this post was submitted on 14 Sep 2023
470 points (94.5% liked)

Asklemmy

43742 readers
1425 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy πŸ”

If your post meets the following criteria, it's welcome here!

  1. Open-ended question
  2. Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
  3. Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
  4. Not ad nauseam inducing: please make sure it is a question that would be new to most members
  5. An actual topic of discussion

Looking for support?

Looking for a community?

~Icon~ ~by~ ~@Double_[email protected]~

founded 5 years ago
MODERATORS
 
you are viewing a single comment's thread
view the rest of the comments
[–] [email protected] 19 points 1 year ago (1 children)

Cool question. Iβ€˜d imagine the easiest way I can at least think of is spraying it with liquid nitrogen. The challenge will be to get the nitrogen back in the bottle and keep it liquid in the meantime.

[–] [email protected] 11 points 1 year ago* (last edited 1 year ago) (2 children)

I think that'd shake out to being an air conditioner with nitrogen as the "air." You'd lose some nitrogen every use, but nitrogen is cheap.

The problem is your piece of pizza would become as brittle and sharp as ice, and likely to injure you if you handled it.

[–] [email protected] 3 points 1 year ago (1 children)

Who wants to cool pizza? If imagine this would mostly be used on drinks, or frozen treats like the ice cream in their picture.

[–] [email protected] 7 points 1 year ago (3 children)

Terrible use for ice cream too, actually. Flash freezing it and not whipping it at the same time totally ruins ice cream.

[–] [email protected] 6 points 1 year ago (1 children)

Ah brick of frozen milk... large ice crystals to crunch on and a surface like concrete. My favorite kind of ice cream

[–] [email protected] 1 points 1 year ago* (last edited 1 year ago) (1 children)

Properly flash-frozen ice cream is actually very smooth since the ice crystals are very small. The water freezes before it has a chance to form large crystals.

[–] [email protected] 1 points 1 year ago

Neat. I mean makes sense considering dip n dots

[–] [email protected] 1 points 1 year ago

wouldn't you just get a huge dipping dot?

[–] [email protected] 1 points 1 year ago

Haha probably, but it was the only thing I could think of that people would want to be cold faster. Maybe some other desserts, like lemon meringue or banana cream pies.

[–] [email protected] 1 points 1 year ago

Iβ€˜m baffled our usernames only differ by one letter. My idea was, if you β€žsprayedβ€œ the item from afar, it would cool the surrounding air and only ever so slightly touch that item. I don’t think this would flash freeze it. Feel free to correct me.