruit with it. Presumably, you're having difficulties finding liquid nitrogen. I recommend contacting someone in the local universities chemistry department. Tell them you are making liquid nitrogen ice, which is easier to explain then 'cryosearing a hamburger patty'. It is, generally, not heavily regulated, and with a little luck, I'm sure you can find some.