For some reason I've been going down the rabbit hole of molecular gastronomy and watching a bunch of spherification vids, even though this isn't something I'm likely to ever try, (lol) and your explanation is by far the clearest and easiest to follow. Thanks.
You can just add some sugar to mix with the aliginate to warm water. This way you dont have to blitz and rest. I really love the idea of the alcohol so cool
Thank you im glad you enjoyed my cooking videos… if you really are from the future would you mind helping me out, whats the winning lottery numbers of a future lottery?
I love your presentation. Question : for how long can I keep frozen half spheres in the freezer? I would like to have some ready pre made . Ready to go.
This is so nice. I will try to get everything here in the Netherlands. But do you need fresh juice can it also be pre juiced from a store? Hope you will answer. And does it work with cold chocolate milk?
Question: so if you can create the capsule while it's being frozen, can you create a multilayered capsule for tutti-fruitti flavor? Freeze - coat -freeze in larger mold - coat - freeze in larger mold - and so on.
perhaps some structural problem when the blob became too big, i think the gel can't handle the pressure really well and will colapse under its own mass
This is definitely worth a try, but i think putting another layer of the calcium lactate-fruit mixture around the sodium-gel will cause it to become more solid, as the chemical reaction would go on
You're welcome Drew! I hope you give this recipe a try, also could I ask a favor of you? could you please share this video I really want to grow my channel to that 1 mill subs 😁 thank you!
When you freeze the spheres the size of it changes, it gets bigger, when you defrost them it changes again, it gets smaller, and that creates those small bubbles inside, that is air. Don’t freeze them
Thats a good question, i know ways of making fake caviar were it tastes like other stuff, but I never really looked in to making the fake caviar taste like caviar....
Leo Lu it is easier to use a simple squeeze bottle. I have tried everything. Every fancy machine and the $1 squeeze bottle from target makes the best.,nice size.
Hi- thanks for the video. Could I ask where did you get the container you are using to store your calcium lactate in? The brushed aluminum one with the label “Cl”. Thanks
Great ! I just bought these powders last week but did not know where to start. Cant wait to make it. Thanks Is it possible to keep the sodium alginate mix and use it for another prep later ?
I've never seen it done like this. The technique I know is you take s bowl of your sodium alginate solution and you drip in droplets of your flavor solution via turkey baster or syringe...
Dripping it into the bath is normal spherification, where you mix the sodium alginate into the food, and make the bath from the calcium lactate (the opposite of what's done in the video) - that means that the bath liquid is _way_ less viscous and accepts the drips much more easily (you can see how thick the alginate bath is in the video, and can probably imagine how hard it would be for a thin watery droplet to get immersed properly) Reverse spherification, shown here, is used for foods that are acidic or calcium-rich, which react prematurely with the sodium alginate and start to solidify - but it's also an easier and more forgiving process, and can be performed further in advance than with normal spherification. It does mean that the membrane is thicker, and is formed of the clear flavourless bath fluid, rather than being made from the same stuff as the liquid center, though. As for why this method is "reverse" and the other is "normal" or "direct"... I just assume it's because the other one was discovered/invented first.
Great video! Mant thanks. it explains everything so clearly. One question only. Can I use "purified water" instead of distilled water. The reason is purified water is € 5 per gallon and distilled € 17.- Many thanks again!
not very longs since things unfreeze much faster in liquids than in air, I would say once you take it out the water baths it's already unfrozen. btw, it really helps me if you share this video, and I would appreciate it a lot if you did so.
It has one defect, the balls shouldn't contain any kind of bubbles inside. That's because you need to remove them (with a vacuum machine) before freezing them. But I know in a home you don't have theses machines, so might be harder to get the bubbles out (with a torch might work too).
It's harder to do it with bubbles inside, it breaks easier. In order to do it you have to increase the outer layer (leaving them in the alginate more time)or they will break. Then, when you put it in your mouth you will feel that big layer, it's not pleasant.
I have made the raspberry ones and they look great, but don’t taste good. I can totally the chemicals and it gives a weird salty taste. Any recommendations to fix this?
Hi! I wanted to ask if calcium carbonate would work instead of lactate! And also if yes then what should be the difference in the amount to be used as Calcium carbonate had alot more calcium than lactate
I honestly don’t know since I didn’t try, give it a go and let me know. The acid from lemon juice may or may not affect it, i know acids can interfere with gelling agents not sure how how it would act with a already set gell
But i wanna ask an important question , how can it handle the great pressure , , if it`s thrown from my hand intentionally and if i wanna a great amount of water with me if i am on trip how can i get a huge amount of it with me, it`s more safe for health and it`s cheaper of course and doesn`t consume a lot of energy during manufacturing it , but it`s not comfortable in using it , i think.
Hello everyone! I've tried doing this today and did everything alongside the video exactly the same, but sadly when I dropped pods in the sodium alginate water they didn't form a membrane, but just started dissolving completely and I was left with a bowl of half -water- half -mix and a bit of gel on the bottom of the bowl, so it looked like it couldn't form properly, what could be done wrong? Appreciate the advice
Hihi it could depend on several variables like your food ingredient having too low calcium content (below 20% in its food label) or/and ur food not being within the right acidity (pH 4-10). Could also be that the thickness of your food mixture isn’t thick enough - you can add xanthan gum! Also the time in which you leave the balls to gel. Learnt this from another video - hope this helps 😅
For some reason I've been going down the rabbit hole of molecular gastronomy and watching a bunch of spherification vids, even though this isn't something I'm likely to ever try, (lol) and your explanation is by far the clearest and easiest to follow. Thanks.
Came here after seeing vanitha recipe cwc
Naanu sis
Same 👍
Ada nanum dha pa
Same
Same
What????
You mean I can make this at home?!
We went to a restaurant where we had olive spheres and they blew our minds!
My parents will be so proud!
Cool this was really helpful for my science project 😊
And one tip: warm up the sodium alginate solution, the spheres will melt faster
"Theres a way to make these alcoholic"
*raises volume*
jalooty619 haha that was so funny man please make more jokes like that
I made sure to fully put attention!
@@pierrefernandes1870 5am
🤣😂😎
I really enjoying your videos. I wish you all the best
Thank you! 👍
This is an awesome tutorial and thanks for the links!
Pretty awesome !!!!very precise explanation👍 I liked the way you present your video. I will not get tired watching you! 5⭐️⭐️⭐️⭐️⭐️
Thank you so much 👍 you are the best @TANOY’S KITCHEN TV
I thought sodium arginate is to be mixed with the juice & added to the calcium solution?
same-and that you dont freeze it-must just be for bubble tea!?
That is the difference between spherification vs reverse spherification I believe...
they do this kind of stuff in bubble tea drinks
Why do you freeze them? just to keep it in shape? Thx! Excellent video!
can you make bigger ones? with different measurements ?
You can just add some sugar to mix with the aliginate to warm water. This way you dont have to blitz and rest. I really love the idea of the alcohol so cool
Holaaa
Vengo del futuro... Al fin del mundo.. llena de ideas y agradecida por tu vídeo, me atrevo y creo que lo lograre, gracias.
Thank you im glad you enjoyed my cooking videos… if you really are from the future would you mind helping me out, whats the winning lottery numbers of a future lottery?
lol you even linked the raspberries hahahah thank you so much! I'll try mango and vodka for a party in a few weeks, we'll toast for you!!!
Thank you imfrom Iran thnks and beauty video❤❤❤❤❤❤
I love your presentation.
Question : for how long can I keep frozen half spheres in the freezer? I would like to have some ready pre made . Ready to go.
This is so nice. I will try to get everything here in the Netherlands. But do you need fresh juice can it also be pre juiced from a store? Hope you will answer. And does it work with cold chocolate milk?
can you use calcium chloride dihydrate instead of calcium lactate ?
Very nice chef
I'm glad you enjoyed these fruit spheres Krishnapada!!
this is very nice recipe.. thanks chef Davy Devaux
Wow looking good
Thanks for your great reaction @Caribbean girl9k, also please take a moment to share this video.
Question: so if you can create the capsule while it's being frozen, can you create a multilayered capsule for tutti-fruitti flavor? Freeze - coat -freeze in larger mold - coat - freeze in larger mold - and so on.
Meiky Micahel i dont see why it wont work honestly
perhaps some structural problem when the blob became too big, i think the gel can't handle the pressure really well and will colapse under its own mass
This is definitely worth a try, but i think putting another layer of the calcium lactate-fruit mixture around the sodium-gel will cause it to become more solid, as the chemical reaction would go on
No, the liquid will harden in cold temp and when you are done u just end up with tutti frutti jello
wonderful idea!
Looks delicious thanks for the video
You're welcome Drew! I hope you give this recipe a try, also could I ask a favor of you? could you please share this video I really want to grow my channel to that 1 mill subs 😁 thank you!
What is the use of calcium lactate?
Nicely done…thank you.
how long can you let it sit in the freezer? would a week be too long?
Can we put the fruit juice in the fridge or counter? or should it be in the freezer
Hello. How about an idea to make a documentary about "my way to success as a cook"? Would be a hit 100%.
It is obligatory to keep the alginate solution in the fridge? Does it affect some kind of reaction?
Great vid. How do you store then and for how long?
Also, you really don't need the water/calcium mix. It can go straight into the juice and should be measured as a ratio of the weight of the juice.
How bout acidic spheres, like lemon ...will it still work ?
Hi!! Just watched your video.. can I substitute calcium lactate with calcium carbonate?
Beautiful video man! Thanks so much
Im happy you enjoyed it, please take a second to share the video, it helps me a lot!
Thanks Michiel!
Can the spheres be dry stored?
Serving methods would be handy - plate, bowl, shot glass, spoon? Also, your juice is quite thick, is consistency important?
Where did you get the tins from for your calcium lactate container
Thanks a lot! so clear, logical and well explained
When you freeze the spheres the size of it changes, it gets bigger, when you defrost them it changes again, it gets smaller, and that creates those small bubbles inside, that is air. Don’t freeze them
Can you do I the other way around. With the juice in sodium alginate
My spheres are dissolving in the alginate bath. What am i doing wrong?
Wouldn't it be best to keep them in an isotonic dilute alginate solution?
Can I do from aioli? Before I try from Hollandaise and it was lookin good.
excellent
How can you make a beluga counterfeit caviar ....what ingredients???
Thats a good question, i know ways of making fake caviar were it tastes like other stuff, but I never really looked in to making the fake caviar taste like caviar....
I just discovered how to make caviar out of fish oil from this video :)
Good afternoon, how to pack the caviar? What is the durability?
Can we make reverse frozen spherification of venigratte dressing
Is Calcium alginate same as Calcium lactate? On amazon it only has calcium alginate.
Love the info
What if I use eye droppers and drop them in
Caviar
Leo Lu it is easier to use a simple squeeze bottle. I have tried everything. Every fancy machine and the $1 squeeze bottle from target makes the best.,nice size.
Hi- thanks for the video. Could I ask where did you get the container you are using to store your calcium lactate in? The brushed aluminum one with the label “Cl”. Thanks
It’s linked, Cl Is calcium
Se ven deliciosos esos platillos
Does sodium alginate solution feels sticky on the skin?
Great ! I just bought these powders last week but did not know where to start. Cant wait to make it. Thanks
Is it possible to keep the sodium alginate mix and use it for another prep later ?
josiane ancient no, it will harden into jello if u keep it in cold temp but idk abtbkeeping it in room temp
could I do this with a puree so it is not as liquid?
I've never seen it done like this. The technique I know is you take s bowl of your sodium alginate solution and you drip in droplets of your flavor solution via turkey baster or syringe...
That's the way I know as well, so much simpler than all that faffing around.
this i s reverse, so u get perfect circles
Dripping it into the bath is normal spherification, where you mix the sodium alginate into the food, and make the bath from the calcium lactate (the opposite of what's done in the video) - that means that the bath liquid is _way_ less viscous and accepts the drips much more easily (you can see how thick the alginate bath is in the video, and can probably imagine how hard it would be for a thin watery droplet to get immersed properly)
Reverse spherification, shown here, is used for foods that are acidic or calcium-rich, which react prematurely with the sodium alginate and start to solidify - but it's also an easier and more forgiving process, and can be performed further in advance than with normal spherification. It does mean that the membrane is thicker, and is formed of the clear flavourless bath fluid, rather than being made from the same stuff as the liquid center, though.
As for why this method is "reverse" and the other is "normal" or "direct"... I just assume it's because the other one was discovered/invented first.
@@tzisorey hey i want to talk to you more about this
@@bhaveshdonda2178 Hey. I'll help however I can.
That much calcium lactate? Won't it affect the taste? How safe is it to consume that much?
A Google search shows one of these balls would be equivalent to taking a calcium supplement. So you wouldn't want to eat more than a few.
hi, is it possible to remove the bubbles faster if you cook and cool down the liquid
thanks for answer
your biggest fan:*
Bastian Gugliuzza, I pulled vacuum on my sodium alginate solution and it was ready to go.
Once the balls are made, can they be frozen for future use without harming the balls?
Great video! Mant thanks. it explains everything so clearly. One question only. Can I use "purified water" instead of distilled water. The reason is purified water is € 5 per gallon and distilled € 17.-
Many thanks again!
All that is required is the water be low-calcium. It doesn't matter as long as the water has no calcium.
Also if you're paying that much for purified water you are shopping at the wrong grocery store.
How much can you store the water-sodium solution?
How long the sphere can be store ?
How long can we store it and how?
Very fun and cool idea
OMG you're amazing :O !!!! contrags for your great job, fantastic.
Is the membrane edible???
Yes
How long would you hold the spheres??
i love your videos its really fun making foods you show us houw to make :)
Did you already use it as a chocolate filling instead of burlée cream, for example? What is the expiration date?
Would adding alcohol straight into the juice before making the sphere instead of doing it afterward mess up the process?
Yes. Because the alcohol in the juice won't freeze, so the juice ball won't be hard enough.
Good job man, but let me ask you a question what is the exp. time For it after having it done? and can we store it for further use?
Probably, but I'm sure that it would taste best served fresh.
can you replace the calcium lactate with calcium chloride
Any calcium should activate it, can even use milk if you want
@@MakeSushi1 thanks bro
What can I use instead of sodium alginate?
Is that eat able ?
good explanation, thanks!
Holy shit!!! 2:02 seeing that takes me back to errrrr shady times.
lol, what shady times?
btw, I could really use some help with a share, the channel is slowing down, please share a video you enjoy of mine, thanks!
Is it required to freeze them?
Yes
Can you use lemon juice?🍋
Thank you shared
Your welcome Vo Tram! If you could it helps me a lot if you share the video, thank you ☺️
how long does the juice take to unfreeze? or become less solid or whatever lol u know what i mean!
not very longs since things unfreeze much faster in liquids than in air, I would say once you take it out the water baths it's already unfrozen.
btw, it really helps me if you share this video, and I would appreciate it a lot if you did so.
Whered you get that scale from?
It has one defect, the balls shouldn't contain any kind of bubbles inside. That's because you need to remove them (with a vacuum machine) before freezing them. But I know in a home you don't have theses machines, so might be harder to get the bubbles out (with a torch might work too).
why does it matter ? theyll taste the same either way
It's harder to do it with bubbles inside, it breaks easier. In order to do it you have to increase the outer layer (leaving them in the alginate more time)or they will break. Then, when you put it in your mouth you will feel that big layer, it's not pleasant.
1:00 in and I can already tell the video is going to be great!
Will it hold up to heat?
I haven't tested them with heat, but would be interesting if it could, would be a insane addition to a soup...
I have made the raspberry ones and they look great, but don’t taste good. I can totally the chemicals and it gives a weird salty taste. Any recommendations to fix this?
Could it be because I used Caclium Chloride instead of calcium lactate?
How to use lachatin in soup
Q: why do your knifes hang against the wall with Sharp side up?
Because if one were to fall while taking it off the dull side goes down instead of the sharp side.
Hi! I wanted to ask if calcium carbonate would work instead of lactate! And also if yes then what should be the difference in the amount to be used as Calcium carbonate had alot more calcium than lactate
May I ask for which purpose you would like to use calcium carbonate
I actually followed your recipe and the spheres were great my only problem is it was so sour… what am i doing wrong?
Can I keep then in lemon juice?
I honestly don’t know since I didn’t try, give it a go and let me know.
The acid from lemon juice may or may not affect it, i know acids can interfere with gelling agents not sure how how it would act with a already set gell
tnks for share....! just waooo...
Hello, why mine taste like having fibrous outer layer?
thank you so much
you're welcome, have you tried making these fruit spheres?
What kind of juicer is that?
I also I'm interested in the type of juicer used thank you.
How many raspberrys do you need (in grammes) to make 75 ml of juice? :)
Thank you, sorry for my bad english.
But i wanna ask an important question , how can it handle the great pressure , , if it`s thrown from my hand intentionally and if i wanna a great amount of water with me if i am on trip how can i get a huge amount of it with me, it`s more safe for health and it`s cheaper of course and doesn`t consume a lot of energy during manufacturing it , but it`s not comfortable in using it , i think.
Hello everyone! I've tried doing this today and did everything alongside the video exactly the same, but sadly when I dropped pods in the sodium alginate water they didn't form a membrane, but just started dissolving completely and I was left with a bowl of half -water- half -mix and a bit of gel on the bottom of the bowl, so it looked like it couldn't form properly, what could be done wrong? Appreciate the advice
Hihi it could depend on several variables like your food ingredient having too low calcium content (below 20% in its food label) or/and ur food not being within the right acidity (pH 4-10). Could also be that the thickness of your food mixture isn’t thick enough - you can add xanthan gum! Also the time in which you leave the balls to gel. Learnt this from another video - hope this helps 😅
Sir please put how to make gastronomi cilantro form