Comments on: Carbonated fruit the iSi way http://blog.khymos.org/2007/04/09/carbonated-fruit-the-isi-way/ - dedicated to molecular gastronomy Thu, 18 Mar 2010 08:27:55 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Martin Lersch http://blog.khymos.org/2007/04/09/carbonated-fruit-the-isi-way/comment-page-1/#comment-191355 Martin Lersch Sun, 07 Mar 2010 20:45:11 +0000 http://blog.khymos.org/2007/04/09/carbonated-fruit-the-isi-way/#comment-191355 Stefan: the cheaper siphons are aluminum, the more expensive ones are stainless steel. It's true that fruit acids can change the color of the aluminum. If you're concerned with this, get the stainless steel version (thermo or gourmet). John: The cartridges are interchangeable when talking about size, but of course not with regards to function/chemistry. CO2 will always give carbonation and a lower pH which is not suiteable for whipping cream. NO2 on the other hand is more fat soluble, gives no carbonation and is well suited for whipping creams and foams. The reason I point out that the chargers are the same size is that according to iSi, the CO2 chargers are used with the siphons and the NO2 chargers with the whippers. If you want to make carbonated fruit you'll want to use the CO2 in a whipper. Stefan: the cheaper siphons are aluminum, the more expensive ones are stainless steel. It’s true that fruit acids can change the color of the aluminum. If you’re concerned with this, get the stainless steel version (thermo or gourmet).

John: The cartridges are interchangeable when talking about size, but of course not with regards to function/chemistry. CO2 will always give carbonation and a lower pH which is not suiteable for whipping cream. NO2 on the other hand is more fat soluble, gives no carbonation and is well suited for whipping creams and foams.

The reason I point out that the chargers are the same size is that according to iSi, the CO2 chargers are used with the siphons and the NO2 chargers with the whippers. If you want to make carbonated fruit you’ll want to use the CO2 in a whipper.

]]> By: Chef John http://blog.khymos.org/2007/04/09/carbonated-fruit-the-isi-way/comment-page-1/#comment-191310 Chef John Sun, 07 Mar 2010 13:38:24 +0000 http://blog.khymos.org/2007/04/09/carbonated-fruit-the-isi-way/#comment-191310 I just read an entry where it said that the Nitrous Oxide and CO2 were interchangeable. True they are the same shape. However unless things have changed since I first tried an experiment (ok it was a mistake) in the 90's I charged an Isi with cream with a bulb from a Soda Syphon. The Cream was whipped but it had a carbonation mouth feel. Very different to the whipped cream mouth feel of the normal Isi output. As I said things may have changed. Does anyone have an idea as to the actual pressure in an Isi (after discharging one or two capsules) and related to that any idea as to the pressure in a Soda Syphon? I just read an entry where it said that the Nitrous Oxide and CO2 were interchangeable.
True they are the same shape.
However unless things have changed since I first tried an experiment (ok it was a mistake) in the 90’s I charged an Isi with cream with a bulb from a Soda Syphon.
The Cream was whipped but it had a carbonation mouth feel. Very different to the whipped cream mouth feel of the normal Isi output.

As I said things may have changed.

Does anyone have an idea as to the actual pressure in an Isi (after discharging one or two capsules) and related to that any idea as to the pressure in a Soda Syphon?

]]> By: Stefan Rietdijk http://blog.khymos.org/2007/04/09/carbonated-fruit-the-isi-way/comment-page-1/#comment-190940 Stefan Rietdijk Fri, 05 Mar 2010 11:00:57 +0000 http://blog.khymos.org/2007/04/09/carbonated-fruit-the-isi-way/#comment-190940 @ Martin and other readers, Dear all, I'm until recently in the possession of a Isi Gourmet Whip 0.5 liter and I'm experimenting with this model a lot. And I would love to experiment with the fruits inside the syphon. But I spoke with ISI today, and they told me that it isn't wise to do it since the syphon would turn black in the inside due to the reaction of the metal with the CO2 charger. Does anyone have experience with this? And does this affect further use of the Isi syphon? I hope to hear soon from you since I would love to try it out? Thanks @ Martin and other readers,

Dear all,

I’m until recently in the possession of a Isi Gourmet Whip 0.5 liter and I’m experimenting with this model a lot. And I would love to experiment with the fruits inside the syphon. But I spoke with ISI today, and they told me that it isn’t wise to do it since the syphon would turn black in the inside due to the reaction of the metal with the CO2 charger.

Does anyone have experience with this? And does this affect further use of the Isi syphon? I hope to hear soon from you since I would love to try it out?

Thanks

]]> By: Chris http://blog.khymos.org/2007/04/09/carbonated-fruit-the-isi-way/comment-page-1/#comment-111157 Chris Mon, 24 Nov 2008 23:55:44 +0000 http://blog.khymos.org/2007/04/09/carbonated-fruit-the-isi-way/#comment-111157 This technique works great with cherry tomatoes as well. This technique works great with cherry tomatoes as well.

]]> By: Foodie17 http://blog.khymos.org/2007/04/09/carbonated-fruit-the-isi-way/comment-page-1/#comment-110836 Foodie17 Sun, 28 Sep 2008 11:58:41 +0000 http://blog.khymos.org/2007/04/09/carbonated-fruit-the-isi-way/#comment-110836 I just bought a Profi whipper and I was wondering if you can put hot liquids in it. Would it crack or would it not hold the heat like the thermo and the gourmet? Thanks I just bought a Profi whipper and I was wondering if you can put hot liquids in it. Would it crack or would it not hold the heat like the thermo and the gourmet? Thanks

]]> By: TeacherSarah http://blog.khymos.org/2007/04/09/carbonated-fruit-the-isi-way/comment-page-1/#comment-110821 TeacherSarah Fri, 26 Sep 2008 14:31:19 +0000 http://blog.khymos.org/2007/04/09/carbonated-fruit-the-isi-way/#comment-110821 Can i just say how much i have loved reading your blog! I teach high school juniors and seniors Culinary Arts in VA. We have been following your blog and doing some of the molecular gastronomy experiments. Carbonated Fruit is our next fun experiment. Thanks for bringing molecular gastronomy down to a level that we can all enjoy and understand! Can i just say how much i have loved reading your blog! I teach high school juniors and seniors Culinary Arts in VA. We have been following your blog and doing some of the molecular gastronomy experiments. Carbonated Fruit is our next fun experiment. Thanks for bringing molecular gastronomy down to a level that we can all enjoy and understand!

]]> By: Martin Lersch http://blog.khymos.org/2007/04/09/carbonated-fruit-the-isi-way/comment-page-1/#comment-110758 Martin Lersch Sat, 20 Sep 2008 10:24:30 +0000 http://blog.khymos.org/2007/04/09/carbonated-fruit-the-isi-way/#comment-110758 dmdjd: N2O and CO2 chargers are exactly the same size and they hold the same pressure. You can use them interchangeably with any whipper or soda siphon from iSi. You can use the CO2 chargers to make carbonated fruit with a whipper, and you can use N2O chargers to make a different kind of sparkling water in a soda siphon (or a whipper if you don't have a siphon). Be aware though that CO2 and N2O are quite different chemically speaking. CO2 is more water soluble, and also reacts with water to give carbonic acid which lovers the pH - that's why it is not used for whipped cream. dmdjd: N2O and CO2 chargers are exactly the same size and they hold the same pressure. You can use them interchangeably with any whipper or soda siphon from iSi.

You can use the CO2 chargers to make carbonated fruit with a whipper, and you can use N2O chargers to make a different kind of sparkling water in a soda siphon (or a whipper if you don’t have a siphon).

Be aware though that CO2 and N2O are quite different chemically speaking. CO2 is more water soluble, and also reacts with water to give carbonic acid which lovers the pH – that’s why it is not used for whipped cream.

]]> By: dmdjd http://blog.khymos.org/2007/04/09/carbonated-fruit-the-isi-way/comment-page-1/#comment-110756 dmdjd Fri, 19 Sep 2008 21:08:53 +0000 http://blog.khymos.org/2007/04/09/carbonated-fruit-the-isi-way/#comment-110756 Question for you all... have you all been using iSi Gourmet Whip with CO2 Chargers? Everything I have been reading is that this model should only be used with N2O chargers. This article suggests it should be possible to use it with CO2. Can anyone confirm that it does indeed work? Or are you all using soda siphons instead of cream siphons? If you have been using the Gourmet Whip with CO2, does this only work for this application or is it also possible to make other carbonated applications that are expelled from the siphon? Hope this all makes sense and that someone can give me some advice. Much appreciated. Question for you all… have you all been using iSi Gourmet Whip with CO2 Chargers? Everything I have been reading is that this model should only be used with N2O chargers. This article suggests it should be possible to use it with CO2. Can anyone confirm that it does indeed work? Or are you all using soda siphons instead of cream siphons? If you have been using the Gourmet Whip with CO2, does this only work for this application or is it also possible to make other carbonated applications that are expelled from the siphon? Hope this all makes sense and that someone can give me some advice. Much appreciated.

]]> By: audi http://blog.khymos.org/2007/04/09/carbonated-fruit-the-isi-way/comment-page-1/#comment-110733 audi Sat, 13 Sep 2008 17:03:58 +0000 http://blog.khymos.org/2007/04/09/carbonated-fruit-the-isi-way/#comment-110733 hi martin, really interesting to read ur piece of writing, do you have any idea how to prolonged the fizz in the fruit so maybe can be put in restaurant menu..thanks hi martin, really interesting to read ur piece of writing, do you have any idea how to prolonged the fizz in the fruit so maybe can be put in restaurant menu..thanks

]]> By: Martin Lersch http://blog.khymos.org/2007/04/09/carbonated-fruit-the-isi-way/comment-page-1/#comment-110666 Martin Lersch Mon, 25 Aug 2008 21:30:02 +0000 http://blog.khymos.org/2007/04/09/carbonated-fruit-the-isi-way/#comment-110666 Quoting from the CE&N <a href="http://cenblog.org/2008/08/20/gin-and-juice-with-harold-mcgee/#more-542" rel="nofollow">blog</a>: <blockquote>Arnold also served up water that had been gassed with nitrous oxide, which gave it a smoother, sweeter, creamier taste. A blend of 70% carbon dioxide and 30% nitrous oxide makes the tastiest sparkling water, according to the chef.</blockquote> Quoting from the CE&N blog:

Arnold also served up water that had been gassed with nitrous oxide, which gave it a smoother, sweeter, creamier taste. A blend of 70% carbon dioxide and 30% nitrous oxide makes the tastiest sparkling water, according to the chef.

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