Go to the Recipe: Carbonated Fruit
Also is there a huge difference between fruit with 4 CO2 and one with 12 CO2---we have to see some kind of diminishing return effect?
Hey, Chefsteps chefs, Would carbonating roe work with this method
I would think that yes that could work.
If I were to serve fizzy grapes for dinner service, how should I store them? Should I charge a few canisters in small portions?
Now with watermelon, due to the pressure in the canister have you guys tried it and failed due to the moisture that is squeezed out? OR does watermelon hold up fine inside?
It holds up well.
Would it be possible to do this with frozen fruit? Seems like if the fruit is cold as well, the carbonation with take longer to dissipate than if just chilled, thinking about trying this with something like frozen grapes or berries.
Fresh is always better
looks like the video is down
Thanks for the heads up! We are on it!
Hello from Sunny UK,
A quick question on the whipping siphon, I am using the isi system and I have the 0.5l gourmet whipper.
1) How much fruit can I put in to the siphon?
2) Is it safe to put 2 chargers in to the isi 0.5l siphon please?
Thank you.
Alex
This is not working at all for us with grapes. Any suggestions? 4 canisters. 2 hours in cold bath. No sparkles.
According to a chef that has done it, grapes in a siphon need to be peeled to carbonate.
