How to improve the texture of popping/bursting boba spheres with reverse spherification?
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 "hard, plastic texture" that burst in your mouth.
The ones I make only result in a soft outer membrane that easily pops, unlike the one mentioned above.
I've tried the following already:
- Higher alginate bath (1500g of water with 17g alginate, mixed with blender)
- High calcium lactate solution (1500g of flavorful liquid with 15g calcium lactate)
- Adding guar gum with the calcium lactate solution
- Using distilled water, not tap water for both calcium lactate/sodium alginate mixture
If I did it however with direct spherification, it does yield tougher membrane but it would only lasts like a good 15min till the whole batch turns jelly, which sucks if you're preparing it for parties or catering.
What am I missing here? Any additional chemical? Some procedure perhaps?
Pictures about "How to improve the texture of popping/bursting boba spheres with reverse spherification?"
How do you make a perfectly round popping boba?
The ingredient shot. 8 ounces apple juice, 1/2 tsp sodium alginate, 1/8 tsp sodium citrate, 2 cups of water, 1/2 tsp calcium chloride, plus an additional water bath. Basic spherification requires only that you mix an alginate with a liquid and drop that mixture into a calcium bath.What liquids are best for spherification?
Unlike traditional boba, which is tapioca-based, popping boba is made using the spherification process that relies on the reaction of sodium alginate and either calcium chloride or calcium lactate. Popping boba has a thin, gel-like skin with juice inside that bursts when squeezed.Is popping boba a spherification?
Popping boba are made using a spherification process that includes a reaction of sodium alginate and calcium chloride or calcium lactate. This process results in fruit juice filled \u201cbubbles\u201d that burst when pressure is applied to them.How to Make Popping Boba: The Science of Spherification
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Images: EKATERINA BOLOVTSOVA, EKATERINA BOLOVTSOVA, Ono Kosuki, Plato Terentev