ChefSteps Nerd Alert: The Science of Fizzy Fruit
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- Опубліковано 26 сер 2024
- Greetings fellow nerd friends! Want to learn the science of carbonating fruit with dry ice? Right this way: chfstps.co/1JaEy1D
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Thanks for recommending carbonating fruit! I tried this with an assortment of fruits. The carbonated fruit was *sublime*. kek.
Grant is a 12 year old boy. I love it.
+idiot Not to be harsh but that sentence would sound really wrong out of context
SlowJoman that's so true i feel disgusting now.
idiot Haha, don't worry, the internet is the perfect place to say the wrong thing!
No steps so done. Then what.
Pressure? Plastic wrap can't be holding in more than a fraction of 1 PSI. If you really want to carbonate the fruit, put it and the dry ice in a pressure cooker, which will automatically regulate the pressure at around 15 psi above ambient.
George Applegate that is a great idea!
I did this experiment with roughly 4 pounds of dry ice separated with cardboard in a medium cooler wrapped very tightly with plastic wrap and left for 14 hours.
Fruits used:
All types of oranges
peal - Worked Well
without peel split into quarters - Worked awesome
All types of apples
unpeeled - Kind of worked
cut into thick slices - Worked good
All types of grapes whole unpeeled - Worked the best
Passion Fruit unpeeled - Kind of worked
Dragon Fruit peeled and cut into quarters - Worked good
General Notes:
- if its a larger fruit like an orange or apple, slicing or segmenting them will work the best.
- the more you stack fruit on top of each other the more carbonated the bottom ones get. Using a larger cooler with the same amount of dry ice but having the fruit not as stacked would have yielded better results.
- eat the fruits as soon as you take them out of the cooler for the best taste. If you leave them out for more then an hour the carbonation will be completely gone.
I will try this again using a larger cooler with more dry ice and wrapping with plastic wrap with the addition of duck tape (may or may not explode, will let you know). Of course a pressure cooker or one of those co2 canister thingys will work better but like i said, may or may not explode and that's neat :)
+Steve The Loaf of Bread Yes! The carbonation makes the fruit taste like a fruit soda. I shared it at a BBQ and everyone loved it.
I'm sorry if this kinda late, but im kinda worried will the peeled and quartered apple still be brown when you put them in the cooler?? cause yknow aint nobody gonna eat browned apple
@@emrafighifari2675 Apples turn brown because of oxygen contacting damaged tissue. Technically the dry ice would displace the oxygen, but you can use the usual methods to prevent browning like lemon juice or even blanching.
@@aerundel thanks for the advice, will try for sure
Le Chatelier's Principle >:)))) Shoutout to all chem nerds
Did this the other day and loved it! So did the people I had over!! We also did the soft serve ice cream with dry ice.... So fun!
+Gourmet Jared That's awesome Jared! Glad you had a great time with it. It means a lot to our team when people try these recipes out!
if you don't live in the Us (where you apparently can buy dryice everywhere), you can actually make this in a syphon with CO2 soda-cargers
+ingoatd Exactly, we have a whole class on techniques you can use with a whipping siphon as well: www.chefsteps.com/classes/whipping-siphons/landing#/
Thanks. Was about to ask this.
It's so good to see Chris Young. Haven't seen him much since when he was with Heston in the Search Of Perfection series.
Cool stuff.
+DubstepEditzz i.imgur.com/uKNBBiR.gif?noredirect
Did this by vacuum sealing dry ice wrapped in a couple towels with some fruit using my vacuum chamber. Works a lot faster due to the reduction of non-CO2 gases and increased pressure within the bag. Just need to make sure you're using little enough dry ice or a large enough bag that it doesn't just explode.
How long does it hold the fizz ?
I got to say chef steps is the best! I love the way you combine humor, modernism and simples to make a great experience for the viewer... It makes it so easy to share my passion for food with others, because I don't have to share your videos just because you share amazing food, but I can share it because it's funny and interesting!
+Filip Johansen Awesome, Filip! We're so glad to hear it!
Need to try this
Edible Arrangement, get on this! I need this ASAP.
Tried this today in a whipping siphon. Really interesting but i think its very hard to use for anything practically. Once you release the pressure thats it. You wont have long till the carbonation goes. So mabye if you just want some interesting fruit for breakfast or after dinner. Really nice though and great fun
okay, but if u increase the pressure then the temperature will go up, which will result in reduced solubility. take the boiling point of water at sea level as opposed to on mt everest. higher pressure vs lower pressure...I understand what you're trying to say but the co2 doesn't simply get absorbed by the fruit after it bounces off the walls of the vessel. Of course, you are increasing the concentration of the co2 in the vessel by allowing it to sublimate, so that could be the reason, and not necessarily 'increased pressure'.
More of this, please! Nerdy is awesome
I love your production. Good job
+Autochrome Thanks so much!
More episodes of fizzy fruit please!
Great video and great idea. Question though: you already brought up that CO2 in water makes carbonic acid, so why did you mention pain receptors in explaining the burning sensation of inhaling CO2? It's just the carbonic acid being formed that stings, right?
for the season do a video on roasted pumkin seeds or/and pumpkin pie.love you videos thanks!
I am SO doing this!
you can also make carbonated fruit in whipping siphons. grapes seem to work best
+Fredde jpg Totally works as well! We actually have entire class on the subject if you wanted to go into further detail: www.chefsteps.com/classes/whipping-siphons/landing#/
+ChefSteps thanks for the info :) going to go check that out now. With the siphons the fizziness seems to last only a short while. Is it about the same with this method, or does the fizz stay longer?
Blueberries and cherries are also amazing
Gotta love playing with equilibriums xD
1:35 correction, the carbon dioxide comes in contact with the water on your throat creating carbonic acid CO2 + H2O > H2CO3 thus the acid although weak start attacking your throat (don't worry it wont do serious damage, as its not an overly strong acid)
Chefsteps im addicted to the videos.
can i do this in a cream whipper with co2 cartridge ?
+michael pono Hey Michael. You can. www.chefsteps.com/activities/carbonated-fruit--2
This would be great for a great prank! "Come and try a free sample of our delicious organic fruit!"
dat aim at the end
+Sour Goblins adamsarson.files.wordpress.com/2013/06/shooter.gif
That's where he's from! I thought I recognized Chris Young, but I couldn't figure out where from. Turns out he used to work for Heston Blumenthal and he's in some of his older TV series.
My one question to the Chefsteps guys would forever be how many times they've teased Chris about burning those steaks in the search for perfection episode...
Hey, I love this idea. How long does the fruit stay carbonated? Do you have to keep it cold for it to stay carbonated?
Step to go to. Know.
wonderfull! need to try
love this it helps me a lot it tasteesgood
how much lasts the carbonation inside the fruit?
How long will the fruit stay carbonated,can the fruit be frozen after carbonation?
So rather than increased solubility when the temperature gets higher, co2 behaves the opposite of salt and sugar? Interesting :D Though I'm skeptical about the pain receptor effect, seems to add a slight masochistic side to eating carbonated food... though as a big fan of chilli I'm not one to talk ;-)
You guys should do a new twist on Gravlax, nova, lox, or salty lox salmon. I try to do my best with it but I can't keep it consistent some times it's drier other times it's dripping wet! Please help!
I love fizzy fruit especially grapes. Never dried oranges or watermelon before.
+TheVegetarianBaker Lychee fruit really surprised us how awesome this technique worked with it, highly recommended! chfstps.co/1JaEy1D
I've done it with pomegranate seeds and it worked fairly well. :)
+TheVegetarianBaker Nice! Great channel BTW
Thanks. I have been doing it for almost 4 years now. ;) Obviously not as big as you guys, but it's still fun.
One of my old chefs (Peter Reinhart) told me about Chris Young's adventures a few years ago. :)
+TheVegetarianBaker Well, we will throw you on our "recommended channel" side bar, hopefully get some more eyes on what you do. Thanks for watching!
cool stuff I am gonna try but just wondering how to keep the frizziness for a period of time around a week?
How long do you keep the fruit in the cooler? Video is awesome, but could have used some more how-to details in addition to the science. Thanks!
I wana try this but how long will the fizzyness last ?
If Im gonna make a huge batch of this to last a party should I put a litle bit in a bowl to serve and keep the rest cold/in the cooler?
+TheFats216 according to their last video on this, you have a window of about a half hour, an hour tops.
can you use a pressure cooker instead?
chris. Did you learn from heston or teach heston? its easy to see your impact on series like 'in search of perfection'
Hi there! The same effect can be achieved (if you/we/anyone has no access to dry ice) by using a siphon and 1 or 2 CO2 charges? I mean, putting some grapes inside a siphon, charging it with CO2 and letting it rest ... it will work?
Loooove ChefSteps, would give anything to work with you guys, such a nice crew 👊🏼. As always gr8 video, love the science that goes into cooking something.
//Ihsan K
www.chefsteps.com/jobs
Thanks Martin, all of this looks good but the thing is I live in Sweden sooo.... yeah 😕. Thats a pity!
+Ihsan Kibar don't worry! you could be a free-range experimenter or whatever
Came here from Sorted ;)
Maxwell Fong omg same
So we know Chris use to work with Heston, I wonder what Grant's comme days were like.
How long can it fizz for?
fizzy fruit is the best, make it regularly now...
+chentiangemalc We're so glad to hear it!!
how long does the fruits stay carbonated? i make something similar to this by adding grapes and juice to an isi and use soda charges to carbonate it but it becomes flat in a couple of hours, i would like to make a batch that would last throughout service
+Theteller3 Optimally, you'll want to serve it within 20 and 30 mins. Certainly within the hour. You can always prep smaller containers of dry ice and fruit and stagger opening them throughout the length of an event. Happy fizzing!
Chefsteps, is it true that Gabe Newell is currently funding you guys? I'm an avid gamer and have a passion for cooking, and it would totally make my day if I knew that Lord Gaben is funding my favorite cooking channel :D
He funded the suvee cooker they made
I like this😍💜
Hi ChefSteps, I recognise this chef. He worked with Heston Blumenthal right? I saw him in the In Search of Perfection!
+Sam Bailey Hi Sam, yep, that was me (Chris Young) when I was running The Fat Duck Experimental Kitchen. Hope you enjoyed that show.
Yep I loved that show, really very interesting! Also nightmare when you forgot the steak was cooking, but i'll keep that quiet shh ;)
This is amazing!
I suppose this would also work in a syphon with co2?
Or would that pop too much of the plant cells?
+Tilman Baumann You can do that. Here's how: www.chefsteps.com/activities/carbonated-fruit--2
Oh good. You guys are brilliant.
Because funnily, I have a Syphon but no dry ice and cooler.
+Tilman Baumann Great to have both tricks under your belt! cheers
This may be a really basic question, but why does low temperature water increase the solubility? The pressure part makes sense to me, though.
that's just the condition that's favorable for gas to dissolve into a liquid.
but why though
+SpeedyThingGoIn4 Increased temperature causes an increase in kinetic energy. The higher kinetic energy causes more motion in the gas molecules which break intermolecular bonds and escape from solution.
ah, so is the opposite true too? Increased kinetic energy reduces the chance of gasses entering the solution because of the energy that would be released? or nah
+SpeedyThingGoIn4 i think its smth like lower temp lower KE so that means the molecules move around much slower and the gas from the solution doesnt escape easily( because of evaporation and stuff) so the gas enters the solution much more easily because there is lesser movement
im not rlly sure if this is what the prev commentor meant to say but meh
This technique is similar to use a Isi siphon with a co2 charge right?
+Diogo Lopes It is indeed! Check it out: www.chefsteps.com/activities/carbonated-fruit--2
could the same results be gained by putting grapes and other small fruit into a sodastream bottle and gassing it that way?
+Pugsley just replying so i get a notification if anyone answers ur question :P
+Pugsley Also interested
Bugger it, i'm going to get some grapes and try it myself. I will report back!
Pugsley sounds good!
My experiment was a failure. I have one of sodastream's newer models which does not keep pressure in the bottle. So it wont work that way. A small amount of dry ice put into a soda bottle with the grapes may work though.
Would putting this in a pressure cooker work effectively? I'm just thinking for sealing in the gases
+Xavier David Check out the conversation about this in the comments section of the original recipe! bit.ly/1VOo7vF
Chub and Tuck on point
You just mix up some awesomeness ;)
How long does the fruit stay fizz and how should I store it? Ps love ur channel!
+Sean Mcpherson Thanks! You can leave it wrapped, in the cooler, for up to 24 hours.
that's nerdtastic!
+bartelR Exactly what we were going for ;)
+ChefSteps i don't understand everything but i like it very much!
I see that you guys were playing around with lots of different fruits. What kind of fruits were you guys most successful with in terms of making the feeziest. Thanks.
So put them in a pressure cooker and there won't be any carbonation lost, until the cooker is opened up. Best option.
the only problem with this is the pressure cooker is designed to handle pressure up to a point. it is note designed to insulate. you risk damaging to pressure cooker or an explosion is it over pressurizes. dry ice will sublimate fast than the pressure build up if you're using it as intended, which can create a very dangerous situation.
+B Martin I was right about to try this in a pressure cooker, thank god I read your comment lol. Not sure if the pressure would get so high to explode, but it coudlve been loud or had some repercussion lol
+Tameem Z most of them do have a fail safe, but some of them don' t work. I always err on the side of caution, especially when got have the makings of a bomb
Can I use whip cream dispenser and use the co2 charger get the same result?
+Kai Yan Yes.
+Kai Yan Absolutely!
I think you guys could have closed the lid on a layer or two of the seran wrap (thus creating a nice seal) instead of wrapping the whole cooler.
The seran wrap could stretch out because of the gas pushing against it.
Plus not as well insulated.
+roosterchains right, so it would be better to close the lid on the wrap instead of wrapping the outside of it
Wrap the outside
+roosterchains suit yourself
how long did you leave it in the cooler?
+Brandon Fiore 12-14 hours!
I get mixed results trying this recipe. Would it help if I would use a larger amounts of dry ice? I can only get hold of small dry ice pellets, would that impact the results?
+Niels Lieman Hmm, the size of the dry ice shouldn't matter as long as you have the same weight (also make sure the dry ice is packed together tightly). Please feel free to email us at info@chefsteps.com with more info on the results you were getting and we can try to help further!
+ChefSteps Thanks for your reply, I will send you an email.
When I tried it. The fruit turned out slightly fizzy with a strong CO₂ taste. I think there was not enough pressure or I had too much fruit. Could this be done with a pressure cooker instead.
+Nouders Sounds like you need to keep the cooler colder, as carbon dioxide is more soluble in colder solutions. Pressure is not all that important as in a really cold solution, as close to freezing as possible without freezing, it is soluble enough to cause the desired effect even at standard pressure
+Nouders Not advisable with a pressure cooker since you might ruin the mechanism if too much pressure is developed.
Also sugar doesn't freeze, so sugary fruit just resists freezing
+Seanography Not true at all.
+Seanography actually, sugar does freeze. In the powdered form that's most common in households, the granulated kind, actually is frozen. it just freezes at a much lower temperature than we really think about. However, sugary fruits, do freeze quite readily. Now, having a concentration of sugar in water: i.e. fruit juice, does lower the freezing point temperature, but only by a couple degrees. It does not, however, resist freezing.
+B Martin Must better response than mine, I just wanted to be smug and say something like "If only sugar froze we could have delicious frozen sugary treats! Those would be great.. maybe we could call such an impossible invention...a... Popsicle!"
haha, you should have. I understand where you're coming from, but honestly, it's something a lot of people don't really think about. if I have knowledge to share to enlighten someone or correct something that is blatantly wrong, I like to share, just like i prefer others to do the same when I commit a blunder.
I have a small lunch cooler do I still have to 14 hours?
how long do fizzy fruit stay fizzy?
+mike they said about 20 mins
does it work with liquid nitrogen?
seconded
Nope; nitrogen won’t carbonate the fruit, it’ll just make it frozen.
where did coffee with Riley go? 😕
the guy with the mustache reminds me of Matthias
super geek! SuPER GEEK
I tried apple and grape, the grape works very well but apple doesn't work very well
Not enough liquid
Does this process also produce alcohol in the fruits?
No, alcohol is a bi product of the fermentation process
and all this while i thought its just soaking fruits in carbonated drinks -__-
i wanna eat that but im too lazy to make it
Wait is this why it hurts when soda gas comes back up my nose?!
more Chris Young!
Dude I heard chef steps has something to do with gabe ?
2 videos in one day but still no bagel or doughnut recipes... So sad
+Toby Russell pssssttt.....guess what we were filming last week: instagram.com/p/8gMg0BORxC/
+ChefSteps that is sooooooooooooooo awesome!
hah, nerds.
In all seriousness this is pretty fucking awesome tho
+Mellow Tortoise (trunks55) Glad you liked it!
ChefSteps I am genuinely amazed over the quality of the things you guys put out to be completely honest :)
By the way, got any tips for a sick fellow? My nose is super stuffed and i have a little fever these days, have you guys made any recipes for food to make when you are sick? (no idea what that would be but hey, everyone gets sick sometimes, might as well eat something that can get you back on your feet faster if that is possible)
+Mellow Tortoise (trunks55) Make some tea with muddled ginger, lemon, honey, and a little cayenne pepper. Don't be bashful with the ginger! Get better Mellow Tortoise!
ChefSteps i have been injecting ginger in liquid form for 2 days straight, fucking love ginger. Also found out that a ton of honey, bit of lemon, sugar and a tiny bit of salt is pretty good combined with red fruits tea. Makes like a sweet salty brew with a hint of lime
dont say bad words you might scare the little bois and grls
preety f-ing aswsome
I want to eat some of these I'm such a nnnnnnneeeeeeeeeeeeeeeeeerrrdd!! xD xD I liek Big Bang Theory, The Walking Dead, and I liek science and books. So nerdy lol xD
+W. deflect whoa nerd alert! haha cool man
Grants a grape sniper.
Whenever I see these Nerd Alerts, I harken back to this ska song from my youth.
Nerd Alert - The Aquabats (ua-cam.com/video/DJHn5tSZzoE/v-deo.html)
day 9 is that you?
Why not just use a pressure cooker instead of blowing a 1/4 of a roll of plastic wrap every time you want to do this?
Super dangerous... if you put too much dry ice could be catastrophic. Also the temperature could damage the pressure cooker.
Too late......It worked out OK :)
Ya, most pressure cookers have a safety release so work case scenario they just releases pressure anyways. But you know worst-worst case.
How did they taste?
Is it true that Gabe Newell invested in ChefSteps?
venturebeat.com/2014/12/19/valves-gabe-newell-invests-in-the-next-hot-thing-your-dinner-via-cooking-startup-chefsteps/
can't we just breath on it?
This guy looks like Hugh Mungus.
MORE NERD ALERT!!!
i ll no one play will use it, only for my ears
Greetings fellow nerd friends! Want to learn the science of carbonating fruit with dry ice? Right this way: chfstps.co/1JaEy1D
+ChefSteps Repost.
+ChefSteps Was really curious as to how this worked when you first posted that recipe. Great explanation by Chris. Looking forward to more Nerd Alert in the future. Still also hoping Chris can get Heston on an episode in the future! Would be really awesome!
NERDDDDDDD
the hipster has a punchme face
So every time you're going to explain something a bit more in-depth like you used to you're going to call it "nerdy", seriously? I miss the old ChefSteps more and more..