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Jul 30, 2006 06:25 AM

dry ice?

i used dry ice for a frozen dessert and worked perfectly. i did what everyone told me to do...put it under the dry ice to keep it frozen.. so when i remembered someone saying to put stuff on top of dry ice to keep it cold not frozen, i made a strawberry shortcake and put it on a tray on top of the dry ice. few hours later i open the cooler and the whip cream was... not melted but foamey, bubbly weirdness.. was this because of the dry ice reacting to the whip cream.. or what? how can i prevent this?

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