Ok, so can someone explain to me what this freeze spray is all about please?
I mean, I get that it adheres your stuff almost instantly, however, what mediums can it be used on, what is it made from, what is it really called and where do you get it?
First source to come up on a Google search: http://www.pastrychef.com/CHOCOLATE-amp-SUGAR-FREEZE-SPRAY_p_700.html
Basically, it is pure Tetrafluoroethene (refrigerant). You can use it on melted chocolate and melted sugar to repidly cool it to solid form.
Actually in culinary school we just simply used those cans of air that they sell to spray out your computer keyboard. Just hold it up-side-down to get it to come out cold. Cheap and you can find them about anywhere (walmart, target, etc.)
they are actually canned CO2 like the canned air for your computer. i've never held the can upside down to have it be cold air, the co2 is naturally cold when compressed.