Go to the Article: The Science of Spherification
thanks for this nice intro!!!
It really helped! loving chefsteps so far! Thank you
Is there any guide that outlines how much calcium to use in the case of low pH fluid gels? I am trying to make a pure grapefruit fluid gel, but it didn't gel properly after hydration.
First class and it was very impressive!
When you say: "Calcium chloride bath can be stored indefinitely" how many uses can you get out of it (for household use only) and is it ok to use the same bath for sweet and savory juices?
Read the last paragraph on "Getting the pH right". Good luck!
Where can the instrument used for dropping chocolate be bought?
It can be purchased in the www.chefsteps.com Resources area under one of the kits but is not sold separately from what I have seen.
Can I make reverse spheres with lemonade? Do I have problems with pH in reverse spherification?
I'm surprised that holding the spheres in an oil bath does not dilute the flavor at all. Although there is no osmotic flow, there is still a concentration gradient of the flavoring molecules from the inside of the spheres to the oil. If the flavoring molecules are at all soluble in the oil, then flavor would still leach out, right?
I want to make spheres of yougurt since it already has calcium do I need to make a alginate base and what would be the best holding bath for a yogurt sphere
You do need to make an alginate bath but you do not need to add any calcium to your yoghurt as it already has plenty of calcium in it. Even Gaggan Anand does the same
Is there any way to make the ingredient warm inside the sphere?
Can you give me the recirecipe for olive oil spherification?
How many cups do I add of the flavorful liquid?
I try to use set sweet yogurt. To do direct sphere. But it doesn't work. Any body could suggest?
i am pretty sure
your welcome
What concentration of SHMP would your recommend for calcium sequestration? I'm making "caviar" out of fish sauce and soy with aromatics and assuming there's some calcium I'm going to need to bind.
si
it looks like shitt
300
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What is the science behind agar-agar spherification?
Can I use Agar Agar instead of alginate?
how can you make olive oil or an oil sphere?
you have to use a liquid with a pH of at least 3.6 for it to work
How much amount of SHMP has to be used for calcium sequestration. Thanks
I tried frozen reverse spherification with yoghurt , but i get a caviar ball that left thin film that wont dissolve in mouth. what is the problem?
I used to making water bubble but my Alginate dissolve in calcium lactate and also try reverse but nothing happened.
What’s the reason?
I came across a recipe for an "egg yolk" membrane in the wd~50 book, that calls for a mix of kappa carrageenan, locust bean gum, and potassium chloride in water (heat to 82ºC, then cool to 42ºC). This is meant to create a gelled membrane around a frozen sphere, which is dipped into the mixture for a few minutes. What's the purpose of the potassium chloride in this equation? Do you think it could be replaced by some other salt or another gelling agent? Somehow I can't find any supplier for it here in the UK.
i made this for a science fair project and they were yumm😁🥰😵🌶🔥❤🔥
No one cares. Just stop it.
When was this recipe made?
is there a course to learn
you are
go to greece and pick some out
do whatever you want bro
Non sapendo dove scrivere provo qui ho un quesito. avrei bisogno di creare un velo di pomodoro gelificato che resista su un piatto caldo come un uovo in cotto a 62°. che gelificante mantiene meglio il calore dopo essere stato stabilizzato?
