Go to the Recipe: Cryo-Poached Concord Grape
For those of us in Seattle, where should we buy liquid nitrogen? Every place I have tried warns that it's not safe for culinary use due to additives, which sounds like nonsense to me. Also, any tips on a decently priced Dewar?
Many welding supply stores will have it. I got a dewar on ebay as they are so expensive new. I believe there are places where you can rent dewars if you want to do it for a special occasion. Things to keep in mind: You cannot transport it inside a vehicle (ie. you need a truck) and you have to buy whatever the capacity of the dewar is (as they have no way of telling how much they are dispensing).
I dont live in the states... so alternative suggested for the 'jolly grape rancher' please
Hi Jay, we get ours delivered to us from Praxair in seattle.
Something like this on amazon might be your best bet. https://www.amazon.co.uk/Jolly-Rancher-American-Candy-Selection/dp/B07B8RNL9Z. We bought mixed bags and picked out the grape.
"don't tough the liquid nitrogen" -- I think you mean don't touch it.
Thanks for the heads-up, Alex! Fixed it.
Are they filling up a dewar you already have or dropping off filled dewar? What size? I’ve been really wanting to do LN but the transport has been the issue. I had heard that most places won’t deliver anything under a massive tank. Any details would be great, thanks!
we have a few different size dewars here that we use to move it around, but we have them drop off a 50 gal container that we fill from, and they just bring a new one and take the empty when we need a refill.
Hi Tim, If you have your own dewar, most places will fill it. I put mine the the back of my vehicle (it's 25L). Many different sizes are available, and I would say 10L should be your minimum (IMHO). You can find dewars on ebay and on lab auction sites (that's where I got mine)
This was my first chef steps fail. I couldn’t get the mousse to set up. Tried the mixer with whisk and it never solidified. Changed to a blender and also failed. Not sure if it was my gelatin or pectin, but curious if anyone else had issues.
Hi @alex alexanian, Sorry that you’ve had difficulties. I took a closer look at the recipe and spoke with Grant. He recommends using silver gelatin with a bloom of 170 which I have indicated in the recipe. Also want to make certain that you’re using Rapid Set HM Pectin. As the gelatin/juice mixture cools (as you’re whipping), it should form into a foam as pictured in the video in Step 4. If this is not the case—let us know what your steps and ingredients were—we’ll be happy to troubleshoot, whatever is needed for you to get the great results you deserve.
I know this is several years after the fact, but this recipe has some issues as written. Hopefully, this helps some folks. First, the recipe calls for egg whites, but doesn't actually indicate how or when to incorporate them into the recipe. I did the recipe without the egg whites, and like others, had an issue with the mousse forming. I added a bit of liquid nitrogen to the mixer bowl as it was whipping, which allowed the gelatin and pectin to set easily.
This mixture was too high of brix to effectively freeze, even when poaching in nitrogen. I then whipped up the aforementioned egg whites and folded them into the grape mixture, which lightened it considerably, and allowed the grape shapes to actually be piped due to the lowered viscosity. The sugar content was still pretty high, and the mixture did not freeze or hold nearly as well as the strawberry cryosicle or the root beer cryosicle.
Hope this helps.
