ChefSteps Tips & Tricks: Fizzy Fruit
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- เผยแพร่เมื่อ 20 ส.ค. 2024
- Best party trick ever: Carbonate fruit-any fruit-with dry ice. It's so easy to make amazing fizzy fruit! Learn more at chfstps.co/1JaEy1D
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1:41 the cooler is really happy :)
Eduardo Farias Good Eye
+Eduardo Farias Haha XD
I dont know man, it looks like he's about to have a bit of a GAS problem... eh? eh? *buh-dum-tss* :-P
Hahaha you were High.
I just want you guys to know I made some fizzy fruit for a labor day bbq yesterday and it was a crazy hit. The kids and adults all loved it. Super easy and a huge success.
+William Kapes Love hearing this! Awesome!
Ok I tried it twice first time I "choked " the dry ice aka covered it too much and not much came in contact with the fruit. Second time it totally worked! I was scared it didn't cuz the fruit was dry it didn't look wet and bubbly like in the video. But it def worked. It's so fuçking weird like you're eating soda. Mangos were def the best. And oranges after that
We've had a couple questions about making fizzy fruit in a pressure cooker. It would probably work out in a pressure cooker, but you would have to be very careful to not put to much dry ice into the pot. It would be easy to overpressurize the vessel and cause the safety vent to pop. We like to use the cooler because it's less likely to break in an expensive or dangerous way from too much pressure.
ChefSteps
I was going to ask if you were concerned about the possibility of the cooler exploding.
ChefSteps The pressure cooker should be safer; it is a PRESSURE cooker!
+alejosky It's also an expensive piece of machinery that can easily break from too much unintended pressure. But sure I'll listen to your UNINFORMED opinion.
NeoAkira101 1) It's not a machine, just a tool. 2) If it breaks easily, then you got a cheap one. 3) They normally have a safety rubber nipple-thingy or a valve that pops out when overpressured, so it won't just explode.
I took a look at my pressure cooker and its gauge shows CAUTION above 20 psi, so...
+Zack “Tammy” Johnson qq.
We discovered this by accident over the summer when we put some grapes in a cooler with dry ice on a vacation. Mind blown and so good!
Best party trick ever: Carbonate fruit-any fruit-with dry ice. It's so easy to make amazing fizzy fruit! Learn more at chfstps.co/1JaEy1D
where can I get dry ice
MIMI HSU
If you have an Airgas location near you, or just google Airgas. Some grocery stores will sell blocks of it.
have you tried this with any vegetables?
have you tried this with any vegetables?
have you tried this with any vegetables?
how long do you sous vide the fruit beforehand
14 hours at 25 °C.
You can just put the saran wrap over the opening several times and then firmly place the lid above - you don't need to wrap the whole cooler!
You're forgetting the drainage plug at the bottom of most coolers and the cO2 will escape out of there
Says the chef….
Greetings fellow nerd friends! Want to learn the science of carbonating fruit with dry ice? Right this way: th-cam.com/video/uaaGTsq8oSM/w-d-xo.html
If you want to watch some smaller video bites, come hang out with us on Vine! vine.co/ChefSteps
Just tried this and Watermelon, Strawberries, Grapes, and Blackberries came out great, oranges and tangelos tasted a bit bitter and blueberries didnt have much fizz at all, also the strawberries were really sensitive to being frozen so make sure to keep those away from the dry ice but the ones that did get carbonated were awesome, outside of that, these were really good, thanks Chefsteps!
Subscribe to our channel for more tips, tricks, and recipe ideas! chfstps.co/1GrexGm
My boyfriend and I just tried this, it's pretty amazing, and we're probably gonna do this all the time now.
Thank you so much for this video, we just tried this out; my mom and dad had the biggest smiles. Love you guys.
+VathrisTube Great to hear!
Thanks ChefSteps for all the cooking tips.
Now that I have an apartment of my own I have been really experimenting.
Love the salmon curing method and soon I shall try this carbonated fruits out.
If you have a sodastream or similar device, you can do this pretty quickly and easily. just stick the fruit (of proper size) into the bottle and pressurize/carbonize. the problem though is that you'll have to leave it under pressure for a bit, and I don't know if that's any good for the machine. wanna give it a go, chefsteps?
I've been reading your comments about how long the carbonation effect lasts, and so from that knowledge; I have only one question: If I keep the fruit in the cooler, but It's already fizzed; will it stay fizzed forever? (not including the fact that eventually the dry ice runs out.)
I work at a dry ice plant and never thought to do this...definitely trying this.
The close up of the fruits is beautiful. I can see the little bubbles.
One of my favorite channels! Looks like you guys enjoy what you do and the company of your colleagues. Best combo!
+angelajudetv Thank you Angela!
cool idea
+How To Make Sushi Thank you!
Yessss new ChefSteps video = great day
So, I found out an unwanted side-effect. This makes you fart a lot in the end. I'm guessing it's because of all the gas that you are consuming? Maybe it won't be an issue if you eat in moderation but if you eat a large quantity, be ready to fart non-stop lol
Wow, I have never seen this before.. really cool! I am going to have to try this.
Love it. I infused grapes with fizzy carbonation inside whipcream charger cans. This looks much better. Because you can use whole fruit and no need to take grapes off the vine. Differently going to try.
I don't see the need wrap the cooler all around like that. It works obviously. Just seems wasteful. I would think a few layers of blue painters tape around the top might work. Or good ol duck tape.
+Losvatoslocos yeah but then youre gonna have to scrach the tape off, and after a few times all that gles gonna leave your cooler ll sticky
James Adams Painters tape doesn't leave heavy residue after. It's specifically made that why so it comes off clean. The small amount that might build up would be easy to wipe off with soap/ water, or alcohol.
That laugh at 0:14 tho, HILARIOUS!
I'm a home Brewer and have kegs a plenty. I think I'll try this with kegs and co2 at like 30psi for a few hours.
So I made fizzy grapes, they turned out great! Only thing is, is that I did not plan the time they would be ready, so when the 12-14 hours was up, it was 6 am. But a great breakfast:)
I am working on a chart of fizziness. A graph to show Time vs. fizzy - 1 minute from cooler compared to an hour or even 8 hours. I made this last night for the office today and the time from house to work which was 20 minutes the fizziness was significantly different. right now at 3:30 I am just eating a bowl of fruit as the fizziness is practically gone. The carbonation did seem to preserve the fruit. I am going to do this again and I hope to have that crazy fizzy look like at 2:17 or 2:24 or the surprise factor like at the beginning of the video.
+Jordan Houle Fun experiment, Jordan! Keep us posted on your final results!
how do you think of tricks like these?! It's so creative!!
As a homebrewer, with a kegging system, I'm gonna jam a keg full of grapes and stick it on the gas! Sweet!!!!
Another chefsteps video, another great day.
Love that you guys play at the end! Great video!
I'm definitely trying the last part at home. Actually one can determine the mass of the CO2 required for the correct carbonation of the liquid (didn't actually do it yet). Chip off bits of CO2 from the block and measure the required amount with a scale. One probably needs to shake with the liquid to ensure dissolution.
Ill have to figure out where to get Dry Ice in NYC. I so want to try this!
Hello, EAST COAST! This is your friendly hello from the WEST COAST!
Walmart and fancy grocery stores. Some shipping places
You can do it with a sodastream as well, just pressurize the bottle with only fruit in it.
i didnt know this was a thing!! i remember accidentally doing this while camping and had fizzy cherries haha its pretty good
Best Robert Di Nero impression (laugh) ever! 0:14
(great channel too!)
+Ducati Kozak cdn.styleforum.net/1/1e/1e94947a_Robert-De-Niro.jpeg
discovered this on a camping trip a couple years ago. carbonated apples were a great surprise
this is great! I've seen something like this before. that dry ice bomb at the end was great, reminds me of mre bombs
That was so awesome! Definitely gonna try making this at uni!
This is awesome! How long will the fizzyness of the fruit last? If I put it out at a party, does it need to be consumed within the hour... or can it last a day in the fridge...?
+Sylvia Eskoy Mostly it depends on how carbonated they become and how long they stay cold. As the fruit warms up, the CO2 comes out of solution. If you keep the fruit deeply chilled, they will stay fizzy for longer. chfstps.co/1JaEy1D
wow.. that's very inspiring. you guys are food genius. I love this channel!!
use an iSi whip canister and charge it with carbon dioxide, but your fruits have to be ice cold for it to work :)
I will have to make this for our 4th of July party! This will be great on a hot hot day.
Why not just drop the fruit and dry ice inside a pressure cooker? It would have a tight seal and would automatically control and release any extra pressure as it builds up.
I realize that if your cooler lid leaks at all, then the plastic wrap is futile. The pressure in the cooler is still 1 atm plus a small fraction, depending on the size of the leak. The film cannot hold much pressure. The sublimation of the CO2 will cause it to displace all air in the cooler, pushing air out through leaks, and eventually occupy 100% of the space in there at 1 atm.
This so looks so awesome I have to try it! I do have a few questions for you please? 1) It went so fast but did you just put the blueberries inside still INSIDE their little container, strawberries too? They don't have to be layered out of the box? 2) Can I handle dry ice with my bare hands? I've never used the stuff before but that's what I always heard. 3) If I have less fruit than what you had do I shorten the time their inside the cooler or does that matter? And lastly, 4) Is there any fruit you can't do this with, like a banana maybe? Thank you and I hope you'll answer me soon. My kids are ready for this and I bet it helps others on here also! :)
You guys are mad scientists!
Nice to see another method of doing this! I have seen applied science do this awhile back. Cheers
You guys have now created a monster. I've got the big foodservice plastic wrap coming and I know where to get dry ice so here I go.
you guys are awesome :) love your work. always inspiring
+chentiangemalc Thank you!
I absolutely have to try this
I really want to try this!
we accidentally did this once and I loved it. Do not handle dry ice with bare hands.
How have I never seen this chefsteps video I thought I binged everything
How did you guys even discover this? This is so dope! Gotta try that at the next party I throw :D
Love fizzy strawberry lots. love fizzy fruit
This is the coolest thing I've ever seen in my life.
I wait to see a new chefstep video everyday :)
this is amazing! thank you
This looks like something we should be doing at our next Science of Brewing or 7 Days of STEM event.
!!!!...Saving this! Need me some dry ice!
this chef reminds me of julian smith so much its incredible
HAHAHAHAHAHAA omg Grant's reaction and sound effects are priceless.
very clever
I've tried twice now and I haven't gotten it to work :( I tried making a really strong seal on the top the second time around. I also put a lot of weight on the top of the cooler to keep the lid push down. The second time I tried it for 15 hours. Is that too long? When I opened the cooler all the dry ice was dissolved.
Maybe try more ice, or your cooler could have a leak
Did this twice, both times in the fridge. Both attempts were fizzy, but never once to the level in the video. It didn't bubble when we cut the grapes in half, none exploded like the ones in the video. So my question is, what is the biggest determining factor to all those that were successful at creating that amount of carbonation?
I think you need to leave this in room temp. And seal it. The room temp is so the dry ice can warm up into a gas state and enter the fruits. Sealing it is so the gas doesn't escape and tries to cram itself even more into the fruit. For more... Check their second video on this.
Amazing - can’t wait to try
You guys are so much fun
How long stays fruit fizzy and for how long van you keep it?
Wow... that is amazing!!!
That's so cool! I'm def gonna try this!
This look so much better than working at my restaurant...
Awesome! How long does the carbonation last?
+ChefSteps Once you open the cooler and remove the fruit, you'll generally have 20 to 30 minutes for optimum fizz. They can be prepared 24 hours in advance if you store them with a big hunk of dry ice to keep the pressure up, and keep the fruit super cold. chfstps.co/1JaEy1D
ChefSteps Could you also use a soda stream to do this? (Homemade soda kit that just shoves CO2 into a bottle)
***** but how do you do that to fruits though?
***** Use grapes and such that will go in and out easily
i have to try this!
Coolest trick ever!
I plan to make this tomorrow, for a party on Saturday. But it will be in there longer than 14 hours... almost closer to 18, maybe even 20-22... will the fruit be fizzy as long as I don't open the cooler? Is there a "too long" option with this?
Grant, you're my hero!
This is a beautiful video! Very well done
+Grant Fuellenbach Thanks Grant!
+ChefSteps Of course! Hey random question, where do you guys get your equipment from? Full disclosure, I work for a company that distributes food service equipment similar to how Amazon works. Love the videos and would love to talk to you guys.
Thanks for this awesome crazy tips!
+thewthew1987 You are welcome! Here is the playlist for you: th-cam.com/play/PLny_wEI6iwNeQfJ33oCsc27dKkdhvXR49.html
Also, does this work with all fruits, stone fruits included? Is there some sort of fruit list somewhere?
Omg love your science cooking 😆😆😆😆
+lazycat1611 Here are some more for you! th-cam.com/play/PLny_wEI6iwNfuYtx9yEzIYxkChn2KkrXx.html
It doesn't matter if you put the sliced fruits into a bowl that goes into the cooler right? I'm wondering what happens to sliced rock melons. :D
If I did this as a school project the day prior. How long would the fruit stay carbonated? Would the fruit stay carbonated for 24 hours if unopened?
love this channel!
+ArcticPenguin G (HeroPenguin) Thank you! Help spread the word. :)
A easy Way to Do this is when you put the fruits berrys etc. in a isi whip and charge it with soda plugs
+Mr. Mark That works great as well!
Awesome videos as always. how long will the fruit stay "fizzy"? Pretty please do a liege waffle video.
+Aaron Sanchez Mostly it depends on how carbonated they become and how long they stay cold. As the fruit warms up, the CO2 comes out of solution. If you keep the fruit deeply chilled, they will stay fizzy for longer.
This is amazing!
Great channel!
+ByFrenchCook Thank you!
you had this recipe in chefsteps before didn't you? (you didn't do closeup on the end result before though)
Can you do this when first infusing the fruits with alcohol like vodka? Now that would be a party trick
I am so doing this for my next party.
So cool ChefSteps ! How about a Peking duck video? It's a favourite of mine but I've never mustered up the courage to make it myself because of all the steps/time it takes to do it authentically. I'd love to see your take on it!
...I have to do this.
Cook smarter but the last part ain't too smart 😂😂😂 loving this
All of the amazing fruit in this video was done using the isi whip, stuff out of the cooler isn't going to be this fizzy, they just made it seem that way for video. The cooler method isn't nearly as exciting as they make it seem, its way better out of the isi whip. If you use the cooler method prepare for disappointment and look at the editing of this video to see why!
Not correct sir, but Isi does work great as well! No camera trickery here. The importance of wrapping the cooler cannot be underestimated, it really does create the dramatic effect you see on film. :)
+ChefSteps The stuff in this video came out of a cooler? You must be a wizard to put in seedless red grapes, green grapes, blue berries, watermelon, and oranges. *Wait 12-14 hours* Then at 2:19 pull out Black grapes, black berries, and cut strawberries. Amazing! Has anyone else tried the cooler method and got fruit "gushing" with fizz? I doubt it.
Oh, I see! We had two coolers man! One overnight, one for demonstrating the method. We plan our shoots to be as efficient as possible, so I see were the confusions is. So ya, about that "No camera trickery" statement. haha ;)
+ChefSteps Ok. Seems like everyone is having trouble with the seal, but I think its misleading method. I have tried the cooler method 3 times and the isi whip twice. The cooler method cannot reproduce the effects shown in the video, it seems like a lot of people in the comments are having the same disconnect. The chemical process of carbonation requires high pressure I just don't think plastic wrap and a cooler and sustain this requirement for 12 hours. No one seems to be getting good results in the comments either :/ Be real, the bowl of actively and visually bubbling fruit didn't come from a cooler, it was poured out of the isi whip. People are going to waste a lot of time trying the cooler method hoping to get isi whip results.
+Jack Mason use air tight cooler box
if it doesnt come out like that that means your icebox is not air tight
wraping is just helping
but it has to be certain pressure to let the CO2 injected to your fruits
Perfect chaser for vodka
Grant's so wild, such a fun presenter.
I get the feeling that a cooler with a locking lid would make this much easier, just make a really thick sheet of cellophane and squish it between the opening and the lid and lock it down like an O-ring. Plus, it'd be reusable. Or you could use silicone to make an actual O-ring on it. I may have to try that.
+Robert Coffey I probably wouldn't try that man. You're right in that it would be easier and more efficient, but the 'loose' nature of the method ChefSteps is using is on purpose so that the evaporating dry ice can vent out slowly (or at least just blow a whole in the wrap and not in the esky). If form too much of a seal then you're effectively making a pressurised bomb :P
Shahid Hasan Sure, if you load it up with an abundance of dry ice. It also depends on how willing you are to take risks. I'd be more than happy to take the risk of the cooler harmlessly popping its gasket on my porch if it meant fizzy fruit in half the time.
Let me know how you go! I don't really want to take the risk in the small place I have but if you notice no big pops or anything then I just might try it!