Sep. 28th
2012
written by scott

I know things have been a little quiet on SeattleFoodGeek.com for a while, but that’s only because I’ve been working so hard to prepare some great tips for the launch of Modernist Cuisine at Home.  Here’s a video tip from the book that I did for CHOW.com: how to carbonate fruit with a whipping siphon. 

If you’ve never had carbonated fruit, it’s a very cool experience. If you have kids, this is a great recipe that they can make with you, and it’s a very clever way to get them to devour a siphon full of fruit.

4 Comments

  1. I’ve done this successfully without the juice – some grapes pop the skins a bit but I usually can do a whole siphon much faster and with only two charges. I guess your way gives you some carbonated juice as well though. This is also great as a food demo for students too. I’ve also successfully carbonated watermelon in a pressure cooker with dry ice…(http://cookingcakesandchemistry.blogspot.ca/2011/10/carbonated-fruit.html)

  2. 30/09/2012

    So one could do a giant batch in a corny keg force carbonating rig? Man, this looks like way too much fun!

  3. Noel
    03/10/2012

    When he’s describing venting the air out of the canister by displacing it with CO2, he says “next, add 2 more charges like you normally would”. I don’t understand what he means – you’re putting in a total of three CO2 canisters?

  4. […] The Modernist Cuisine food scientists have showed us some pretty cool stuff over the past few years, from meat glue to cocktail spheres. Check out this technique for carbonating fruit. […]

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