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Carbonating salsa would give the spicy condiment that extra acid
"zing". Pour carbonated salsa on tacos etc. For a "sizzling"
sensation and "bubbling" appearance, as well as a pleasant "sssss"
noise. Storage in airtight jars could prevent the salsa from going
flat. I, for one, don't find the
idea of having carbonated salsa on
my tacos to be unpleasant at all.
ahem
carbonated_20ketchup
<waves> @ Egbert [po, Aug 06 2009]
[link]
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Ooh, gross. I've seen salsa beginning to ferment - carbonation does not add anything good. |
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Mix crushed dry ice into ordinary salsa. Allow the solid CO2 to sublimate completely, and any salsa still frozen to thaw. You'll be left with fizzy salsa and wisps of mist. And I agree with normzone on the inedibility of it. |
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"....end up covering every nearby kitchen surface with salsa...." |
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(But would salsa carbonate well? Tabasco might. Now THERE's a ZING!) |
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Just FYI for anyone: tomato paste, juice ... well, anything tomato, probably, has a weird affinity to holding gases. I'm talking "air" here, but I imagine CO2 would be the same. In my case, I make homemade tomato brandy, and it took a while before I found a blending process which didn't add any residual gases. Once a gas is in a tomato-based product, it Doesn't want to leave. There is no 'fizz', it's just pinker, and ... yucky. I don't know if this is helpful, but just FYI. |
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BTW: I agree that this sounds almost inedible. Have you tried it yet, [DrWorm]? |
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I haven't tried it yet, and probably won't, considering that I'm
perfectly content with using normal salsa. Still, I don't see
how this would be disagreeable; carbonation doesn't
significantly change a liquid's flavor. |
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//tomato brandy//
really! now all you need to do is gene-splice willow bark in there somewhere for a decent hangover cure. |
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ewww, salsa tastes sort of carbonated when it has gone sour! no [-] thank you. |
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Salsa: (noun) dressing, relish, sauce, gravy. |
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So what does that make Tabasco? |
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Tabasco: trademark of the McIlhenny Company of Avery Island, Louisiana. |
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Lower the pH. Sour just means it's under 7.0. I'm not sure that "sour" has any intrinsic value other than that ... or does it? |
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(Just yanking your chains ... or am I?) |
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// So what does that make Tabasco? // |
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Bleurgh!
Tabasco sauce is made from chillies, vinegar & salt whereas the main ingredients of Salsa are Cuban music & dance. |
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Amos and Egbert together in the same comment
section. Wow. I'm overwhelmed with astonishment.
(and joy). |
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As for the idea...carbonating things is chancy for an
idea. Neutral. |
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Can we carbonate solids? Carbonated ham would be nice. |
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//carbonating things is chancy for an idea. Neutral// |
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[blissmiss] I had to stay neutral as well, keeping several cases of carbonated gravy in the hb store room. But that was expressly for spraying on people. Nobody ever tastes it. |
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