Our food experiences are not limited to just taste. Presentation, textures, and temperatures are just a few of the many elements that come into play when we eat. This idea was borrowed by Martin from Kymos who did the research and tested this process using the Gourmet Whip from iSi.
The first step is to wash and cut your grapes in half laterally. Place them in the whipper and charge it with two cartridges and then place it in the refrigerator overnight (or at least 6 hours).
Right before you are ready to serve, release all the gas from the whipper and unscrew the cap. Pour out the contents into a bowl and enjoy. Remember, they only last about 10 minutes so you have to do it right before service. They are extremelyfizzy to the point where they actually tickle your tongue. The flavor is unchanged though they seem to taste sweeter. The best fruits to use are ones with large exposed surfaces and lots of moisture.
FYI:
Cold water dissolves more CO2 than tempered water, that’s why we leave it in the fridge. Also, remember that it takes some time for the carbon dioxide to dissolve in water, therefore it’s better not to be in a hurry. A quick calculation of the pressures gives the following: Both gases have molecular weights of 44 g/mol, so 8 g of gas corresponds to 0.1818 moles or 4.1 L at 25 °C and 1 atm pressure. The volume of the chargers is 0.01 L which gives an initial pressure in the chargers of impressive 445 atm! With an approximate volume of 0.7 L this gives a pressure (in an empty whipper) of nearly 6 atm – the same as in a bottle of champagne.
You can purchase your very own at this link or at your local Williams Sonoma.
http://www.amazon.com/iSi-Gourmet-Whip-Quart-Polished-Stainless/dp/B00007JXQX
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