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Place magnesiumturnings into the hollow of the bottom slab of dry ice immediately before lighting. Ignite with the propane torch. Keep the flame in contact with the magnesium until the metal is white ...

Sitting at around -109 degrees Fahrenheit, dry ice is a block of frozen carbon dioxide that holds the key to the perfect sear on meats and seafood. When meat comes in contact with dry ice ...

which can keep temperatures colder than the standard dry-ice blocks used for food. “It’s not just a case of being able to switch a part on a machine, the production method (for the ice ...