Go to the Article: Reverse Spherification
beautiful & wonderful
In the Science of Spherification page it talks about the differences between calcium salts, and it seems that the major point is to avoid calcium chloride for reverse spherification because of its taste. I recently purchased a kit that comes with just calcium lactate, but most recipes and websites (including this one) I found seem to prefer calcium gluconate + calcium lactate. Is there an advantage to using the gluconate-lactate over just lactate? I'm not sure if it would be worth getting that or just stick to calcium lactate and adjust for the calcium percentage.
CK Calcium lactate will work fine, and you'll need less of it to get the same calcium ion concentration. The taste isn't quite as mild as gluconate + lactate, but it's much better than chloride. So, you should feel free to use it, roughly at half the listed quantity of gluconate + lactate.
HI Guys,
I tried making this recipe using a mojito recipe without the soda water. 35ml rum, 15ml 1:1 sugar syrup, 5ml lime juice. This came to 55ml so i added 45ml of water to make it 100ml. I put in 2% lactate and created my bath using 500ml tap water and 2.5g alginate. I vacuumed the bath and chilled for 30 min.
When I dropped the mojito into the bath they instantly separated and by the time they finished they looked like this.
Is it because I didnt use distilled water? Can i just boil tap water and cool it down ( not really distillation)
Thanks,
Enda
Hi all,
When performing reverse spherification, the video says 2% of liquids weight in Calcium Lactate Gluconate---does this 2% figure also hold true if i use Calcium Chloride and Calcium Lactate?
Thanks Chris....I should've read all the comments prior to asking.
Did you figure it out? Was the problem related to the ph shift from the alcohol?
will the reverse method still work if i try to make small caviar like spheres?
Have tried to do today Campari caviar with Calcium Lactate Gluconate and Alginate. It was a total disaster. Any idea what was going wrong. Should I use more CLG about the alcohol?
is it possible to shape a fatty ingredients such as olive oil as spheres or caviar ?
and what about Tahini is there any way to make it cooler ?
I have had the same problem. With Tequila.
just found this.. https://facebook.com/video.php?v=780427508717790
More than likely the problem is alcohol is a solvent and is interfering with the gel polymerization. The Alcohol would be absorbed into the outer gel coating (non-polar) and linking in water (polar) producing a very soft weak shell.
Did you ever figure out how to do this?
Thanks for the great videos,
A real help!!
Here is a crème Brulee sphere with Parsley Sphere, tastes like a loop the loop!
Wheb I go to drop my spheres in the bath I'm getting a long tail developing. Is my alginate solution too thick?
Calcium lactate vs calcium citrate? Any difference?
The storage section says "Prepared spheres can be stored indefinitely in a holding bath of the flavorful liquid, minus the calcium salt." What if your flavorful liquid is dairy? Is that going to have too much calcium? My immediate plan here involves a Parmesan broth, but I can also imagine trying something with more actual dairy in it.
Aquí lo preparado! Espero les guste! Semi-esfera de queso de cabra, tomates confitados, piñones, tomillo y aceite de oliva!
Gracias chefsteps por los tips
Played around with it for the first time and got it to work.
Justin, did you figure out why the long tails were developing?
Can you make the ball bigger
Can I use this technique with olive oil? With the same ingredients and proportions?
Probably too thin actually (the spheres are sinking before the membranes can form thus creating tails).
On the off chance you come back and see this, try boosting the viscosity of the alginate bath by adding sugar (up to 20%) so that the spheres sink slower and close up before tails start to form.
How many boba balls can that 1L sodium alginate solution make?
My spheres are bursting when added to alginate bath can someone please help me in what I did wrong
I am using normal milk without adding calcium salt
Even though you are using milk you will still need to add the additional calcium.
Ive been trying to make a sparkling cider sphere and have 2 questions.
1. the cider with the calcium tastes very salty and unpleasant how can i improve the taste but still allow a sphere to form?
2. is there a way to keep the liquid on he inside still carbonated?
Hi. I am having a complete disaster with this. Following directions and using calcium lactate with a pineapple purée. The Alginate bath becomes thick and gloopy and the flavour liquid once put into the bath disperses once touched. Can anyone advise what I’m doing wrong please???
Should we here warm up the alginate bathor what should be the temperature?
ow much Calcium Lactate should I use instead of Calcium Lactate Gluconate gluconate?
Swap like for like.
Who made this article? I'm doing a science fair project and I need to put the name of the author.
I tried to do this with coffee and it just lays on the surface of the alginate.....Can any one help with what I am doing wrong?
Sorry I cannot read this but WOW!! .
I had a similar issue, liquid sits on top of the bath. Please help!
Can you freeze the finished product? Once the liquid has been spherified can you freeze them and have them thaw with the membrane?
How long can I store it if i put in the holding bath ( blueberry juice for my blueberry sphere
I wonder if the oil content in the coffee made it buoyant.
The link for kit in the beginning of the page is not show anything. https://www.chefsteps.com/recommended/spherification-kits What is the kit which is mentioned in here?
