tag:blogger.com,1999:blog-8297083882594843681.post5181693070557219563..comments2023-04-16T08:08:47.209-04:00Comments on Cooking, Cakes and Chemistry: Carbonated fruitPatriciahttp://www.blogger.com/profile/14396977585233893596noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8297083882594843681.post-40433170353604460582013-02-16T23:08:47.006-05:002013-02-16T23:08:47.006-05:00I tried using a waterbottle to carbonate fruits to...I tried using a waterbottle to carbonate fruits too and it did not work too well - you need to have just the right amount of dry ice to create pressure but not enough to blow up your container and getting an airtight seal on a regular container is really tough. The pressure cooker is designed to hold about 13 psi so it can do soft fruits. A soda siphon is good for grapes since the pressure is much much higher >40psi and also designed for it. ONe other piece of advice is that cold fruit and containers work better since the carbon dioxide dissolves easier into cold liquids than warm.Patriciahttps://www.blogger.com/profile/14396977585233893596noreply@blogger.comtag:blogger.com,1999:blog-8297083882594843681.post-10244802925500311162013-02-11T07:35:37.150-05:002013-02-11T07:35:37.150-05:00I tried carbonating the fruits in a regular contai...I tried carbonating the fruits in a regular container - not a pressure cooker. Some websites say it can be done without using a pressure cooker so I tried it that way. I used strawberries, grapes and orange supremes. Do you think using a pressure cooker would be a better idea?<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8297083882594843681.post-18659621657224728132013-02-08T09:38:07.113-05:002013-02-08T09:38:07.113-05:00Perhaps your pressure cooker was not strong enough...Perhaps your pressure cooker was not strong enough? Did it come up to pressure fully? The furit you use is impartant too - it has to be something fairly soft with a lot of liquid like pineapple or raspberries since the pressure is only at about 13 -15 psi in a pressure cooker. TO carbonate grapes and such you need to use the other method.Patriciahttps://www.blogger.com/profile/14396977585233893596noreply@blogger.comtag:blogger.com,1999:blog-8297083882594843681.post-41766359207342022102013-02-07T22:49:34.047-05:002013-02-07T22:49:34.047-05:00I tried breaking up the dry ice into small pieces ...I tried breaking up the dry ice into small pieces and kept the fruit suspended over it in a metal colander, but ended up with no carbonation - just chilled fruit. I even tried one batch with the fruit directly on the ice, but they just froze solid. Is there something I'm missing?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8297083882594843681.post-74821003627276720402011-12-21T12:54:40.626-05:002011-12-21T12:54:40.626-05:00I'm pretty sure you could also use a soda keg ...I'm pretty sure you could also use a soda keg and carbonation, or even a carbonator cap and a PET bottle. Most homebrewers who have a keg setup and CO2 system could help you with that... kegs being set up to handle up to 100 psi, you could get a much more highly-carbonated fruit this way. I wonder what that would be like!gordsellarhttps://www.blogger.com/profile/11465812613427778240noreply@blogger.comtag:blogger.com,1999:blog-8297083882594843681.post-38491854686894397042011-11-14T20:13:29.480-05:002011-11-14T20:13:29.480-05:00Patricia, I love this idea because it is a repurpo...Patricia, I love this idea because it is a repurposing of a tool more people should have in the kitchen anyway. Please share more!<br /><br />linked <a href="http://www.whycook.org/2011/11/weekly-roundup-science-food-2/" rel="nofollow">here</a>.<br /><br />cheers!Kevin Liuhttp://www.whycook.orgnoreply@blogger.com