Go to the Recipe: Pine Spheres
Just did the Pine Spheres reverse spherificationtechnique...turned out awesome! I was expecting to have to repeat it many timesto get it right, but it worked the first time.I made a pine sauce variation...instead of using the essential fir oil I used spruceneedles, water, dissolved sugar and sea salt. Pureed, strained and thenfollowed the recipe re: the spherification agents and ratios. The only thingthat I'm a little dissatisfied with is that my spheres have a small point likea tear drop. Hoping to learn how to avoid that.Next test is seeing how long they will hold. I'd like to use them for a specialdinner for 400 people and need to be able to do them ahead.
A trick I've used is to actually freeze the sphere base in spherical molds before putting in the bath. That way the gel membrane forms while the sphere is still mostly frozen in its shape.
- originally posted by Baselerd
Yep, this is essentially frozen reverse spherification and it's demonstrated in our spherification course.
ChrisWhere do you source the balsam fir oil, as all so far have advised not for internal use. Thanks in advanceRaymond
Although I strongly suspect any that you would find at a place like Whole Foods would be fine (and the warning is really needed to reduce the companies product liability insurance). You can definitely buy food grade versions here: http://www.aftelier.com/produc...
Thanks Chris
Would it be possible to dry mix the Xanthan and the Calcium lactate gluconate with the sugar, so you would not have to use an immersion blender or would it difficult to get the Balsam Fir oil to mix? The reason I ask is, even using a chamber vac and a high sided large container, it takes forever, many vacuums to rid the mix of bubbles. If not, do you think a ultra sonic bath would also work?
Hmmm, I would think this would work. Definitely worth a shot.
What is the purpose of the Xantham Gum in this recipe as opposed to the other videos on reverse spherification?
Xantham gum is a thickener in this case.
what is the different calcium lactate gluconate and calcium salt granules??? is it work if i use it???
The link for the Specification Kit is broken or worse nonexistent. And it seems odd especially when one considers how often as an organization you mention and promote the technique and class - which is the main reason I finally joined ChefSteps.
I'm new here, but in a very short period of time I have been hamstrung by more than a few broken links and redirects to unavailable products throughout your site. Any plan to update the info? Need help updating it? I'm retired and have the time to help. :-)
I really enjoy your site and content
The "magic" changed since this recipe was released. Try this bath https://www.chefsteps.com/activities/alginate-spherification-bath?context=spherification
