Molecular Gastronomy: Basic Spherification to Make Caviar
HTML-код
- Опубликовано: 9 фев 2025
- Get a molecular gastronomy kit to start experimenting at store.molecular... Learn how to make juice caviar with Basic Spherification, a molecular gastronomy technique developed by Chef Ferran Adria. This video shows you the possibilities of basic spherification, how it works and how to make spherification caviar with a syringe or a caviar maker.
The Caviar Maker has 96 pipettes connected to a syringe releasing 96 drops into the calcium bath in the same amount of time you would be releasing just one drop using a syringe or squeeze bottle. You can get the caviar maker at store.molecular...
Basic Spherification can be used to make small caviar-like spheres or large spheres. However, it is mostly used to make caviar spheres since the viscosity of the bath is thin allowing the small droplets to cohere into a spherical shape in the bath and the spheres don't stick together as in reverse spherification.
Learn everything you need to know about spherification at www.molecularre...
my friend and I have a science project and thanks to you it turned out great
This video is just beautiful
Chef Slowik from the Hawthorne approves...
Cool, now to taste em!
Same equipment I used to use in a tissue culture lab.
1:43, check your maths, 0.5/100.5 does not equal 0.5; you would need to mix 0.5 grams and 99.5 grams to have a 0.5 concertration.
ok nerd
U add it to a liquid idiot
@@nishithbaravkar7549 lol, what do you think the metric mass scale is based on? One kilogram is the mass of 1litre of water.
And besides when calculating % you can use mass or volume it makes no difference. It's a ratio! X amount Per 100.
@@chadcadsonvii5258 strength of solution can be measured in different ways like M/M, V/V and M/V....so while adding solid to liquid generally the strength is determined by M/V...so mass and volume does make difference
Hello, When the caviar is in the water to rinse. Do I keep them in water to harden 10-20 minutes or take them out of the water to harden for 10-20 minutes? Thanks
عالی عالی عالی
همونی که دنبالش می گشتم بود
why do you put the sodium alginate into the liquid you are trying to contain? Other processes talk about having an alginate bath where the droplets will fall into. This would prevent the "balls" from solidifying at the end of the process within 20 minutes as you discribed if I am not mistaken.
I would love to see a response to this question as well.
It’s because if you if you do it vice versa, you can’t use this technique. The membrane formed in reverse spherification causes the spheres to clump and stick to each other. You’d get a bad end result so if you form the membrane with the alginate inside the spheres, the calcium bath won’t cause them to stick.
@@robsloma841 legend. Thank you
If remain in clean water bath. How long does it last before serve !
what does it mean that spheres will harden in 10-20 minutes?
can spheres expand in hot coffee if we put for change the tatste >?\?
Okay but that beat is HARD
If don’t have vacuum chamber what is the alternative?
Hello i have a Question about this method , you can use , liquore ? or any alcoholic thing ? i wanna mix , honey+ginger+lemon+wisky (can do with out lemon ) sorry for my poor english ^^
How can i Store it a couple dass?
Airtight in a jar under oil?
So I just have to bring the ingredients to boil and then add the alcoholic beverage?
Is there any way to preserve bulk amounts? And would these dissolve or smash in something like yogart?
I was once told by someone who gave me a demonstration of MG topics who worked with Jose Andres, that you can hold your caviar in the same liquid you created it with. (THe juice) to retain it for more than 24 to 48 hours sometimes longer depending on the acidity of the liquid.
Mind you without the alginate. Ive stored in oil, but... I have had mixed results with serving them cleanly after that storage method.
So how do you do it with Cointreau? Will it affect the taste?
In some of your videos for making these spheres you use Agar Agar (or even gelatine) yet in this one you mention Sodium Alginate. What is the difference between these and are there specific reasons for using one or other of them?
All spheres with liquid inside are made with sodium alginate. Agar agar is used to make solid pearls with the cold oil spherification technique, no liquid inside. More on this technique here www.molecularrecipes.com/gelification/balsamic-vinegar-pearls/
@@MolecularRecipeslots of fake salmon roe nowadays....
@@MolecularRecipesyour link took me to a different place that wanted me to click on something and then allow notifications and I'm not comfortable with that. If it had taken me straight to whatever that pag is, I would have been willing to look into it.
As far as those chemicals you are adding to the water and the juice, they don't exactly look like something I would find at my local grocery store.
@@Lavenderrose73 The link works fine for me. You have to order the chemicals online or go to a specialized store, here in the Netherlands they are normally available in restaurant supply stores or kitchen supply stores. There isn't really another way to make spheres out of juice without chemicals like this, do you perceive these substances negatively as you call them "chemicals"? They are the norm in fine dining establishments, that apply modern molecular gastronomy.
What is the proper way to store spheres? And how long does it last?
I have the same question!
They tell you at the end of the video.
Any way to make it last linger than 30 min. If i leave it in the water bath how long will it be good for?
Does it work with liqueurs ?
I am using agar agar pauder...
What is the different?
Brand name for the chemical used??
where can i pick up one of those caviar makers?
store.molecularrecipes.com/caviar-maker/
Is the only limiting factor for your liquid's sphere formation acidity?
For example, could I make alcohol caviar or bacon caviar?
+Nipah Auauau Yes. It can't be pure alcohol but you can use a liquid with 10-20%.
@Molecular Gastronomy The video states that the juice cannot be used with milk, however would it possible work if the liquid has low calcium or can it not contain any calcium at all? I looked up some of the spheres shown in the video and a few of them contain small traces of calcium. is %10 calcium too much??
Molecular Gastronomy is there a book I can refer to. I am a professional chef but have not delved into molecular gastronomy. Its like a new language to me. Any tips would be great
+Nhut Luong use soy milk
There’s a video by Cocktail Chemistry that shows how to make caviar and infuse them with rum. I would think it would work with other spirits too. Look up his video on the Jungle Bird if you’re interested.
What can I use to reduce acidity, instead of sodium citrate? And do you always use distilled water when making baths and rinsing the product?? Thanks...
There are other PH buffers out there but we always use sodium citrate. It is only necessary to use distilled water when mixing it with sodium alginate. For rinsing or when doing a calcium bath for basic spherification it is not necessary.
Thank you very much
Good day, I try it when I put 250ml with 2,5g algiat and 500ml water with 3ml clorur and when i put juici into the water it is only "water" without gel. Can you help me? And sorry fom english.
With all due respect Just wondering if this method affect to the flavour. I made it with pumpkin juice. And the flavour has been changed. And i didnt like the flavour.
Use reverse spherification
if i don't want to use syringe, can i like use teaspoons instead if i want to make a bigger caviar? what is the difference between this technique and the reverse one that you guys did? thankyou
an interested student of pastry :D
Yes, you can make larger spheres with basic spherification. But if you are not making small spheres (caviar) it is better to use reverse spherification. Here are the reasons www.molecularrecipes.com/spherification/reverse-spherification/
Molecular Gastronomy great, if i used like teaspoons to make smaller spheres will it affect?
No problem, that should work.
To remove bubbles fast. Put i vacuum chamber.
How long these Caviar's stay in shape after we preparation
???
about the calcium chloride, if i put more than the required amount of CC, it may cause some health issue?
No.
nice!!!!!!!!!!!!!!!! cool idea sir
Hi!! Can I substitute calcium lactate with calcium carbonate?
This will render the taste quite bitter
Recipe please
If you freeze this in a mold how long do you let it thaw out before you drop it into the water mixture? Does when it unthaws pop because the liquid would expand?
At like 2:40 I thought there was a HUGE spider on the table but it ended up being a whisk. I need some glasses.
Are these spheres similar to the bubble tea pearls?
Valeska van Broekhoven for that you would want to look at reverse spherification :)
+Valeska van Broekhoven Bubble tea pearls are usually tapioca pearls.
@@shuggaqube There are actually lots of different kinds of bubble tea pearls that aren't just tapioca.
Send me your recipe
How to know when the alginate has dissolved perfectly in the liquid? How long it took you to dissolve the Sa in the plum juice?
I've tried adding Sa into filtered water, blended it for 10-15mins, but when I poured the solution to the calcium bath, no spheres formed. I even made 1% and then 2% alginate solutions yet no spheres formed.
And why my Sa color (bought it from local store) different from yours? Mine is brownie.
Arch May be there is a problem with the quality of sodium alginate you purchased. It is supposed to be white. It doesn't take that long to dissolve with a blender.
Molecular Gastronomy - Once the spheres harden is there ant way to soften them again? Can you use the hardened spheres for anything?
Kris Diel I would imagine you could use the hardened spheres like boba pearls and add them to an iced tea. I’m not sure about preventing or reversing the hardening though. Maybe keeping them slightly moist could prevent any hardening?
Shokugeki no soma sent me here
Same
Hello! Does anyone knows for how long (hours? Minutes? Days? ) after you make the caviar is good to be consume?
Consume within 20 minutes. Will begin to harden thereafter.
donde consigo ese aparato para hacer ese caviar
Currently out of stock but we'll have it back in a few days store.molecularrecipes.com/caviar-maker/
I didn't know about the 10 - 20 minutes hardening mark!!!!
THANK YOU SO MUCH. OMG, I DIDN'T KNOW THAT!!
is there a way to prolong the drying time? Apart from holding it in a distilled water bath??
Does anyone know!?!?!?
Reverse spherification, Instead of adding SA juice to calcium infused water, you do the reverse thing. Add CL to your desired liquid and infuse SA with water. That prevents those spheres to form a gel after a certain time
What is background score? Does anyone know?
no sorry i don't know but i'll ask my friend shazam
Could this process be used with milk or cream? Or would the sodium not mix well with the milk? Just curious about the process bc all the videos I've seen used juices. Thanks for the video!
in this method you cant use liquids containing calcium, so milk or cream or products derivated from milk CANT be used, i think it will start to "coagulate" as soon as you add the alginate,
But you can make spheres on liquids containing calcium, althought its a different method, called reverse Spherification, or froze reverse spherification.
P.S, Sorry for my english
I would use calcium lactate instead of the chloride to avoid the bitterness... ;)
Hi Jerry, in this case of basic spherification it doesn't matter because you never consume the calcium since it is in the bath. Which calcium you use is important in reverse spherification because the calcium is actually inside the sphere so in that case you definitely you need to use calcium lactate or calcium lactate gluconate.
Umm wheres the alcohol cointreau?
A lot of recipes out there call for high accuracy scales to measure out the gram, and since I have limited budget, getting a scale for this is out of the question. Is there a teaspoon & cups version of the recipe? I've been trying different measurements, but the spheres won't form or hold shape. Not sure what I'm doing wrong.
Unfortunately it is very imprecise to use volume for these small quantities. sorry!
get the AWS 100 it's like 20 bucks and is more then accurate enough for this.
You can actually get one for under $15 at store.molecularrecipes.com/measuring-tools/ It is also included in several of our kits.
That looks like the aws 100 :D
www.amazon.com/American-Weigh-0-01g-Digital-Scale/dp/B0012LOQUQ
Can i add miso soup?
this is exactly what i thought
yeah you can
Fun fact: that's how the fish does it too
technically, 100g + 0,5g aint a 0,5% but a 0,4975% solution (for you have 0,5 in a total mass of 100,5),
for 0,5% you need to add 0,5g into 99,5g.
but as this still seems to work with your incorrect math, am i to assume it doesnt have to be that precise?
This is how molecular recipes always do their scaling. It's 0.5% of the base fluid, not an overall 0.5% concentration. Very confusing, but it's their convention, so you'll get better, reproducible results by following it.
Pe Ka you're so smart I think you're cool.
👍🏻👍🏻
Can I perhaps reduce the acidity, but not distort the flavour of my dish? My 'juice' had a thick consistency, like just a touch more than coating the back of a spoon. Its meant to be tart and sweet at the same time. Its made with mangoes.
please one video about apoxy resin making
Hello everybody, Im shahira totally new to this world, need to ask about something, if I make those fruit caviar pearls, if I add to jelly , what happens when jely sets , will the caviar stay the same , or will they get crushed
I am not sure what you are trying to do. Can you please rephrase? Here is more information about this technique www.molecularrecipes.com/spherification/
Wow!
what happens when the gel base is to acidic? i know one has to control the acidity, but why?
Gel doesn't form. The acidity inhibits the alginate from forming cross-links to form a gel in the presence of calcium. Use reverse spherification in this case. You can learn more about spherification here www.molecularrecipes.com/spherification/
Why do you measure the fluids in grams?
lilpjotr just use the ratio given its not that hard bruh
To obtain a correct ratio for the mixing of the chemicals, everything is weighed and not measured by volume.
Isn‘t calcium chloride toxic ?
Mxrc M According to Google, it’s not very toxic. It could cause diarrhea or an upset stomach at higher concentrations than was used in the video, but there should be, if anything, a trace amount of it present in the caviar, and it shouldn’t be a problem.
Can I add alcohol? :D
Yes, here is an example with Cointreau www.molecularrecipes.com/spherification/caviar-cointreau/
God
Woww
We now have ear cancer from that sound!!
Jesus loves you and I hope you have a great rest of your day!!~
Music is horrible.
Its more like Chemical Gastronomy........!!! God save mankind.
If it didn't come out of a fish it's not caviar .-. it's just a flavored sphere...
Χαβιαρι απο βινσαντο καλυτερο 😂😂😂
There are so many unanswered questions this video is worthless.
1) Where the heck am I supposed to find sodium alginate?
2) How the heck am I supposed to determine the Ph of my juice?
3) IF, in fact it is a Ph issue what makes you think I happen to have sodium citrate just kickin around to fix it? And how much do I add?
4) If bubbles appear leave in the fridge for 1 to 24 hours. But it must be served within ten minutes... Yeah -thanks for that genius.
terrible video.
Dan Jackson 1) There are many shops which sell chemicals for nutritious purposes, I only know the swiss ones. 2) There are special products, if cheap, little bits of paper which change colour depending on pH value. 3) Keep on adding and checking pH, depends on the original pH value. 4) It has to be served within 10 minutes after the spheres have been rinsed. The juice can be kept for days until preparation.
@@comradeofallcorvids5056 thank-you so much for this! Your info renders this video slightly less useless. I live in Canada and will do what I can to source these things myself. I used to have tropical fish and am familiar wth Ph testing kits. Am I going to buy one for this recipe? Nope! haha..
Amazon, if you think you can handle it. I doubt they can handle you, so try not to speak.