Salt and water dough, uncooked. This kind of dough is ideal for making decorations that you might wish to detail further and keep. Mix thoroughly 1/4 cup of salt, 1/4 cup of water, and 1 cup of flour. Work into a very smooth dough using a wooden spoon and then your hands.Use biscuit cutters and a table knife to cut out the shapes you want. The dough will harden over 24 hours, after which it can be painted or covered with glitter.eat 1 cup of flour and 2 cups of water gently in a pan over a low heat with constant stirring until thickened. Allow to cool. Mix in drops of food colouring until you get the desired colour. You can scale up this recipe, dividing it into batches before adding different colours to each.
The science behind how salt works lies in something known as the freezing point. Salt has a lower freezing point than water, which is why salt water does not freeze as quickly as pure water. This lower freezing point is what enables salt to melt ice and snow. When you spread salt on ice, it acts almost like a molecular sponge. It draws some of the frozen water molecules to it and, because of its lower freezing point, breaks the molecular bonds between them. These broken molecular bonds cause the ice to melt, creating a brine that encourages further melting.
Dry ice is also formed into nuggets, by forcing the snow through stainless steel dies with round holes that are one-eighth to three-quarters of an inch in diameter. The nuggets break off in random lengths of 1 to 2 inches. Dry ice does not melt, but vaporizes, passing from a solid state to a vapor without going through a liquid state. This is called sublimation. The time this takes depends on temperature, air movement and whether the dry ice is in an enclosed area. Dry ice is what is called an expendable refrigerant, which leaves nothing behind when it evaporates, so it is desirable for shipping and storing a variety of foods.