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Ever burn the top of your mouth on a slice of pizza? Or soup? I find that most dishes are served just a bit too hot for me and, as an America, I hate to wait.
So I propose a hand-held device to cool food. Like a miniature fire extinguisher (though about the size of a can of mace) this little
doozy sprays a quick jolt of freon, or other cold or cool substance (flavorless and odorless) on the food in question.
It could even be used to make icecream last a bit longer on those hot summer days, or refresh a formerly cool drink when the ice runs out. One could even use it on oneself - say on the back of the neck - on hot days, or when stuck on a broiling subway platform.
an idea we made earlier...
http://www.halfbake.../idea/food_20cooler
[po, Oct 04 2004]
Could also be applied to pizza and soup
http://www.halfbake...ool_20drinks_20fast
[kbecker, Oct 04 2004]
[link]
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Ice cubes work well. I've used them on pizza and in soup many times. |
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"a quick jolt of freon" would help deplete the ozone layer, which protects against UV radiation, causing you to burn "the back of the neck". |
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Wouldn't the 'spray' make the hot pizza sauce splatter? Even if you sprayed downwards on it the pressure of the spray would cause it to splatter out. Here's a little experiment in canned cooling. Get your hands on one of those 'canned air' that they use for cleaning computers. Turn it upside down and spray on something you wished to be 'chilled' (just not your skin) and observe the slight cooling affects it has. It does cool, but takes ALOT of the canned air to chill food , and especialy a warm/hot can of Soda. Theoreticaly its possible, but it would take alot of coolant. Thus BIG can to be lugging around on those hot days. |
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So this is really just an automated way of blowing on your food...? |
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Things like blowing don't help much with pizza or French onion soup (Liberty onion soup for the US) because of that nasty insulating cheese layer. For cooling all through try boiling it in vacuum (link). |
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I'll vote for you [Garthy]. Which one of the Americas are you? [DC], [Garth] says to spray something _on_ your food, which I assume is a rapidly evaporating liquid. Now I wouldn't use this device for cooling something very much or with a lot of mass (such as a soda), but for cooling off food that is a bit too hot this could be useful (if barely). I'd go with some nice high proof alcohol, which will both cool your pizza and add a bit of a kick. |
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([kbeck], cheese is actually highly conductive - this and it's high heat capacity is why it burns you so easily) |
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Well, there's nothing like spraying a hazardous liquid/gas (depending on the pressure) onto some nice delicious food. The freon itself doesn't really do anything, only when it's used in a refrigeration system. If it worked like that, I would use ethylene glycol cause it's cheaper. |
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