This is what happens when you put a 10lb block of dry ice into a 400F deep fryer to cool it down.

(PS the head of the Italian Culinary Academy, and three extremely popular and well respected chefs were standing right next to us while we did this giddy like teenage boys.)

(PPS It didn’t cool it down at all. A vapor barrier formed and we ended up having to take it out. What did work was putting the hotel pan directly on top of the block. That cooled it down in about 5 minutes.)