For our Kitchen Chemistry presentation we decided to focus on carbonation. We chose specifically to work with fruits and ice cream. Our first idea was drawn from a cookbook called Molecular Gastronomy at Home; it had a recipe for making carbonated grapes. We built off of this and attempted to carbonate grapes, strawberries, and clementines. We carbonated the grapes with an iSi Whipper and carbon dioxide cartridges. We also ended up using this method to carbonate the strawberries. The other method we used was putting clementines and strawberries in a sealed plastic container with dry ice. This worked out for the strawberries, but the clementines weren't carbonated. Along the with grapes and strawberries, we made carbonated ice cream with dry ice. For that recipe we used 1 cup of whole milk, 2 cups of heavy cream, 2/3 cup of sugar, and a teaspoon of vanilla extract. We put all of our ingredients in a stirring bowl and slowly added pellets of dry ice and stirred. It was important to slowly add the dry ice so it could carbonate the ice cream before it actually froze it. We served a scoop of ice cream in dixie cups with a couple of the carbonated strawberries on top, finished with lime zest mixed with sugar. The fizzy grapes were served before we made the ice cream. Throughout the presentation, we explained sublimation and how the iSi Whipper carbonated the fruit. Overall the kids enjoyed it, and we had the opportunity to learn about the science behind carbonation.
-Jack and Qays
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