Why does cream on a coffee at cafe’s stay firm for far longer than the home alternative that comes out of this foaming pressurized canisters?
In: 1
The cafe stuff is real whipped cream. The air bubbles that are incorporated into it while it’s being whipped are smaller than the air bubbles in the canned crap. The crap in the cans gets it’s bubbles from the gas (CO2?) that’s pressurized into the can along with the cream-like-substance.
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