Tony Bryer wrote:

I remember going to a Royal Institution (?) science lecture
whilst at school and the lecturer put a sausage in a flask of
liquid gas. When he took it out it was of course supercold: he
dropped it and it shattered into fragments. Ever since I've
wondered what those fragments would be when thawed out: a sort
of mince? I'm not asking you to repeat the experiment g


Small, squishy lumps of sausage meat.

One great thing you can use it for is freezing herbs. I haven't done
this in years (been too busy with house project), but the quick freezing
really preserves the flavour.


--
Grunff