English, 04.03.2021 16:40, cbbentonam72
When it comes to making ice-cream, you can do it the traditional way, by stirring it in a frozen container, or you can use liquid nitrogen to freeze your mixture. There are some advantages to using liquid nitrogen. Since liquid nitrogen freezes the mixture faster, the crystal grains are smaller, giving the ice-cream a creamier texture. The downside is that ice-crystals grow faster in ice-cream prepared using liquid nitrogen, so it must be stored at much colder temperatures. Both methods produce a distinct texture, and both are delicious
Answers: 3
English, 22.06.2019 00:30, jazmineeverett1
Which option is the most relevant piece of evidence for this claim
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English, 22.06.2019 03:00, hdjsjfjruejchhehd
In poem daffodils-how do we know that the yellow daffodils has a long lasting effect on the speaker.
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When it comes to making ice-cream, you can do it the traditional way, by stirring it in a frozen con...
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