Go to the Article: Frozen Reverse Spherification
Can you place the container with the alginate bath in a pot and use the joule to maintain a consistent 50c temperature ?
Place it in a thermostatic bath with a roner, eventually.
Reverse sphere is easier and better for consistency.
May I have the tech details from the thermometer used to control the temperature on the pot?
What's the best way to make olive oil caviar? Is it just dropping into a Sphere magic bath?
According to your chart in "The Science of Spherification", calcium lactate has twice the amount of calcium as compared to CLG. So wouldn't you only use half as much?
i got a question. whats the diference between frozen reverse spherification and reverse spherification.
the result its not the same?
I ended up storing them for a couple of hours in pineapple juice - they were a huge hit!
thanks! I used olive oil for the parm gnocchi and the pea soup, which was perfect but wasn't jazzed about olive oil and pina colada!
I would suggest storing them in more of the pina colada base. If you are worried about them looking dull when you take them out of the base you can always give them a quick rinse in fresh water (or rum). Basically you want to keep them in any liquid that isn't going to impart or leach flavor as the membrane is not impermeable. Olive oil tends to be a good choice for a lot of savory flavors, although it might be a little odd in your situation.
I am planning on doing the frozen reverse sperification with pina colada for a party I am having. What liquit would you recommend holding the spheres in for say about 6 hours. I don't want to use coconut milk because of the opacity. (I'm making eyeball shooters and the irises will be gel sheets cut into small rounds)
I did this method (frozen) with pea soup and the standard sodium alginate bath - came out beautifully! (pea soup with pickled ginger)
What would be considered calcium rich? Strawberry purée? Uni purée? Foi
I would like to try this to make orange flavoured spheres. They are to go on a cake so I would like a coulis type consistency inside. Can anyone recommend a recipe for my flavorful liquid? Have tried an orange juice/sugar reduction with xantham gum to thicken but it would not freeze hard? Thx
- originally posted by Mary m
Yes, it's a pretty good starting point.
Would 2% of CLG be the standard amount that would go into any liquid apart from calcium rich liquid?
You can use just calcium lactate, but you will need twice as much since gram-for-gram it has about half the calcium content.
Another great article.One question.You are using Calcium Lactate Gluconate which is (E327 + E578). Can I use E327 instead? E327 is well known Calcium lactate.
