Abstract
The key role of ice in cooking has been neglected. Here, we found negatively charged bulk nanobubbles (BNBs: average size ~60 nm and zeta potential <-20 mV) can be generated in ice-melted water through freeze/thaw-induced cavitation when we studied a local delicacy, 'ice-stewed mutton'. Freeze/thaw-induced BNBs are so robust that they can, in turn, isolate food from water; in this way, they protect and enhance the delicacy by protecting protein structures and preventing flavorful components from being lost. In comparison to cooking with ordinary water, cooking with ice can switch 'stewing' to 'BBQ', which has been proved experimentally via diverse characterization from the nano to micro scale. This study not only provides a novel mechanism for ice-based cooking but also might shed light on the design of potential applications of BNBs in chemical engineering and biomedicine.