Tag Archives: Chemistry

Popping Grapes

20140110-085003.jpgMy wonderful husband got me an isi gourmet whip for Christmas and I decided it was time to play.  I had co2 cartridges and grapes so I made carbonated grapes as my second experiment (I made whipped cream the day after Christmas but I can’t post those pictures). The secret to carbonated is…owning an isi whipping syphon. That and cold.  Cold allows Co2 to get into food on a molecular level.  No cold, no fizz.  You need to chill both the whip and the grapes completely.   Then you need to put in 2 Co2 cartridges being sure to hold down the handle to expel gas after the 1st cartridge but not the second.  20140110-084914.jpgThis gets rid of the air at the top of the canister so that it is completely filled with Co2.  The  Co2 must now make it’s way into the fruit so you refrigerate the whole thing on it’s side.  Grapes take 8-10 hours to carbonate and last about 10 minutes so serve immediately.  Once we expelled the gas and pulled them from the canister they were sizzling and whistling with co2. They taste almost like fermented grapes. We paired them with some Pt. Reyes blue cheese, but we immediately thought…sangria!

 

 

 

 

 

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Blame it on the Wine!

Last night I had my first big flop in molecular gastronomy. I wanted to make mozzarella spheres but I had a couple of problems. #1 we had gone out to dinner with the kids and had some wine, got my daughter to bed late and got started around 9PM after some wine and cocktails. #2 my scale died. Note to self – never ever attempt molecular gastronomy without a scale. I know it might seem intuitive that just winging it isn’t something you should do with anything starting with the word molecular but I really really wanted to do it and thought it would be a good experiment. Today my husband gave me a crash course in our sous vide supreme and we prepared a sous vide of octopus. I will post about that later. In the mean time I’ve got a little sodium algenate mess to clean up and a fridge full of liquid mozzarella.

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