Ultimate Reverse Spherification Collection (Molecular Cuisine)
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- เผยแพร่เมื่อ 28 ก.ย. 2024
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This video is the summary of the best Reverse Spherification moments🤓 that we had on this channel in 2020. You will see here a classic method of reverse spherificaiton, using Sodium Alginate and Calcium Lactate, spherified Kombucha pods with blueberries, melon pure spheres and the amazing ceviche capsules with scallops and chili injection.
00:04 Ceviche capsules
03:05 Liquid Spheres reverse spherification technique
07:01 Kombucha cocktail pods
10:10 Deconstructed Melon & Ham
instaBlaster...
Wow! Thank you chef!
Im indonesian , n i got shock on the first step 6 that u use sambal . Thanks for introducing my country authentic dish
And thanks for very detail explain of how to make molecular dishes
One of the best Channels out there creative, professional and very sympathetic thank you!!!
Thank a lot! I really appreciate this🤓✌🏻
I just found your channel yesterday and wanted to say wow you have fantastic content
Glad you enjoy it! Welcome aboard🤓✌🏻
thanks chef. this is one of the best video I have seen so far.
Glad you've liked it 🤓✌🏻
I made some fruit pearls but now have a dome mold I'm eager to use this weekend. I like the tomatoes in the video, maybe I'll do something breakfast related
Fully support your channel without skip the ads😇😇 keep it up dear chef!!!
Thanks, Mang! You are a true supporter🤓✌🏻
thank you very much for sharing this knowledge, lots of love from the Philippines
My pleasure!🤓✌🏻
Well done Chef. thanks for sharing your knowledge.
Thanks for watching!
Я с ума с ними сойду. Клубничный кули с кокосовым молоком сделал, проверил ph, добавил цитрата, через время опять проверил, хорошо, выше 5, кальция лактат добавил, взбил, оставил на ночь, сделал ванну альгинатную, 0.6% оставил пять часов. Приступил делать, ни в какую! Не образуется мембрана хоть убей. Сижу и плакаю.
is it possible to use small fruit chunks for this recipe?
chef, is there any specific kind for the calcium lactate because mine turned out so bitter
Идеально! Спасибо
🤓✌🏻Thanks for watching!
When you injected with the basting syringe, the sphere didn’t leak afterwards? Does the hole seal up again, or is there a hole that can leak out at the top?
Chef! Can Calcium lactate b substituted with CaCl2?
Hello chef, i look Your videos have 3 both. And i want to ask : Are those 3 both all filled with sodium? If so, why is he different?. Thank you
I'm not sure what you're asking, Raisa... Yes, in all the shown in this video spheres the flavoured liquid is mixed with Sodium Alginate... I.e. the underlying technique of reverse spherification is the same...
Молекулярная кухня переводится не как cuisine а как gastronomy
stay connected dear friend 🙏🙏
have a holly jolly Christmas🎄🎄🎁🎁🎉🎉✨✨🎆🎆
Imagine someone does this in a cooking challenge by Gordon Ramsey and he's just like "WHAT THE FUCK?!?!?!"
You are awesome 😉
U2 🤓✌🏻
You make me wanna learn how to cook and make things every looks good
Thank you for your kind words!🤓✌🏻
When the sphere is sour, it won't come perfectly 😔 I tried apricot one and it ruined
Hmmm... it didn’t seem to be a problem for the Ceviche capsules, they basically where lemon juice. Have you tried freezing the liquid before spherifying it?🤓
Can the spheres take heat? I'm planning to make soy sauce spheres to put on hot foods.
Question: when these recipes call for % of the gelling agent(such as 3% Calcium Lactate in the first recipe) is it 3% of the water weight or 3% of the total weight? As in, if you were making 100g of solution, would you weigh out 100g of lime juice and water and 3g of Calcium Lactate, for a total solution weight of 103g, or 97g of lime and water and 3g of Calcium Lactate, for a 100g total solution weight?
Good question 🤓✌🏻 If you have 100g of Water, 3% is 3g, total 103g. I hope it helps.
This is a cool looking apron where did you get it do you have a link to it please ?
Here's a similar one on Amazon (affiliated link) amzn.to/3pHeFld
What kind of health affects does sodium alginate cause?
sambal ouelek 👍
Hi, do you think i could use other ingredients to substitute calcium lactate and sodium alginate??
yes🤓✌🏻
Do we need to add xantham gum in every juice in order to make it work for reverse spherification?
Hi! You don’t need to add Xanthan Gum for the spherification to work. I add XG to thicken the juice to my preference. You can go ahead and freeze a cube of juice and then spherify it without adding XG 🤓✌🏻
@@ChefRudakova Got it! Thank you :) Will try to do it and if there’s any question I may need your advice hehe
What's the function of delute lime juice to scalop?
good question🤓 It's a ceviche, and ceviche seafood is being cooked with high acidity from limes or lemons. If there's no acidity it's just raw seafood. With acidity it's cooked✌🏻I think that answers your questions.
@@ChefRudakova Understood Chef, Thank you 🙏🏻
hello, do you use normal tap water or distilled water?
Hi 🙋♀️ I’m using tap water. But I guess, it depends on what king of tap water you have in your country🤓✌🏻
can I use calcium chloride instead of calcium lactate?
I wouldn’t advise that. It’ll give a bitter taste🤓✌🏻
👍
А есть видео на русском языке?
Put 0.5% sodium alginate:
**drops half a kilo**
tooo strong calcium test ho do you eat
Chef, You're also a chemist ! Amazing ❤️🤗🙏
Not really 🤓 but thank you✌🏻
@Chef Rudakova Every chef is a food chemist, even if most don't understand it you still have to have a basic knowledge of the physics of cooking. Chemists study the composition of matter and its properties. Chemists carefully describe the properties they study in terms of quantities, with detail on the level of molecules and their component atoms. Chemists carefully measure substance proportions, chemical reaction rates, and other chemical properties.
Everything a trained chef does. And you are literally doing a demonstration of a style of cooking named " molecular gastronomy ". Lol
I saw something interesting tonight and I'm not sure how it was achieved. I did reverse spherification for a sauce and left a couple blobs of it in the alginate bath while we ate dinner. I came back and poured everything in the sink so I could wash up. There was water in the sink and when I let the water drain, what I saw was the brown sphere with the edges set and the alginate bath was set around that. When I took it up, it looked like a clear ball, with the brown sphere inside it. I cut through the clear ball & into the brown sauce sphere and it oozed out and now I wanna know how to actually do it.
Chef iam interested for studying plz help me
My Molecular Gastronomy online course is coming out soon. Subscribe to my newsletter to be the 1st one to know when the class is available🤓✌ www.subscribepage.com/subscribe_chefrudakova1
Hi.
It looks like the scallops are raw when cutting. Are they raw???
Beautiful 👍
That's so cool chef . Thankyou for sharing .
Can I use calcium chloride instead of calcium lactate ?
thank you🤓 that's a good, but very common question. I don't recommend that, since CC gives a bitter taste to the end product, and you probably don't want that✌🏻
The content is amazing, you give us not only technique but also ideas for recipes, do you have any courses for cooks?
Thank you very much, Nikita! 🤓 No courses or books yet, but I sometimes give away my written notes on ingredients to my Members✌🏻
Thank you for sharing ! Must try 😄
Please do!🤓✌🏻
Great video. I have the equipment but never got around to actually use it. I wanted to mimic russian caviar. Since I dont like the way its harvested. This inspired me to return to that idea. Thanks :)
Yes, Dan, that’s a great idea! I’ll suggest you to get the speacial “caviar” making tool for that (the one that drops exactly identical drops). The result is very cool, these caviar will pop in the mouth🤓✌🏻
@@ChefRudakovayes :) i have one with multiple tips. I just didnt get around to do it after a couple of failures to get the dropplets to form. Im going to rivisit it following your guidelines. :)
How can we measure or calculation of 0.5% of alginate? Is there any ways to measure to equivalent to grams?
It’s a good question👍🏻 To measure 0.5% of Sodium Alginate, look at the amount of water as 100%. So, you will need 0.5% of this amount in SA, i.e. if you had 1000g of water, you will need 5g of Sodium Alginate. I hope it helps 🤓✌🏻
@@ChefRudakova Many thanks chef :)
2:49 Wow that just looks like a small cooked egg.
Haha 😛 and in reality it’s so much more🤓✌🏻
Thanks for hearting my comment.