Fruit Reverse Spherification
ฝัง
- เผยแพร่เมื่อ 16 ก.ค. 2017
- In this video, you will see how to make liquid spheres filled with fruit juice, but you can easily use this recipe to fill them with whatever you desire.
Reverse spherification is the process of making liquid spheres that are contained in a thin gel bubble the process of making these is done by freezing any liquid with calcium lactate in it and then bathing them in a sodium alginate solution for a short time, this process was first invented in El Bulli by Chef Ferran Adria in 2003, its magical and theatrical way to present your food.
ingredients used:
- sodium alginate amzn.to/2uqAyv0
- calcium lactate amzn.to/2uqDrf3
- distilled water amzn.to/2tx2WXI
- raspberries amzn.to/2tidUoz
equipment used:
precise weighing scale amzn.to/2t6XlrS
silicone mould amzn.to/2uqzF5F
press juicer amzn.to/2vtb3WC
blender (similar) amzn.to/2uukmsb
spoon with holes amzn.to/2uupJaW
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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.
"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
🤣😂😎
Came here after seeing vanitha recipe cwc
Naanu sis
Same 👍
Ada nanum dha pa
Same
Same
Thanks a lot! so clear, logical and well explained
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!
this is very nice recipe.. thanks chef Davy Devaux
Cool this was really helpful for my science project 😊
And one tip: warm up the sodium alginate solution, the spheres will melt faster
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!
good explanation, thanks!
Nicely done…thank you.
Very fun and cool idea
excellent
Se ven deliciosos esos platillos
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!
Thank you imfrom Iran thnks and beauty video❤❤❤❤❤❤
i love your videos its really fun making foods you show us houw to make :)
Love the info
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
tnks for share....! just waooo...
OMG you're amazing :O !!!! contrags for your great job, fantastic.
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
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.
those are adorable. aweeeeeeeeeee
Awesome!! Thanks!!
Im glad you enjoyed the recipe Jonathan!
Btw, I need some help to get to a million subs, please help me by sharing this video, thank you!
thank you so much
you're welcome, have you tried making these fruit spheres?
good. thanks.
Thanks Hari!!!
Btw, I need some help to get to a million subs, please help me by sharing this video, thank you!
1:00 in and I can already tell the video is going to be great!
Very nice chef
I'm glad you enjoyed these fruit spheres Krishnapada!!
I really enjoying your videos. I wish you all the best
Thank you! 👍
Cool!
glad you think so! will you try and make these Ankisan?
Great vid. How do you store then and for how long?
they do this kind of stuff in bubble tea drinks
Why do you freeze them? just to keep it in shape? Thx! Excellent video!
Wow looking good
Thanks for your great reaction @Caribbean girl9k, also please take a moment to share this video.
This is really brilliant xd
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?
Thank you shared
Your welcome Vo Tram! If you could it helps me a lot if you share the video, thank you ☺️
can you make bigger ones? with different measurements ?
I yoused this video for my project
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!!!
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?
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
Can I do from aioli? Before I try from Hollandaise and it was lookin good.
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
Yay new vid
Hi!! Just watched your video.. can I substitute calcium lactate with calcium carbonate?
can you use calcium chloride dihydrate instead of calcium lactate ?
Did you already use it as a chocolate filling instead of burlée cream, for example? What is the expiration date?
I just discovered how to make caviar out of fish oil from this video :)
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....
Can we put the fruit juice in the fridge or counter? or should it be in the freezer
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...
Serving methods would be handy - plate, bowl, shot glass, spoon? Also, your juice is quite thick, is consistency important?
Good afternoon, how to pack the caviar? What is the durability?
It is obligatory to keep the alginate solution in the fridge? Does it affect some kind of reaction?
My spheres are dissolving in the alginate bath. What am i doing wrong?
Hello. How about an idea to make a documentary about "my way to success as a cook"? Would be a hit 100%.
Wouldn't it be best to keep them in an isotonic dilute alginate solution?
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.
Where did you get the tins from for your calcium lactate container
This was posted on my bday
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.
AWESOME!!
how long can you let it sit in the freezer? would a week be too long?
Can you do I the other way around. With the juice in sodium alginate
ITS SPHERICAL
How bout acidic spheres, like lemon ...will it still work ?
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!
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!
What is the use of calcium lactate?
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.
How many raspberrys do you need (in grammes) to make 75 ml of juice? :)
Thank you, sorry for my bad english.
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
Is there anyway to store the finished product for longer than 24 hours?
totally knarly video man
And totally tubular man
I noticed your accent are you from spain
How long would you hold the spheres??
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 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.
Is Calcium alginate same as Calcium lactate? On amazon it only has calcium alginate.
What can I use instead of sodium alginate?
Does sodium alginate solution feels sticky on the skin?
I actually followed your recipe and the spheres were great my only problem is it was so sour… what am i doing wrong?
Hey how do you do that but with water inside instead?? Please answer I have a really big project to do 😩🙏🏻
Pretty sure the same way except you change the juice to water.
Can we make reverse frozen spherification of venigratte dressing
could I do this with a puree so it is not as liquid?
Can the spheres be dry stored?
How much can you store the water-sodium solution?
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.
How long the sphere can be store ?
How long can we store it and how?
Whered you get that scale from?
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 😅
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
Is that eat able ?
Can you use lemon juice?🍋
Can we use syrup medicine
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?
Yummy perfection
Thanks you are fantastic @Teacher Faiza, if you could please share this video.
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