Chef Heston Blumenthal - Fizzy Blackcurrant Sorbet - ...

[RedWolf69]

Yes i always store a tank of dry ice under my kitchen sink. What would i have done without it...

[fuzzface100]

Does he polish his head?

[Muldoonz]

@fuzzface100 Probably not. I'm guessing he is using a nutmeg, serano ham and olive oil puré, pops it in a pressure boiler for 6 hours, which he then sivs in order to make an incredibly clear stock which he sponges on his head.

[StephenFiorentini]

Wonder why your putting vodka in? NO HESTON! Thats what you do! You do things that noone else would even think of, so I'm not suprised. However, this does look delicious.

[darkfury71]

to all the kids out there, there is no such thing as cold energy, only bad science! =)

[ric96100]

I like this chef but his equipment is just to elitest for the avrage man ,the times on the foods are just way out of get back form work ,and the price per person per meal is combined with the equpiment and ingreadnts more then a take away ,its not jamie or ramsey

[JossJossJoss1]

well thank god for dry ice. how else could we transfer cold energy? Why bother with all this 'cold fusion' rubbish when we can transfer all the cold energy we could ever need from dry ice?!

[PhsycedelicPhish]

Oh, I think I might try this at home, I have my Fructose and an Ice cream machine..

"Now add the dry ice"

...Never mind.

[chrisnicolaisen]

@PhsycedelicPhish: We went for it anyway, using the pre-frozen centre element of the icecream machine we simply used a whisk and a spatula until it had a slush consistency, put the whole lot back in the freezer for another hour then continued the process. For perfectionists like Heston Blumentahl the difference may be present, but our sorbet turned out as smooth and perfect as we've never tasted one before. This is also a point Heston makes himself: Just go for it and let yourself inspire!

[Moontess]

Uh sure... I'll just pull out some of the dry ice I have lying around to make this sorbet.

Nevertheless, it looks so yummy! ^_^

[AetherElemental]

I want to see Heston make sorbet with dark energy...

[dhridhri]

Even if I could get dry ice, how am I going to store it at -78C

[RedWolf69]

@dhridhri IN THE FRIDGE... Oh wait...

[hornetpalooza]

Bleh. What happens is that the energy (i.e heat) is transferred from the currant mix to the co2. There's no cold energy unless you count elemental damage in D&D. :)

[Borbuster]

"Cold energy" lol

[I0wn3ey0u]

@megoraxos, dry ice is only carbon dioxide in it's solid state, there's no chemical or other substance in it.

[Jornev]

I'm not sure why, but the music and look of this video for some reason reminds me of Mirror's Edge.

[wegotsoul1]

He's a talented man. I'm not sure, but i think i've seen him in a music video on Youtube. If it's not him je's got a double. type I wish it would rain 5150

[RubixCubeStar]

where the hell am I going to get dry ice from SERIOUSLY

[MusicalAndTall]

@RubixCubeStar Exactly! Cant get it here without some special licence.

[BLOOD2298]

@MusicalAndTall yep and im pretty sure its chemistrey he uses to aid him, and thats what i mwanting to take next year =)

[MusicalAndTall]

@BLOOD2298 Derrr lol. Ok, good! Chem is no walk in the park tho! Good luck son

[1madaboutguitar]

Hes too methodical for me. It drives me nuts

[H0tkebab]

Blumenthal is the Einstein of the kitchen.

[Peckwater4]

'cold energy'??? :P

[myvirginkitchen]

Love this guy, brilliant stuff

[Devin6gw]

is that all u get?

[rightATRIUMZ]

oh, dry eyes. way to put a spanner through the works there heston :/

[Megoraxos]

@rightATRIUMZ Dry-ice isn't too hard to get your hands on I'm sure.

[urbex2007]

Oh and where does the average person over dry ice from !

These sort of things are impossible to make at home.

[Denwoodanator]

Thats why he has a restaraunt so you can eat it there.

[Conelpueblo]

I managed to find it very easily, and it is VERY easy to make at home. I had the best results using a whisk instead of a mixer.

Try contacting a local welding firm, that's how I did it.

[pplrmean]

@urbex2007 you can buy it from places like smart and final. or ralphs. just ask to see if they have it

[landyl]

@urbex2007 Actually 1 out of 3 grocery stores in my town usually sell dry ice and second its to me twice as easy to make then fooling around with some as seen on tv ice maker or some shit you bought at walmart.

[Megoraxos]

@landyl What? Do they just sell like a bag of ice-cubes or something? Doesn't dry ice have like chemicals in it or some-sort. Hmmm

[castorel]

@urbex2007 dry ice is quite cheap, you'll be surprise!

[henkestenke]

Chef Blumenthal sure knows his quenells.

[mrjules2008]

dont like the use of fructose so much. doesnt it just add sweetness? y not sugar/ sweetner? as a diabetic its always alerted me when checking back of pack as does more to sugar levels (then sugar!). oh well love your work heston thanks

[p3rs0nan0ngrata]

Fructose is a natural fruit sugar.

When we eat fruit, we assume we are just getting the flavour of fruit, but we are actually getting all the flavours and tastes of the acids, sugars, aldehydes, etc within the fruit.

As a consequence, we associate fructose sweetness with fruit flavour. The implication here is that fructose, in the context of a fruity flavour, heightens that fruity flavour, due to association.

[ac3jc]

@mrjules2008 fructose gives more of a natural fruity sweetness than sucrose.

[Conelpueblo]

My cousin and I tried this yesterday, using strawberries instead of blackcurrant, it was BRILLIANT! Extremely easy as well, highly recommended.

[CT2507]

where did u get the dry ice from?

[Conelpueblo]

First we tried a local courier service, but they had run out... They then contacted a local welding firm, who stored a lot of it for cooling, eh, stuff. They were more than happy to help us by selling a few kilos of it :)