I want to make a dessert that simulates a salmon roe sushi (like this) using rice pudding and spherified melon juice with a chocolate "seaweed" wrapping. But I
Whenever I try to create something delicious using spherification I find that whatever has gone in comes out quite bland (I've tried using fruit juices (non-cit
Using sodium alginate, I know you can make "caviar" of many ingredients. For those who are not familiar with the process, here is an online explanation. Lookin
I have been playing around with the spherification process. My questions are how long can I hold a sphere and what is the best way to do so??
I belong to a cooking club in which we have several home cooks who wish they had gone to culinary school. Anyway, I am cooking a dinner in which I am exploring
I've had great success making 'caviar' with sodium alginate and calcium chloride. I've used both an eye dropper and a Parmesan shaker (when I needed a whole lot
After much experimentation with reverse spherification this weekend, I completely failed to get an acceptable product. Caviar didn't form properly. In particula
A couple of days ago I made a first attempt at dessert sushi. Everything went reasonably well except for the salmon roe which I'd planned to make from orange je
Can I REUSE an alginate bath for reverse spherification? If I use a solution of alginate today, can I use the same solution next week? How should it be optimall
I've been experimenting with reverse sphereification this week. The results... well, the results remind me that even the professionals have to practice. How d
I was recently making some mint spheres using reverse spherification, as a bit of background here was my process: I blended around 15g of mint leaves with 250ml
I've been trying to make chocolatini (vodka, godiva liqueur, baileys) spheres, but I've had some issues with separation of the alcohols. Also, I've been decidi
I'm doing apple caviar using alginate in my apple juice and calcium lactate as my spherification bath. Everything worked out well, the result is amazing, but af
As a Barista, I have been playing around with different coffee flavours and creations. Now I have been thinking of also adding textural elements in the coffee.
Like hot chocolate or something. I realize some liquids are thicker than the other, would it work if its thick and hot?
I want to plate a carrot sphere, made using reverse spherification, for a hot entrée. How do carrot spheres hold up to heat?
I'm trying to make boba spheres using reverse spherification, but it doesn't have the texture like the ones you get from asian supermarkets, the one with a "har