Are there any cooking techniques that employ "Dry Ice"? I was watching a cooking show and one of the chefs used dry ice to "flash freeze" some fruit for a dessert - are there any other uses for Dry Ice that can be employed in preparing different foods?  Obviously, you can't eat Dry Ice, so my question is based on using it as a Cooking Technique, not as a recipe. I never noticed before, but my neighborhood grocery store (Large Regional Branch) sells it....
Yes, you can use it to carry aromas in modernist presentation or to make an anti-griddle (for making rapidly frozen items with a liquid center).