Food With Dry Ice is the world’s first restaurant serving food cooked with dry ice. Our dishes are cooked right in front of you and served on a dry ice bed. It is everyone’s favorite new activity, especially kids! Join us to experience something new, delicious and fun!
Food With Dry Ice
Dry ice may be the best way to keep your frozen and refrigerated foods from spoiling in the event of a power outage. At a temperature of -109°F, dry ice can replace the cooling power of your refrigerator or freezer.
During a power outage, place dry ice on the top shelf of the freezer and the bottom shelf of the refrigerator. If you are evacuating an area, dry ice in a cooler will allow you to transport perishable food or medicines while traveling.
Continental Carbonic locations have charts available to help determine how much dry ice is needed.
Take Safety Precautions When Working with Dry Ice during a Power Outage:
- DO NOT store dry ice in an airtight container or in an ice chest with the latches locked. The gas pressure of the sublimating solid dry ice will become explosive. Even if the container does not rupture, the force on the lid or top may be enough to cause severe injury. Leave the lid unlatched.
- Keep the cooler or container in an area with good ventilation. Carbon dioxide is heavier than air and will settle in the lowest areas of a room. The best place for storing a container with dry ice is a garage or a room with a ground-level door or window that can be left open.
- Wrap dry ice in a towel or newspaper before placing on top of items to be kept frozen and below items to be kept cool.
- Do not allow bottles or cans to come in direct contact with dry ice. They will freeze and may rupture as their contents expand. As dry ice sublimates, the gas will carbonate open beverages.
- Dry ice is a solid with a temperature of -109° Fahrenheit. Contact with bare hands or skin may cause severe frostbite. Make sure to follow all dry ice safe handling precautions.
- Do not allow children to play with dry ice.
INTERESTING USES FOR DRY ICE
At one point, cooking with dry ice was the “cool” thing to do. Here are a few ways it was (and still is) used:
You can cook some food items by placing them on dry ice. Its very cold temperature of -109.3 degrees Fahrenheit can sear the items, making them safe to eat. Vancouver-based Peake of Catering uses dry ice when catering. The company sets up a station with several blocks of dry ice and places the different meats on them to cook upon receiving an order. Diners can see this happening in front of their eyes as the chef uses tongs to maneuver the seafood about to cook it evenly.
Ever wanted to make your own root beer at home? Dry Ice Info suggests using one pound of sugar, one gallon of water and two ounces of root beer extract to do just that. Place the ingredients in a food-grade plastic container that is triple the size of the liquid and will allow for it to be full of 1/3 root beer mix and 2/3 air. Then, add one or two pounds of food-grade dry ice. Shut the lid and check on in a few minutes. If the ice is freezing the mix, add water to encourage the carbonation process to continue without the root beer becoming a popsicle.
Some high-end restaurants serve perfumed smoke with certain dishes, or in between courses. This “smoke” is really the fog coming off dry ice. The eateries may place it in a glass with the desired scent and encourage diners to take a whiff. You can do this yourself by making a very strong infusion of your favorite smell. Floral and smoky scents are particularly popular.
Want to make your beverages look a little spooky? You can use fruit punch or juice for children, or try this with fun adult drinks such as martinis. Once they’re fully prepped, add a small cube of dry ice and serve. Your creation will immediately spill forth a foggy substance that is great for Halloween and entertainment all year round.
Cooling food items
If there is an emergency and your electricity is cut off at home or a restaurant, it is possible to use chunks of dry ice to keep your food frozen. Just tightly pack your edibles with the frozen stuff and be sure the container is shut tight. When the electricity comes back on, you can remove the dry ice and be glad that you didn’t lose the entire freezer’s contents.
Quick-freeze fresh produce
Many people want to keep their fresh garden produce in the freezer to use throughout the winter. Often, however, the produce loses its integrity during the freezing process. Once you thaw the veggies or fruit to use, it often becomes soggy and loses the crispy freshness that it once had. To avoid this, consider freezing your garden items with dry ice. Just add food-grade dry ice to a cooler and add the produce. Shut the lid and wait 20-30 minutes. Check on the items to see if they are fully frozen. If not, leave them in for another few minutes. When they are ready, place the produce in a plastic bag or container and set it in your regular freezer. Because dry ice freezes your herbs, carrots and other garden products quickly, they remain in almost the exactly same shape they were in when you plucked them from the plant.
Chilling Food with Dry Ice vs. Regular Ice
Is there a benefit to using dry ice instead of regular ice when packing a cooler?
We first packed two coolers with various cold items (beer, steaks, and salad greens) and equal weights of ice and dry ice. We quickly ran into a problem: The dry ice chilled the food so well that it froze it. Pinpointing the exact amount of dry ice that would chill versus freeze food proved difficult since there are so many variables at play (how full the cooler is and the density and temperature of the food, for starters).
We decided to change course and look at how dry ice compares with regular ice in keeping ice cream frozen. Four half-gallons of ice cream stored with 5 pounds of regular ice in a midsize cooler were soupy after 3 hours, while a similarly packed container kept cold with dry ice took 9 hours to reach the same state. The dry ice also took up half the space and required no cleanup since, unlike water-based ice, dry ice (made by cooling and compressing carbon dioxide) changes from a solid to a gas as the temperature rises and simply dissipates into the air.
We recommend using dry ice with only frozen foods. It’s important to have a full cooler when using dry ice since the rate at which dry ice disappears is dependent on the amount of empty space in the cooler (using empty covered food-storage containers to fill empty space works well). Be sure to follow the retailer’s instructions for how to handle dry ice.
How to Pack a Cooler with Dry Ice
Are you ready to go on a weekend getaway with family or friends? Knowing how to pack a cooler, using dry ice, can ensure your perishables stay cold longer. Dry ice proves to be a superior option than regular ice, especially when going on an extended trip to the beach, camping, hunting, or fishing. Dry ice allows you to be certain your perishable food will not spoil, allowing you to focus on one thing – having fun!
What is Dry Ice?
Dry ice is manufactured from liquid carbon dioxide (CO2) and maintains a low temperature of -109.3Â°F. Dry ice goes through a sublimation process, making it virtually mess-free. Sublimation is the process of a solid going directly into a gaseous form, skipping the liquid state. Unlike regular ice that melts, leaving a puddle of water to clean, dry ice reverts back to CO2 gas. Dry Ice gives off twice the cooling power per pound than regular ice. Youâ€™re cooler wonâ€™t be weighed down by an absorbent amount of ice any longer! These characteristics makes dry ice ideal for shipping perishables, including a cooler ready for a weekend, or week-long trip! Noble Gas Solutions offers 3 different sizes of dry ice â€“ blocks, pellets, and fine rice.
Pack a Cooler using Dry Ice
It is recommended to use dry ice to keep you food frozen, or cool, for extended periods of time. Whether you are keeping food frozen or cold, rest assured you wonâ€™t have to worry about dumping out excess water to lighten your load. You will need to pack your cooler differently, depending on whether you need to keep perishable food products frozen or cold.
Read the tips below in order to optimize your dry ice usage while keeping food at your desired temperature.
KEEPING IT COOL
Is this the first time you’ve had to pack a cooler with dry ice? Don’t stress – it’s actually quite simple, but here are some helpful tips! It is recommended to keep the dry ice at the bottom of your cooler.Â If your cooler is big enough, a solid block of dry ice is recommended, but cylindrical pellets are a good substitute. By keeping the dry ice at the bottom, you are allowing the food at the top to stay cool, without freezing. Due to its extremely low temperature, dry ice will freeze the food it comes into direct contact with. Adding an extra layer between dry ice and food products, like cardboard, newspaper, or a cloth layer, will help keep your food cold, not frozen.
To slow down the sublimation process, losing product, you should minimize air pockets in your cooler. You can fill this empty space with dry ice pellets, or regular ice. If you choose to go with regular ice, the low temperature of dry ice will help slow down the melting process. Keep in mind the amount of times you open your cooler matters. Every time you open your cooler, warm air is displacing the cold air inside, forcing it to cool back down to its normal temperature. When not using your cooler, covering it with a blanket or sleeping bag will help preserve the ice longer, maintain its cool temperature point.
FREEZE IT FOR WHEN YOU NEED IT
Packing a cooler to keep perishables frozen, is only slightly different from how you would pack it if keeping food cool. It is recommended to have dry ice at the bottom and top of your perishables â€“whether its frozen food, or the fruits of a hunting expedition. Due to its extremely low temperature, dry ice will freeze the food it comes into direct contact with. This will ensure your perishables stay frozen, without thawing.
To slow down the sublimation process, losing product, you should minimize air pockets in your cooler. In order to keep food frozen, dry ice pellets are recommended to fill the empty space. . Keep in mind the amount of times you open your cooler matters. Every time you open your cooler, warm air is displacing the cold air inside, forcing it to cool back down to its normal temperature. When not using your cooler, covering it with a blanket or sleeping bag will help preserve the ice longer, maintain its cool temperature point. We do not recommend having dry ice be in direct contact with meat products. Ensue meat, and other perishables, are packaged correctly and not exposed directly to dry ice.
Available Sizes of Dry Ice
Noble Gas Solutions manufactures dry ice in-house from Food & Beverage grade CO2. We are the only local dry ice manufacturer within 130 miles of Albany, NY. This means no product is being shipped long distances prior to reaching your hands â€“ fresh is best! Our dry ice products are available for commercial use and for the general public.
DRY ICE BLOCKS
Noble Gas Solutions manufactures solid blocks of dry ice in 3 different sizes. Our Albany Showroom can have this product ready in 30 minutes â€“ call ahead, and avoid the wait! Call our Kingston Store for information on best pick-up time. This form of dry ice is ideal for when you need to pack a cooler for an extended trip. The amount of dry ice needed varies by trip length and application, frozen versus cold.
DRY ICE PELLETS
Dry ice pellets are manufactured every weekday at our Albany, NY Facility. Walk-ins are welcome for this readily-available product. Contact Us for information on best pick-up time. This form of dry ice can be used in a cooler, it is ideal for packaging & shipping of perishable products.