Go to the Recipe: Strawberry Soda
Neat trick and in my neck of the woods, strawberries are outstanding (tops and better than anywhere in the US ;-)). Next season we'll give it a go. Thanks a bunch.
Nice realization, can it be done with other fruit juice ?
Yes, we have used it for lots of fruit juice:http://www.chefsteps.com/activ...
Can you sub acid phosphate for the phosphoric acid? What is the difference between the two?
Same stuff.
What is the purpose of a 2-stage centrifuge process instead of just one run? I.e. running the blender with the fruit (e.g. strawberries) together with some pectinase (for instance running for some while with a vita-prep until 50C and then wait 20 minutes) and then put the juice in the centrifuge. I do not see the need/purpose for running the fuge in two separate consecutive runs (apart from that you re-use a previous recipe).
You are correct. Two centrifugations is not necessary. If you want to go strait from strawberries to pectin free juice. You can skip the first spin. You may need to adjust the time you allow the enzyme to react. Your end result will be the same.
why should we release the gas the first time?
Because you want to force all of the air our of the siphon. If you don't you are pressurizing air (mostly nitrogen and oxygen) with the CO2 you add. This means less CO2 pressure, which means less CO2 dissolved into the liquid. As a result, without venting, you get a much less fizzy soda.
What's the shelf life on this soda? Any way to preserve it?
You can freeze the base, then thaw a charge with CO2 when you are ready to serve it.
does phosphoric acid have a purpose other than tartness? I want to create a more natural version of this. I mean if I want a soda with all the chemicals I can just buy one. I'm thinking that if I could infuse the strawberry syrup with rubarb I could get the malic acid effect naturally but I'm wondering what to do about phosphoric acid and what the purpose of it is in the recipe.
Hi I have a question, do I need the siphon for making soda? Or I can do it with siphon iwhip?
I am not familiar with an iwhip. Is that another brand?
You will never be able to find/buy a soda like this because the flavor is natural as it gets. The juice is completely raw. The acid is only for seasoning. if you don't add it, it will actually taste less strawberry, or whatever fruit you use.
My mistake, I mean the siphon gourmet whip form iSi
hector smarten up
I was wondering if adding the equivalent weight of CO2 inside the cartridges worth of dry ice, could you not add ice to the mix and, instead, just make the soda more concentrated and still carbonated... As for the expelling of the atmospheric air inside the chamber, you could wait for the dry ice to sublimate a bit and then expel the air. Just a thought...
Just made this. Basically I pureed strawberries and added some pectinase to the mix right before it was done. I let it sit for about an hour and just strained it throughout the day (yah it takes a LOOOONG time) in a Chemex filter, pulp, enzyme and all. Got about 1000 mL of a super clear red liquid. Added the remainder of the ingredients and produced an amazing soda. Now my wife wants me to make this basically every week. She drinks this instead of Mexican coke.
Where can we find a centrifuge of this type ? What is your price ? Thanks team !!
What happens if you use N2O Cartridges instead of CO2?
hey guys. can anybody tell me what is the name of the centrifuge used to make the juice and where to buy it?
Hello,
I know it is an old post, but hope to get an answer on that.
I have a siphon with a chamber of 1L in total, that means that it has a capacity of 0.5L of liquid, aka twice less than the one you use in the video and for wich you use one CO2 cardridge. Would it be safe to use my smaller siphon with one CO2 cardridge or would that create too much pressure resulting in a siphon bomb?
Thanks,
Hell, I have a ISI Gourmet Whip 1 Quart PLUS - Stainless Steel - Model 170301. I was told that this model only takes N2O Charges and not CO2 charges. Is this correct?
Should be fine with both. Basic rules are, CO2 for fizzy, N2O for just adding volume.
What concentration of phosphoric acid are you guys using?
NEVER EVER put dry ice into a sealed container. There is a very good chance that it will explode (dry ice increases in volume by 900X when it turns into gas). Even for an iSi Whip, which is designed to handle pressure, this would be a dangerous thing to do.
There was a news story recently about someone receiving a brain injury from an exploding whip (off-brand, not an iSi, which are very well made).
This was definitely delicious and makes a great "mocktail."
I did this in a 0.5L iSi Whip, which fills 2 large martini glasses.
After making the puree in a Vitamix (no added water), I "centrifuged" it in my WASHING MACHINE. Yes I did!
I bought four centrifuge bottles on Amazon (despite working in research labs for years, I never realized how expensive these things are):
https://www.amazon.com/gp/product/B003OBYY04/ref=oh_aui_detailpage_o03_s01?ie=UTF8&psc=1
Used two large bath towels on either side of the washing machine to wrap the bottles and hold them in a vertical position (didn't bother to wet the towels).
Be sure to check where to set the dial to only spin, since you don't want the last notch on the rinse cycle to dump water on your towels.
I ran the spin cycle (6 min) 3-4 times before removing the bottles.
How did it work? Reasonably well, although the "pellet" (what we scientist-types call the heavy material that collects in the bottom and on the sides of a centrifuge bottle) was very soft and had a tendency to fall out when decanting the "supernatant" (decant through a kitchen sieve). No surprise that a washing machine doesn't hit the g-force of a real centrifuge. But it's still a useful trick and if you use a Chemex filter after (will take several hours), it is less likely to get clogged.
Hard to measure such a small amount of phosphoric acid, and I'm not really sure how it changed the taste. Need to do a side-by-side.
[ModernistPantry said they were sold out of 500 mL size of phosphoric acid and only had the 1 L size, but when it arrived in the mail, it was two 500 mL bottles. LOL :-(( ]
Looks Great!!
Try this good Green Smoothie Recipe!
Kale Banana Smoothie - https://mygreencookbook.com/kale-banana-smoothie/
Ingredients:
2 Kale leaves
1 Banana
1 Apple
1 Celery
1 Kiwi
0,5 lime juiced
1,5 cups water
Delicious and Healthy!
go ahead and tell me if this is stupid. Turning this recipe into a powder? and it still being carbonated......?
Also if I am making tea a soda, does the tea need to be somewhat viscus like a syrup?
Sounds like pop rocks and freeze dried fruit may be a better solution.
Check out our tea soda recipes here, https://www.chefsteps.com/activities/you-might-think-it-s-kombucha-but-it-s-not. This may answer that question. You can carbonate water so I don't think viscosity is an issue, only in mouthfeel.
