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Reverse Spherification

jim_53915

Creating and working with reverse spheres.

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jim_53915

The last batch of spheres I made using the reverse spherification process set up but were very fragile. I used a chicken stock which was more gelatinous than ever before. I was wondering if the gelatin was interfering or if my scale is not working accurately. The recipe is here.

Any ideas on what may be going on?

jim_53915

On a separate idea, would the spheres once in frozen state be able to remove from the molds and stored vacuum sealed then held in the freezer until ready to set in an alginate bath?

If possible how long of a shelf life would it have in the freezer?

Chris_Young_80640

Yes, the can be held (more or less) indefinitely in the freezer until you're ready to finish the spherification process. I'll take a look at your recipe and see if I can spot the problem, but my first question would be how long do you hold them in the alginate bath? The longer, the thicker the membrane and less fragile they become.

Chris_Young_80640

You're recipe looks okay. I would keep them longer in the alginate bath, and you might warm the alginate bath a bit more too.

jim_53915

@Chris, I did a catered event last night for over 100 guests and served 240 chicken soup spheres. Holding in the alginate bath for a longer period of time worked well.

This is a shot of the set up I came up with for large batch production. I can create 48 at a time using this method.

Held 120 fully made for speed purposes during the event while making the other 120 in front of the guests for the action station.

Chris_Young_80640

Nice work!

jim_53915

Thanks!