Demonstration of Direct Spherification
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- เผยแพร่เมื่อ 4 มิ.ย. 2013
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![[UNCUT] ฝันรักห้วงนิทรา | EP.8 (4/4)](http://i.ytimg.com/vi/RDYJYiDwsj0/mqdefault.jpg)
these continue to gel over time, even after rinsing so you need to serve them relatively quickly for them to stay liquid.
Beautiful.
2:10 Cat face :3
Hi, ChefSteps
Can I know it's possible to do without sphere magic powder? What can I substitute or how many % of algin powder do I need to add on to replace sphere magic powder? Thank you .
never seen a 96 well plate used in cooking before! so cool!! science meets food
Cooking is science
Science and cooking go hand in hand.
Alginate cross-linked because of the calcium. So cool!
mind blown
i saw this in the Japaneses candy kit
I found this very amusing and entertaining.
hi from Poland, what is the thickness of the alginate liquid after you let it sit to get the air bubbles out? I have been trying anywhere from 1 to 2% alginate and it seems that the stuff has a runny jelly to almost solid gel consistency and the air bubbles don't want to get out. Also I seem to be able to only make caviar-with larger spheres they don't seem to develop a thick enough skin,even if I let the stuff sit in the calcium solution for half an hour :( maybe it's the hard water we have?
sprobuj dodac troche kwasku cytrynowego do wody. :)
Are these the little balls that used to be in drinks back in the day, circa 2000's??
Also, what is the device that u are using to drop the liquid into the calcium bath.
I clicked on the link for the spherification kit and it doesn't work!
rapid caviar dropper
Can I use calcium lactate instead of calcium chloride?
With direct spherification are the insides solid?
what is the name of the tool used in the minutes to 2:00, maybe anyone knows please help thanks
Which height is the best to drop algenate?
...the spheres somehow remind me of the clownfish eggs from nemo ._.
they often call these "(whatever liquids flavor) caviar" cause it looks like fisheggs lol
I bought the kit and need to make the calcium setting bath is it the calcium chloride that I use with distilled water
calcium lactate
whats the music?
when they say serve inmediately is there a time frame, when hosting a party you normally either put the food out so it is about 30 minutes while setting and people start eating, or if serving at table side the same, if you have to make batch and serve one person, then repeat then that is not very practical.
ya; there is probably too much calcium in your water. Try it with some store bought distilled water if possible!
what is the name of the tool used in the minutes to 2:00, maybe anyone knows please help thanks
@@huseinmuhamad084214 try "caviar tool" on amazon. But everywhere the comment say it doesn't work well, chinese quality...
Hi I got question, if you can make 98 droplets in one time ,how to prevent it from stick together? Have any tips?
Heard one chef say you can use calcium citrate instead, is that correct.
woah.
can i use juice concentrate to make this? what type of flavorful liquid should i use
Any
one question is it necessary to used vacuum machine to get rid the air bubble ... is there an alternative way to do so ?
The machine just speeds up the process.
ohh ok i see thanks for the info
With blow torch will work
Would this work to make a lemon-type caviar? Or would the lemon juice be too acidic?
use reverse spherification
Is the sphere like a salmon roe where inside of the sphere still remain liquid or it becomes jello like sphere?
Its like caviar so yea
i am doing a sicenc project and i would like to find this kit were would i find that at
look on science buddies even tho ur prob a big boi by now
Does anyone have info on the music used in this video?
yes just google "chefsteps music" and look for the sound cloud link. from there, search the title of this video to find the correlating song. enjoy.
can't we use gelatin/agar agar and oil method , wouldn't the spheres will be stable with that method ?
What is the difference in the taste between direct and reverse spherification?
Reverse and direct is the same flavor, if you want to plan ahead like for cocktails reverse I better because has a longer self life and since you wash the caviar stop the gelling process, direct will solidify the more time is with the gelling agent.
I use reverse and keep them in small containers for the kitchen and bar.
Cranberry on potatos for with a Turkey protein
NEMO
Can you pop one of these spheres? I really want to know how it is inside... Does is stay liquid or gelatinous?
it stays liquid because it isn't a base of gelatin or agar agar which forms a shell when it enters in contact with oil. Though, if you use more calcium lactate or calcium chloride in the liquid chosen then recommended, it might be a thicker liquid inside. If you respect the quantities required for this to work, the sphere will pop and be runny as an egg yolk !
Can the spheres be stored once they have been created?
no, they will turn solid
actually you can keep them in oil they don't go solid they would still be liquid in the center
It's my understanding you can store them in the same juice you made the pods with...
What is the advantage of this method vs. just using heating juice with agar agar and dripping into cold oil - followed a water rinse? This seems unnecessarily complicated.
The tecnic shown in the video will make a liquid caught inside a "gel" wrap unlike your tecnic that makes a full "gel" thing (sorry I don't know how to explain in english)
Do the spheres have to be kept in a liquid before serving them?
Or is it possible that they can be placed on top of a food item until requested or do they have to be pulled right out of the liquid just before serving?
OK from what I have read, they must stay in a liquid for them to not turn into a complete solid?
So if not in a liquid with they not have a liquid center?
they will continue to gel in or out of liquid so it's best to form them right before serving if you want them to pop. If you do hold them; we like to hold them in liquid so they don't get a tacky dry skin.
could the spheres handle molten sugar?
No way unless it’s cooled down
isnt calcium chloride unsafe. Any other way to form
tell the quality about the ingredient
i did it several times but spherification doesn't works
2:09 Pac man
So we don't no real caviar anymore? Bless the sturgeons!
well sturgeons caviar and these caviar have different taste.So as long as people r buying the sturgeon eggs they r still r gonna be harvested
I'm pretty sure this method was created by el bulli, i might be wrong though
El Bulli actually created reverse spherification, which adds calcium (lactate, as calcium chloride is bitter) to the flavored liquid and sodium alginate to the bath. It produces a longer lasting sphere, as it doesn't continue to gelatinize.
i'm fasting , so why am i watching this!!
Because you're fasting.
Remind of food war where the guy make those orange sweet "fish egg"
:3
Türk bayrağına benziyor
Totally mind fucked!!!!!!
This video went so fast and there are no measurements that stay long enough to get it down
Mom, where's my rapid caviar maker!!
You know the easier method? Use Agar Agar and put rapeseed oil in the freeser. Take the qhatever liquid you want ant boil it with water and agar agar and drop it with a syringe into the cold oil
But do they 'pop' like the bobo?
Turkish flag
and guys this is how fake salmon caviar are made.
Türk bayrağı sandım da geldim aq - video photo Turkish flag
omg the music is horror... video is cool...
Its modern music only gastronomic artists understand
Lemme just dust off the ol' chamber sealer I have under my kitchen sink
cooking usual thing is boring right guys?
2:09 Turkish flag
Fake caviar
Horrible music!