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Topic: carbonated fruit- a how to  (Read 970 times)
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McAuliflower
« on: May 05, 2005 03:46:52 PM »

I just posted this entry on my recipe blog, http://www.browniepointsblog.com/2005/05/01/carbonated-fruit/ that I thought others might have fun with... carbonating fruit with dry ice.

Carbonating fruit?  The carbonation takes effect once your fruit has thawed after being frozen in dry ice.  It adds a little tingly zip to each bite.

My site goes more into the figuring out process of carbonating stuff.
Here's a recipe how-to guide using bananas:

 Chocolate Carbonated Banana

    First ready your container of dry ice. (dry ice can be bought at most ice cream stores or University chemistry departments) The dry ice should be stored in a small cooler to slow its evaporation. I used a small styrofoam box with a lid rested on top.

   Handling dry ice is something to be approached with caution- it hurts! Use gloves to protect your skin if handling the ice itself. If you are deciding to get all crazy on your ice, go ahead and put on safety googles (ski goggles work too). Getting chips of dry ice in your eyes is yucky!

   Be aware that dry ice creates carbon dioxide gas as it ages. This means that pieces of dry ice in a sealed shut container are effectively creating the conditions for a non-flammable bomb. If the build up of gas is great enough- your container will explode or burp. Burping vs exploding depends on your container volume to gas ratio:

        * (tiny sealed container + big chunk of dry ice = explosion)

    Freaked out yet? If you are, go get a rubber balloon, toss a couple of chips of dry ice in it and tie off the balloon. This will give you a nice visual of what gas building forces you are dealing with. The off gassing of the dry ice will inflate your balloon for you. Cool!

    Never, say never, but there are chances of suffocation around dry ice. This would occur if you stuck your head down in your ice chest full of dry ice and decided to hang out and breath in the vapors for awhile. Remember the carbon dioxide that dry ice gives off? This pushes oxygen out of the way in your ice chest- thus creating an oxygen deficient pocket. So, only supervised contact around kids please.


    Now, on to the fruit...

    Remove the peel from half a banana, length-wise, leaving the remaining peel to act as a dish for the banana. Make slices across the banana fruit to help facilitate easier removal later. Place your half peeled banana on top of your dry ice and lid your container. Allow the banana to freeze completely (5-20 minutes), removing to a dish when solid. Thaw the banana before attempting to eat! You dont want to damage your tongue with your super-frozen banana. Besides the carbonation effect comes forth with thawed, not frozen fruit.

    Thawing your banana is a tricky step- if you let it thaw too much, you will get a dark brown peeled puddle of banana goo. I like to wait for it too just become unfrozen by watching the ends of the fruit, which will thaw first. Drizzle chocolate syrup across your fruit and enjoy!



« Last Edit: July 12, 2013 09:03:36 AM by jungrrl - Reason: edited to comply with Craftster guidelines » THIS ROCKS   Logged

save your fork- there's pie! http://www.browniepointsblog.com
moonshire
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« Reply #1 on: May 05, 2005 04:03:34 PM »

wow one of my friends in high school was telling me once how he did this with a pear.. he had trouble getting dry ice again though so i never got a chance to try one though.. im pretty sure ive seen dry ice at the supermarket where i live now though.. i think i may just have to try this..

awesome awesome recipe/idea
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McAuliflower
« Reply #2 on: May 05, 2005 05:05:03 PM »

...grapes work really welll and freeze quick!  They thaw nicer than the bananas too.
THIS ROCKS   Logged

save your fork- there's pie! http://www.browniepointsblog.com
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