Molecular Gastronomy: 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 make spheres with liquid inside with Reverse Spherification, a molecular gastronomy technique developed by Chef Ferran Adria. This video shows you the possibilities of reverse spherification, how it works and how to make spheres of different flavors with this technique. - Reverse Spherification is more versatile than Basic Spherification as it can make spheres with almost any product. It is best for liquids with high calcium content or alcohol content which makes them great for cocktails and dairy products like cheese, milk, cream and yoghurt. - The resulting sphere is long-lasting and can be stored for later consumption. Contrary to Basic Spherification, the process of jellification can be stopped when the sphere is removed from the sodium alginate bath and rinsed with water. Learn everything you need to know about spherification at http://www.molecularrecipes.com/spherification/
Comments
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Can we make spheres for soups? May be a new innovation....
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how futury with the faggy music. my god i wanted to kill my ears.
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My first few tries with these stuff i spilled sodium alginate powder into my sink and it clogged up the sink :(
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What's the difference between calcium lactate and lactate gluconate? Can I use lactate instead?
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When I grow up , that's what I would do ! Something like this , between science , cooking and pastry where you can create what you want with any flavour : 3 ...
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reverse spherification can be done with honey?, i mean not gelatinize the honey but make a sphere with liquid inside?
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reverse spherification can be done with honey?, i mean not gelatinize the honey but make a sphere with liquid inside?
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Hi! I was wondering if the integrity of the sphere membrane is affected by temperature? Like if it would rupture if served in a hot broth?
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I tried watching this video twice but couldn't handle the horrible music...
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What kind of plastic wrap is this guy using?
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Is salt and sugar optional?
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i can use tapioca?
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This question may have been asked before, but how long do the products created using molecular gastronomy last
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The strawberry spheres kinda looked like red blood cells when they were forming
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Why add the plastic bag in the blender
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can I use agar or gelatin to replace sodium alginate?
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So I've never done any of this before. But I want to simulate cherries.
I looked up that cherry juice is low acidity. So I add the 0.5% calcium lactate gluconate by volume to the juice, right?
And using a teaspoon would simulate cherry shaped spheres? Or would it make more sense to use a melon baller?
Lastly, are the air bubbles a concern or just for aesthetic purposes? -
can you also put the mixture into a vacum to get rid of air and bubbles?
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Why did he measure the water in grams instead of mL or L? I personally know that 1000g of water=1000mL=1L, but I don't think the average person would know that. It just seems odd.
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can u eat the outside layer?
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