When I think of 4th of July, I often think of food and fireworks, but never together. However this year, I may have to change my line of thinking. The California Strawberry Commission has just released a new concept for deliciously cool carbonated strawberries that will fizz and pop in your mouth. I personally can't wait to try them, but will have to find a place that sells dry ice first. That's right, this recipe is part home-ec class, part science class. You could even say that it's a little journey into molecular gastronomy. To see how you can make your own carbonated strawberries, read more
Thanks to Cybele at Candyblog for the tip!
- Place dry ice in a large metal bowl.
- Cover dry ice with a barrier – a piece of stryofoam, plastic or other material - to keep strawberries separated from the dry ice. Make sure to leave some space between the barrier and the edges of the bowl.
- Place strawberries on a plate and set on the barrier.
- Slowly pour water into the space between the barrier and the bowl so that it contacts the dry ice. The dry ice will then begin to create a “fog” around the berries. You don’t want to pour too much water in all at once – add as needed once the “fog” starts to dissipate.
- Strawberries will be carbonated in 20 to 30 minutes.
Remember! Dry ice can be very dangerous. When working with dry ice, be sure to work in a well-ventilated area and always wear gloves or use tongs. Touching it with your bare hands can damage your skin. Also, do not store dry ice in an air-tight container - save the explosions for the fireworks!