When people think about dry ice most people envision it helping to keep foods cold and how it creates mist when it comes in contact with water. Dry ice is now starting to be used for another major thing. It is becoming a very valuable tool for cooks to work with to enhance their dishes. Dry ice can be very dangerous though, this is because dry ice freezes at -109.3°F or -78.5°C which makes it extremely cold and very dangerous to handle without protective gloves. When cooks do use dry ice and other chemicals in their cooking it is known as molecular gastronomy. By definition molecular gastronomy is the study of chemical and physical process during the act of cooking. The name molecular gastronomy was thought of in 1988 which shows how relatively recent this field of work is. I feel as though it is ok for dry ice and other potentially dangerous chemicals to be used in cooking, but only in a safe and responsible way. Dry ice has so many different uses in food it has the possibility to change the culinary world exponentially over the next few decades if not abused.
1 comment:
Will, you have a solid introduction here, but insufficient material to substantiate your claim. The last sentence is cliff-hanger : 'dry ice has so many different uses that it has the possibility. . .'. That's a GREAT claim, but it requires you to substantiate it, justify it, etc. If you had fully fleshed out _how_ you see dry ice affecting culinary approaches in the next few decades, this would have been the STRONGEST blog submission of the ENTIRE Chem III class! I encourage you to apply this to upcoming blog questions as well as any expository (opinion/perspective-based) writing.
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