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Dry Ice Recipes

By AaronM
March 21, 2011 in Cooking

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AaronM

Posted March 21, 2011

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Posted March 21, 2011

I've been making a bunch of fizzy ice cream at my place lately with dry ice. We all seem to know the dessert side of dry ice 'cooking,' but what about savory applications? Anyone using it to do interesting things with meat? Not sure what'd really happen other than a 'frozen sear' so to speak. Maybe a carpaccio seared on a block of the stuff?