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 on “How to Carbonate Fruit with a Whipping Siphon”
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)
So one could do a giant batch in a corny keg force carbonating rig? Man, this looks like way too much fun!
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?
[…] 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. […]