Molecular Gastronomy: Frozen Reverse Spherification to Make Spheres with Liquid Inside
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Get a molecular gastronomy kit to start experimenting at http://store.molecularrecipes.com/ Learn how to easily make perfectly shaped spheres with liquid inside with Frozen Reverse Spherification, a variation of the molecular gastronomy technique developed by Chef Ferran Adria. This video shows you how to make Carrot Orange Mango Liquid Spheres with Rose Crystals using Frozen Spherification. Frozen Reverse Spherification - Reduces the preparation time - Does not require practice - Results in perfectly shaped spheres of consistent size Learn everything you need to know about spherification at http://www.molecularrecipes.com/spherification/ Our molecular gastronomy kits include the hemispheric silicone mold required for Frozen Spherification and you can get them at http://store.molecularrecipes.com/ To get the complete recipe of Carrot, Orange & Mango Spheres with Rose Crystals go to http://www.molecularrecipes.com/?p=8710
Comments
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What can be used instead of sodium alginate?
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is it possible to make the sphere served hot? or warm at least
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is there anything i can use instead of calcium lactate gluconate?
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what's the name of the song playing?
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How if i wanted to do this reverse spherification but dont want it to do the frozen style just a normal reverse spherification is that okay?
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Looks like egg yolks!
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won nice :3
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is the calcium in the juice mix?
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Can it be stored in its own juice and for how long. If not frozen.? Thanks
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Why do you rinse it? Is it for safety? Or maybe flavor.
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thank u so much .Now i know what to do for my science project at school .
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Is the rinsing water distilled water as well? do you have to freeze the mixture or can you just go from mixing the juice to the bath water?
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Do you have to serve right away, or can this process be stored into it's own juice?
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how important is using distilled water for alginate bath?
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How does it if don't warm up the alginate water ?
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