You're right, reverse spherification is much better with this kind of application or he can thicken the liquid to a nappé consistency to get the right outcome
thnx gastronomic channel to upload such videos. This has helped me a lot to make use of own experience and creativity to come out with some new product. thanks a lot once again😍😍
This is completly wrong. Cant you see that the spheres are deformed and not defined? You should use the calcium lactate in the watermelon juice put in a semi spherical mold and freeze. Than to Alginate bath and warm water.
Anybody else here because of a dish a chef made on the tv show chopped? I really wish I knew where to buy this stuff. Like is it just on isle 6? Lol interesting technique I’m going to keep looking into it
Gaurav, try adding more of calcium lactate gluconate (15-20% w/v) to your juice before adding it to alginate bath. In your case ionic gelation is not seems to happen due to lower crosslinking density.
@@gauravsahu9160 yes, as the calcium content is more in lactate gluconate. Secondly two salt combination make its taste neutral that doesn't interfere with taste of food.
@@davedenina7523 It's not about the dictionary, people simply define things a specific way and expect us to discern for ourselves, a watermelon labelled "seedless" is commercially used to indicate that the watermelon does not contain any of the denser black seeds that seeded watermelons do contain, while the white seeds are disregarded in this case.
Works better if you freeze it. Then drop the frozen ones in and when they melt the calcium will react forming a membrane and more uniform sphere.
You're right, reverse spherification is much better with this kind of application or he can thicken the liquid to a nappé consistency to get the right outcome
need a mold
You need to make sure that if ur gonna do that you keep onto stirring as to not let the sphere stick to the bowl
Correct
How long can we keep in the refrigerator...can we keep n make CL BATH
Splendid video, thank you!
Thanks for taking the time to learn this technique, making a nice video, and then sharing. I'm still learning so this is helpful.
hey this is like those asian candy sets i used to buy in chinatown as a kid.
Ts is how I make my pasta. Only I use kitchen aid and make bigger batch. I also make lasagna noodles too this way.
thnx gastronomic channel to upload such videos. This has helped me a lot to make use of own experience and creativity to come out with some new product.
thanks a lot once again😍😍
You are very welcome. I will have a couple new videos using AGAR AGAR up soon! I am learning myself. Had a few fails in the process, almost there!
keenly waiting
How much time does it take to remove all the air bubbles from the sodium alginate solution?
When we make this burst from inside but after 2 days it become solid from inside also
where can i get the copy of this amazing music
Can I order this on Amazon fresh, already made, like every thing else?
Does sodium alginate feels sticky on the skin
stay connected dear friend 🙏🙏
have a holly jolly Christmas🎄🎄🎁🎁🎉🎉✨✨🎆🎆
Olive vs Melon
Pls do it without sadium alginate
Hi!! Can I substitute calcium lactate with calcium carbonate?
Con que se puede remplazar el lactate calcium
im just here bcus of food wars
Also you showed 5g of alginate and only had 1g and the calcium 1g but you add 5g.
Why did you switched?
The liquid was 500 g
It was .5 and not 5 for alginate. Like half a g
I think its nescessary to freeze the alginate solution first right?
in fact
Nope. It make easier to freeze
This is completly wrong. Cant you see that the spheres are deformed and not defined?
You should use the calcium lactate in the watermelon juice put in a semi spherical mold and freeze. Than to Alginate bath and warm water.
Pie Tr not really, its called direct spherification learn more bro
What you're referring to is reverse spherification, named that because it is the REVERSE of this process, direct spherification.
So which one is better? Guys
I have that same milligram scale! Only I used mine to measure out small amounts of highly toxic chemicals, so I can't bring it into the kitchen :(
Vivian Tristesse U sell crack too?
@@lmfk6155 you know she had to sell it to em
Thats interesting. What do you do?
@@lmfk6155
Bwahahahahaha...!!!
Anybody else here because of a dish a chef made on the tv show chopped? I really wish I knew where to buy this stuff. Like is it just on isle 6? Lol interesting technique I’m going to keep looking into it
Amazon
Is this sodium alginate content right? Elsewhere I've seen mostly up to 1% , but you have 5%...
mishko959 is there a correct amount? Adding more would mean a firmer product, correct?
mishko959 I'm not sure you still care, but 0.5g per 100g is 0.5% which is pretty standard.
I use 0,5% so 5g/1000g
Please help. When I put my juice in sodium alginate solution, the gel membrane just disperses away in the solution.
Where am I going wrong? Please
Gaurav, try adding more of calcium lactate gluconate (15-20% w/v) to your juice before adding it to alginate bath. In your case ionic gelation is not seems to happen due to lower crosslinking density.
@@ananddeshmukh9503 thnku I'll try now
@@ananddeshmukh9503 is calcium lactate GLUCONATE necessary? I have calcium lactate. No gluconate written on box
@@gauravsahu9160 yes, as the calcium content is more in lactate gluconate. Secondly two salt combination make its taste neutral that doesn't interfere with taste of food.
@@ananddeshmukh9503 oh. Thanks alot
0,5% alginate / 100g liqid ??
did you used normal water?
Maximiliano Michell for the rinse yes
so for the solution you used distilated water then?? is strictly necessary?
@@maximilianomichell3596 pretty sure yeah, pretty much every vid ive watched out there uses distilled
Distilled water
Will this process affect the taste?
not at all
Label said Seedless watermelon but has seeds on it
seedless means for dark seeds
@@fratcangunalan1583 I think you need to reread a dictionary my friend and look up the meaning of seedless again.
@@davedenina7523 It's not about the dictionary, people simply define things a specific way and expect us to discern for ourselves, a watermelon labelled "seedless" is commercially used to indicate that the watermelon does not contain any of the denser black seeds that seeded watermelons do contain, while the white seeds are disregarded in this case.
Must be freeze it first
I like I want recipe
I am like I want recipe
Megumino 315
Anyone here because of the Aviary book?
karpuz kelek bu arada
it looks like a 2 month old fetus
Mark Sedoques nah, it looks more like the bloody afterbirth.
The point is what? Obviously I seen the technical name, term. But why what would one ever do this far. Seems like great uselessness
this recipe sponsored by metric system...
94.7% of the world uses the metric system. Only 3 countries don't. What would you rather they use?
@@janicewileman1574 chill brah its satire..
this is totally wrong,you should learn first or someone will be very sick,how can someone give a like to this