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Using dry Ice to Deliver Aroma.

trev_teich

What is the proper technique for this? Where can I get the dry ice and how can I store it since I'm just doing this at home and not at the restaurant? Should I make it with a fire extinguisher (this seems kind of silly to me)?

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michaelnatkin

I've had good luck just making a strong water infusion of something aromatic, e.g. lapsang souchong tea and then adding a few chunks of dry ice, in a covered container, letting it sit for a minute, then pouring the fog (but not the dry ice of course) into the serving vessel at the last possible moment.

You can often get dry ice in small quantities at the fish counters of grocery stores; or if you live in an area where Amazon Fresh delivers, order anything frozen and it comes packed with a chunk of dry ice.

trev_teich

The infused water is the right move for sure. I'm looking to see if I can get the dry ice pellets delivered and how to store them.

Lachlan_Hunt_17368

You can probably get dry ice from an industrial gas supplier, if you have one in your area.

In Oslo, Norway, I got some from Tess for 45 NOK/kg (about $8/kg) plus taxes. They sell it in foam boxes of up to 8 kg and as long as you keep it in a relatively cool, well-ventilated area (but not inside your home fridge/freezer and don't sit it right near a heater or on top of a heated floor during winter), it'll last for a few days.

trev_teich

Thanks.