Go to the Article: Carbonating Fruit Using Dry Ice
Ive seen "fizzy fruit" made in an iSi whipper charged with CO2 obviously. I was wondering if both methods would have the same results? Or would they differ in any ways?
the fruit from the whipper will have an altered texture, these won't.
oh i see, thanks for the information!
How long do the effects last on the fruit once they're taken out of the container?
Did he put the cooler in a refrigerator or a freezer? And if the container needs to be that tightly wrapped, is there a way to do the same thing with, say, a pressure cooker?
Mostly it depends on how carbonated they became and how long they stay cold. As the fruit warms up, the CO2 comes out of solution. If you can keep the fruit deeply chilled, they will stay fizzy for longer.
In the refrigerator. It would probably work out in a pressure cooker, but you would have to be very careful to not put to much dry ice into the pot. It would be easy to over pressurize the vessel and cause the safety vent to pop. We like to use the cooler because it's less likely to break in an expensive or dangerous way from too much pressure.
Once you open the cooler and remove the fruit, you'll generally have 20 to 30 minutes for optimum fizz. They can be prepared 24 hours in advance if you store them with a big hunk of dry ice to keep the pressure up, and keep the fruit super cold, as Chris suggests.
- originally posted by Guest
What's the best way to prepare and store this for service assuming you will get orders over a period of three hours?
Several smaller coolers. Open a new one each hour, keep them in a very cold refrigerator during service.
