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Spherification

carlo.caneva

Unfortunately I will not be able to attend the talk, here in Europe will be late night and I have to work tomorrow morning.

I've just one question about spherification, which are the advantages of direct spherification over reverse spherification? Reverse spherification seems the best choice for me. Thanks a lot

(I've tried to do some of your gel recipes, beet, orange, great recipes, thanks)

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tshewman

Reverse is easier and generally more predictable but not for every recipe. I would recommend starting there and then working into direct. I didn't. My first attempt at spherification was direct with tomato water and injected it with basil oil. I did ok, but set the bar a bit high and set things aside until I learned a bit more. :-)

Afonso_Tito_de_Morais_164825

Direct spherification continues to set after it's outta the bath, reverse can be made and stored I think.

carlo.caneva

thanks a lot for the answers, I did some mango spheres with reverse spherification and I've got good results.

Since I can not prepare in advance the spheres with direct spherification, I do not understand its advantages, reverse spherification seems easier.

swatapijt

Hello

I have a lot of questions, but i ll start with this:

Is there a disadvantage to cook sous vide in a steamer rather then in a waterbath?

Is it true that due to maillard reaction, the flavor of the caramelization keeps penetrating the meat more during cooking sous vide proces?

And then some misunderstandings i want to set straight because they have been prentended by most of my coworkers during all these years, true or false:

Adding oil to butter during baking process does it stop it the butter to get burnt?

Adding oil to boiling water does help prevent pasta to stick together.

Adding salt to water makes the water more alkaline which results in decomposing the starch faster.

Keeping your vegetables green doesn't only get influenced by the ice water to stop cooking process but also by the ph- level of the cooking liquid ?

Afonso_Tito_de_Morais_164825

I have the same question. What's direct spherification for, really? I don't get it to be honest.

Afonso_Tito_de_Morais_164825

Here's a few I can answer:

Waterbath is way better because it provides better contact of temperature with the food's surface, steamer will take longer and may not be 100% even. (water contact vs air flow)

The flavors from the Maillard reactions, when pre-seared, will be enhanced when cooking SV.

Oil in pasta water doesn't do anything because it floats to the top and does nothing to prevent sticking in the actual pasta (which is below the oil and never in contact with it)

Oil doesn't necessarily stop butter from burning but it may retard the process. (Not sure about this one)

swatapijt

Great!

swatapijt

What's the best liquid to store the spheres? A thin liquid like water(does it have to be neutral pH) or thick like oil?

Nicholas_Gavin_68199

This is how I view it, reverse spheres will pop in your mouth under the slightest pressure, like an egg yolk. This allows the flavors to move across your palate. Direct spheres at best create a pudding texture texture in your mouth, but it can be difficult to get the texture just right so they aren't just firm balls rolling around your mouth!

carlo.caneva

maybe I can help for the pasta question

you should never, never add oil to the boiling water, at least if you want to cook pasta in the italian way

To prevent it from sticking together you can just mix it a little bit while it's cooking