Dear @ChefRudakova! Do any of these liquids need distilled water? Perhaps the sodium alginate bath or the pure water bath? How was the tomato juice made? Did you just print the tomato juice? Is it not too diluted? Maybe you strained the tomatoes? Thank you! I'm using a translation app, I hope it translates well. :)
i did this same stuff for my science fair experiment this year. currently i am at my city's science fair because of it! i love spherification, it is very fun.
Hi! Love your video. I have a question... You wrote: "Important TIPS to remember: 1) Make sure that you do not mix up Calcium Lactate with Sodium Alginate. Use Sodium Alginate for Water and Calcium Lactate for the "spherified" liquid, and not the other way around. *that happened to me before... not the best idea..." I am wondering, Why it is not the best idea to make it inverse? Does it taste different? Or what is the difference? I have been watching other videos about liquid spheres and some of them talk about using sodium alginate for the "spherified" and hopefully I found your comment that may have the answer. Thank you for your help!
Hi, i’m trying this, this weekend with mojito and looked up this question. Reverse spherification allows for a liquid centre as the alginate just forms around the outer layer of the sphere and the other alginate molecules are too big to cross the membrane
Yeah I’ve watched a few videos where they say that the spheres need to be used straight away to avoid the whole sphere eventually hardening. Perhaps this stops it.
Thank you soooo very much for sharing your beautiful videos & skills, technical abilities. I just loved learning from you. You make it so simple to follow you step by step instructions which is absolutely awesome. I want to learn as much as I possibly can when it comes to molecular gastronomy. I'm a chef and I want to learn all about it as well as learning about making different coloured candy and blowing sugar into different shapes and then fill in with mousse ect. So please make more videos because I love every second of every one of them. Your number 1 biggest fan from New Zealand.
Very happy to help you out as much as I can by sharing your videos & in any other way, anytime anywhere. If at anytime you decide to come visit my beautiful country of New Zealand then please let me know because I'd relish the chance to work beside you creating new improved dishes. I teach my students for free because it's my way of giving back to the community by teaching high school students a much healthier life choices that they unfortunately don't get at home. Also half of my students have moved on to become qualified chef's as a career choice.
you can remove the air bubbles by using a sous vide machine. there are some that work in "wet" mode and stop sucking out the air from the bag once liquid hits a sensor. i found it useful to avoid waiting for 24h. it also makes the process more consistent
they will last for weeks if you put the balls into a jar with liquid containing the same ingredients. by itself in a container, it will last 30 minutes to an hour before it deflates and seeps out.
What is the difference between reverse spherification and direct spherification in terms of which spheres will hold up longer / can be made ahead of time / texture of final product? Thanks
I just found you by accident... You are AMAZING ! Mesmerizing food porn ;-) Can you actually freeze them ? I want to make them in advance for my dinner party and thought that would be "the icing on the cake" ;)
Andreas B thanks! I haven’t tried freeing them once done. But I wouldn’t. You can keep them in water for a couple of hours no problem ( depending on the type of liquid that you want to spherify)🤓
you know what i think is a pity these days people don't have time to just click on the button and go. they don't see the work behind how much sweat is in it. only 4 comments for this video, probably people don't even watch the video before they leave again. great video professionally made thanks for this inspiration once again i will come back :-)
Could you... mix in some calcium lactate into some chili, portion it into balls and freeze them, and then drop them into a sodium alginate solution to make basically a meaty tide pod? I wonder if the gel would hold after the chili thaws.
Hello Chef, I love watching your creative videos. Could you please tell me the shelf life of the sperification liquid, also how many times i can use the liquid ? Thanks in advance
The 1st container is a solution of water with Sodium Alginate, that’s where the outer layer of the spheres is formed and the last 2 are with clear water for cleaning the spheres off the SA and keeping purposes. I hope it helps 🤓✌🏻
Nice video! Is it possible to reverse spherificate bechamel sauce? Can bubbles hold its shape on hot food like pasta? and what is the maximum size of bubble? Can you make it big? Your answer will be very helpful towards my restaurant!!
Bechamel sauce - absolutely; hot foods - for a limited time; maximum size - there’s no maximum size really, it’s just very hard to handle it when it gets big (also you might want to hold it in the solution for longer to create a thicker outer shell). I hope it helps 🤓✌🏻
Hi Chef Rudakova My big question is if it is possible to warm um the spheres to 60°c So that I can use them as an part of a main dish ? Ore will the warm up destroy the texture?
I was wondering can this spherification be used as a skincare sphere using a face liquid formula to the mix rather than an edible? And if it can would you suggest making the outer shell a bit more stronger. Could these be put in a base of water and alcohol to be sold in sphere form or would they break down…thank you
Good afternoon, Ma'am.Sorry, I am new to this science. I had a few questions about this and yours is the first video I am watching. I would like to do some research on this science for my MSc. I had a few questions. 1.are all the chemicals used here edible? 2. how does this new science of molecular gastronomy help people? 3. Why is it different from the normal food we eat.? Is it a more healthier alternative or only for plating? Thankyou
1. yes - Sodium Alginate comes from seaweed. Its what makes the bubbles in bubble teas! 2. Not really new its been around for 80ish years! It's really just for show and provides nothing extra in regards to it being healthier. It will add different textures and such to foods! When eaten they pop. 3. See 2.
Mam pls tell me how to make cheese spheres give video . Beacouse i work in CONTINENTAL cusine ... my frend work in cold pantry section i saw him making cheese spheres for cold salad
biraj darjee it depends what kind of cheese and what kind of spheres... if it’s any soft cheese, it would work the same way as in this video with Yogurt sphere. If you have a photo or a video, DM me on Insta, I’ll have a look 😉
Sure mam i dont have photo i am at reyadh working as executive chef . My frend is in india .. he used cream chees what cream chees he used i dont have idea ... long tym ago sorry mam
It sounds like it would be exactly the same method as for yogurt/kefir spheres in this video 😉 try out this recipe and let me know how it works for you
Hi, I come from a 3rd world country and have a hard time getting my hands on sodium alginate, and other molecular gastronomy ingredients. Do you have any advice on where to get it or make it?
Hello 👋 I have troubles getting them myself and you can’t really make them yourself either, unfortunately. I personally, check Amazon first, and if it’s not available there, I do the internet search for my country. Usually, someone is selling it online, but with a steep shipping cost... If Amazon is available at your country, check out my affiliate links in the description (I always link the products that I’m using in my videos there). I hope it helps a little 🤓✌🏻
hi dear chef . thanks for this recipe . I have a question , Is there any difference between distilled water and normal water? I did this recipe (frozen pineapple juice spheres and mango juice)but the liquid dissolved in the sodium alginate bath and no balls formed. Can you tell me what is the problem ?
Hey there 👋 Basically, it depends on the type of "normal" water that you have where you're located... If in doubt, go for distilled bottled water. "Normal" tap water, might have some additives in it that might prevent the process of spherification. Also, it's good to check the quality of your ingredients, check for expiry dates etc. And finally make sure that everything is dissolved properly... I hope it helps🤓✌
Hello Chef Rudakova, Love the channel and your explanations. Just wanted to ask you - can you reuse the Sodium Alginate mixture for a few days by keeping it in the refrigerator? It’s very difficult to source this where I live and I rather reuse it if possible. Thanks a bunch! Arjuna
@@ChefRudakova thank you so much! I just made a key lime whiskey sour sphere and my friends were amazed! Thanks again for your very informative videos!! Please keep posting!
@@ChefRudakova Just another question if I may, once you make the cocktail spheres using reverse spherification, can you store them for a few hours in the refrigerator without the membrane leaking ? I’ve seen a video that shows them dropping the spheres into the cocktail mix without any calcium lactate gluconate. Would that work?
@@arjunakarunatilaka5998 Did you use the freeze method or the spoon one for your spheres? I'm just trying to understand how to judge whether the liquid is thick or thin enough.
Question; I made sphears out a tomato sauce I made. Texture is great. Problem is that its super bitter. Is it from the calcium? Might I have dial back on it? I have more of the same sauce and it taste fine.
I followed the steps to the letter, but when I put the frozen liquid in the sodium alginate solution, some of it disintegrated and some of it swelled up, but with a tail and some of it succeeded, but it disintegrated later. What could be the reason?
tanvi Jain most of them should go away by then. But you can also try to vacuum seal the liquid to eliminate extra bubbles if you have a sealer. I hope it helps
@@ChefRudakova i was looking through the comments to see if anyone would suggest that. seems like using a food vacuum device would speed up the process a bit for waiting for bubbles to go away.I have a jar "sealer" that vacuums the air out of the container and seals it when the vacuum sucks the lid back down lightly. I imagine using it would draw out the big bubbles and storing it in the fridge to set, while still under vacuum, would get the rest of the smaller bubbles as they navigate to the surface.
I'd recommend using Xanthan Gum or Guar Gum for thickening, as they add much less/none extra flavour, while starchy thickeners will change the flavour for sure. But, yes is the answer to your question. You can absolutely use a thickener🤓✌🏻
if you use Agar Agar, it won't be a reverse spherification any more. It'll be very different in texture. Check out my Molecular Gastronomy playlist on the channel to learn about different spherification techniques 🤓✌🏻
Question, the wine, looked like it was in the shape of the bottom of a cupcake paper, but then it turned into a ball? Am I seeing that right? Wanted to see how it did that. Thanks!
Awesome video! I'm planning on trying this soon, is there any chance this would work for a warm sauce like a duck jus? and could I reheat it or would I have to use it instantly? Thank you!
I tried this but my alginate solution won't come correct at all Is the alginate at fault I tried adding more adding less I added calcium to the yoghurt to even some gum It did not work Any suggestions
If I wanted to make a bunch of these a couple days before a party, how would I store them? Also, for a guava juice version, I would use the freezing version?
Store in the last water bath. But make sure they don't stick to each other. For anything that's too lose in texture, you would want to go for either a thickener or freeze it first.🤓✌
My Skillshare: www.skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
Dear @ChefRudakova! Do any of these liquids need distilled water? Perhaps the sodium alginate bath or the pure water bath? How was the tomato juice made? Did you just print the tomato juice? Is it not too diluted? Maybe you strained the tomatoes? Thank you! I'm using a translation app, I hope it translates well. :)
this is gonna take my paintball game to a whole new level!
such an underrated comment
i love this clip.
I try to learn molecular gastronomy.
I came across this clip. ty. by
Apprentice cook
Thank you so much! Thanks for watching 🤓✌🏻
i did this same stuff for my science fair experiment this year. currently i am at my city's science fair because of it! i love spherification, it is very fun.
Oh wow 🤩 Congrats! And good luck on the fair!
@@ChefRudakova thank you so much!
Hey, I just tried this but I failed:( I tried using curd . Can anyone help me out?
Thank you so much I can’t wait to try this ❤❤❤!!!!!!
You are really a genius.. lot of love from India... Keep it up...
This should help me with my tide pod addiction. Lol I love the video and will be trying to make some in the future.
LOL! That ending took me by surprise. I appreciate the clear and simple instructions. Thank you.
Glad you liked it🤓✌🏻
Hi! Love your video.
I have a question... You wrote:
"Important TIPS to remember:
1) Make sure that you do not mix up Calcium Lactate with Sodium Alginate. Use Sodium Alginate for Water and Calcium Lactate for the "spherified" liquid, and not the other way around.
*that happened to me before... not the best idea..."
I am wondering, Why it is not the best idea to make it inverse? Does it taste different? Or what is the difference? I have been watching other videos about liquid spheres and some of them talk about using sodium alginate for the "spherified" and hopefully I found your comment that may have the answer.
Thank you for your help!
Hi, i’m trying this, this weekend with mojito and looked up this question. Reverse spherification allows for a liquid centre as the alginate just forms around the outer layer of the sphere and the other alginate molecules are too big to cross the membrane
Yeah I’ve watched a few videos where they say that the spheres need to be used straight away to avoid the whole sphere eventually hardening. Perhaps this stops it.
This is awesome, so going to try this. Thank you
wow a processed water bubble! yum!
Beautiful 😍😍. Thanks for the recipe chef
My pleasure 🤓✌🏻
Thank you soooo very much for sharing your beautiful videos & skills, technical abilities. I just loved learning from you. You make it so simple to follow you step by step instructions which is absolutely awesome. I want to learn as much as I possibly can when it comes to molecular gastronomy. I'm a chef and I want to learn all about it as well as learning about making different coloured candy and blowing sugar into different shapes and then fill in with mousse ect. So please make more videos because I love every second of every one of them. Your number 1 biggest fan from New Zealand.
Ooooh 😊 thank you so much for this comment! And for watching my videos✌🏻 Please help me out to gain more audience by sharing my videos with friends 🙏
Very happy to help you out as much as I can by sharing your videos & in any other way, anytime anywhere. If at anytime you decide to come visit my beautiful country of New Zealand then please let me know because I'd relish the chance to work beside you creating new improved dishes. I teach my students for free because it's my way of giving back to the community by teaching high school students a much healthier life choices that they unfortunately don't get at home. Also half of my students have moved on to become qualified chef's as a career choice.
@@ChefRudakova Muchas gracias por compartir tu talento 🤗saludos desde Perú 🇵🇪
you can remove the air bubbles by using a sous vide machine. there are some that work in "wet" mode and stop sucking out the air from the bag once liquid hits a sensor. i found it useful to avoid waiting for 24h. it also makes the process more consistent
is Calcium lactate gluconate same as Calcium lactate or are they different?
Great use for your IKEA tea light!
How long do you blend it for in the beginning
Thank u chef... will definitely try it out
You are most welcome!🤓✌🏻
I LOVE ur videos, u will go trending in no time🙌🏾❤️
Yes please! 🤓✌🏻
Good day...may i ask...how to preserve the spheres properly and how long the shelf life?
How long will the spheres last once it's formed?
Do we need to serve them immediately? Or, we could prepare them a day or two before.
It’s best to do it right before
@@thehammmann thanks
@@thehammmann Can you answer the initial question; How long will the spheres last once it's formed?
they will last for weeks if you put the balls into a jar with liquid containing the same ingredients. by itself in a container, it will last 30 minutes to an hour before it deflates and seeps out.
What is the difference between reverse spherification and direct spherification in terms of which spheres will hold up longer / can be made ahead of time / texture of final product? Thanks
Direct turns out slimier/gooier texture, reverse keeps a more liquid inside & thinner membrane
What liquid are you planning to use to make of these reverse spheres / caviar / pods?
Vegan quail egg yolk sushi addition for a Buddhist New Year's gathering (if we are allowed to by then).
Diane Howard awesome idea😎
I just found you by accident... You are AMAZING ! Mesmerizing food porn ;-)
Can you actually freeze them ? I want to make them in advance for my dinner party and thought that would be "the icing on the cake" ;)
Andreas B thanks! I haven’t tried freeing them once done. But I wouldn’t. You can keep them in water for a couple of hours no problem ( depending on the type of liquid that you want to spherify)🤓
I’m planning to make olive oil lemon dill and mint sphere ... any suggestions on formula ?
you know what i think is a pity these days people don't have time to just click on the button and go. they don't see the work behind how much sweat is in it.
only 4 comments for this video, probably people don't even watch the video before they leave again.
great video professionally made thanks for this inspiration once again i will come back :-)
KYND FOOD yo judgement much?
I'm clueless and New to this process I have no idea what the intent of this is??? Please fill me in
How long does it stay?
Could you use something smaller, like a squeeze bottle or dropper for the spheres? Like with agar agar pearls?
lovely very helpful, thank you!
Could you... mix in some calcium lactate into some chili, portion it into balls and freeze them, and then drop them into a sodium alginate solution to make basically a meaty tide pod? I wonder if the gel would hold after the chili thaws.
Hello Chef,
I love watching your creative videos. Could you please tell me the shelf life of the sperification liquid, also how many times i can use the liquid ?
Thanks in advance
interested in this as well :)
How much in advance can i prepare them? Will they hold if i make them few hours befor i serve them?
What is the shelf life of these spheres? And how should you store them? Submerged in water?
2 % of Calcium lactate by weight ?
what is the expiration time for these liquid spheres? Should I keep n the fridge, right?
Das hast du toll gemacht 👍 dankechön
danke 🤓✌
Those sodium alginate solution will be thicker like? Similar to jelly?
could you please say the degree of water in the last
step
Great video liquid my friend
Hi chef, was wondering if reverse spherification works with oils, as they are hydrophobic would it affect the end result?
Still waiting for answer as well.
Are the 3 clear bowls of cold water? where you make the spheres?
The 1st container is a solution of water with Sodium Alginate, that’s where the outer layer of the spheres is formed and the last 2 are with clear water for cleaning the spheres off the SA and keeping purposes. I hope it helps 🤓✌🏻
Tomate pulp can be very liquid but you didnt have to freeze it?
I didn’t find it necessary. Tomato juice with pulp has enough viscosity to get spherified without freezing. Thing viscosity if in doubt😉
I’ve heard of people doing with with Gatorade and that’s pretty much just sugar water.
anyone know how long these will keep structurally sound in the fridge?
Beautiful, thank you chef
sending love from Vietnam ❤!! Also can I use this technique to make cocktail caviar?
Can I use a mango pure? And What happens if I add sugar to the mango pure?
For the water bath, should i use distilled water or just regular tap water?
Nice video! Is it possible to reverse spherificate bechamel sauce? Can bubbles hold its shape on hot food like pasta? and what is the maximum size of bubble? Can you make it big? Your answer will be very helpful towards my restaurant!!
Bechamel sauce - absolutely; hot foods - for a limited time; maximum size - there’s no maximum size really, it’s just very hard to handle it when it gets big (also you might want to hold it in the solution for longer to create a thicker outer shell). I hope it helps 🤓✌🏻
I couldn't perfectly dissolve Sodium Alginate. Always get clumps at 1% wt/wt. Do you have any idea what I might do wrong?
Is it has to be 24 hours? Can i rest it in the chiller for 1 hour?
It doesn’t really matter that much, the goal is to eliminate bubbles 🤓✌🏻 I hope it helps.
@@ChefRudakova thank you very much 🙏🙏 and thanks for sharing
@@ChefRudakova but in the video the tomato and wine sphere still had bubbles how to avoid? also for the wine we also use 6g of calcium like for kefir?
What calcium lactate are you using?
Hi Chef Rudakova
My big question is if it is possible to warm um the spheres to 60°c
So that I can use them as an part of a main dish ?
Ore will the warm up destroy the texture?
Does it work with alcohol mixtures ? i imagine doing different cocktails, with small amounts of alcohol, as spheres ?
Wow!! Amazing work chef. Thank you. Subscribing ❤
Thanks for support 😊
Thanks for an amazing video
I was wondering can this spherification be used as a skincare sphere using a face liquid formula to the mix rather than an edible? And if it can would you suggest making the outer shell a bit more stronger. Could these be put in a base of water and alcohol to be sold in sphere form or would they break down…thank you
Great question.
how would a chef know that???
Hi Chef! How many times can you reuse Calcium Chloride bath?
How do we store this?
Like in the refrigerator?
this channel is gold! pls pls pls next time don't put music pls talk! ♥
Haha 😆 thanks! The new videos that are coming our will all “talking” and a little but of music 🤓 Let me know if you’ll like the new format✌🏻
@@ChefRudakova yea I'm hooked love you and your channel keep it up its amazing
Good afternoon, Ma'am.Sorry, I am new to this science. I had a few questions about this and yours is the first video I am watching. I would like to do some research on this science for my MSc. I had a few questions.
1.are all the chemicals used here edible?
2. how does this new science of molecular gastronomy help people?
3. Why is it different from the normal food we eat.? Is it a more healthier alternative or only for plating?
Thankyou
1. yes - Sodium Alginate comes from seaweed. Its what makes the bubbles in bubble teas!
2. Not really new its been around for 80ish years! It's really just for show and provides nothing extra in regards to it being healthier. It will add different textures and such to foods! When eaten they pop.
3. See 2.
Thankyou! 😁
just a raandom question is this possible for sanitizer? being curious how it might end up....
I have no idea... 🤷🏼♀️ You’ll have to let me know, if you try.
That’s very interesting. Please do let is know if you try.
Is it normal for the liquid to taste bitter after blending with the calcium?
Kai Yang Chua no it’s not normal... make sure that you use Calcium Lactate Gluconate (not Calcium Chloride or anything else)
@@ChefRudakova thanks for the advise!
Hi, I would like to do this with onion pure and green pea pure, how can I do this ?
Can these be made with an alcohol filling
Hi does sodium alginate mixed with water feels sticky on the skin? I'm planning to make serums out of it
Can I make this with liquid has low acyl gellan gum 1% and xanthan gum 0,1%and calcium lactate 3% as sphered fluid gel ?Is there any conflict?
Hi!! Can I substitute calcium lactate with calcium carbonate?
Is it possible to store the mixed Alginate water until the next use?
yes
Mam pls tell me how to make cheese spheres give video . Beacouse i work in CONTINENTAL cusine ... my frend work in cold pantry section i saw him making cheese spheres for cold salad
biraj darjee it depends what kind of cheese and what kind of spheres... if it’s any soft cheese, it would work the same way as in this video with Yogurt sphere. If you have a photo or a video, DM me on Insta, I’ll have a look 😉
Sure mam i dont have photo i am at reyadh working as executive chef . My frend is in india .. he used cream chees what cream chees he used i dont have idea ... long tym ago sorry mam
He just said me it will burst in mouth i saw him making with proper masurement ..
It sounds like it would be exactly the same method as for yogurt/kefir spheres in this video 😉 try out this recipe and let me know how it works for you
Thank you for your amazing work, mam is it possible to store the spherification product for long time like 1 month ?
donny dwi it’s not advisable. 1-2 days max and it also depends on the liquid that you spherify...
Hi, I come from a 3rd world country and have a hard time getting my hands on sodium alginate, and other molecular gastronomy ingredients. Do you have any advice on where to get it or make it?
Hello 👋 I have troubles getting them myself and you can’t really make them yourself either, unfortunately. I personally, check Amazon first, and if it’s not available there, I do the internet search for my country. Usually, someone is selling it online, but with a steep shipping cost... If Amazon is available at your country, check out my affiliate links in the description (I always link the products that I’m using in my videos there). I hope it helps a little 🤓✌🏻
hi dear chef . thanks for this recipe . I have a question ,
Is there any difference between distilled water and normal water?
I did this recipe (frozen pineapple juice spheres and mango juice)but the liquid dissolved in the sodium alginate bath and no balls formed. Can you tell me what is the problem ?
Hey there 👋 Basically, it depends on the type of "normal" water that you have where you're located... If in doubt, go for distilled bottled water. "Normal" tap water, might have some additives in it that might prevent the process of spherification. Also, it's good to check the quality of your ingredients, check for expiry dates etc. And finally make sure that everything is dissolved properly... I hope it helps🤓✌
Or maybe it's because of enzymes in pineapple called bromelain? Mango juice sphered properly?
So Amazing 🤩
Can I use milk for this recipe?
Yes
Hello Chef Rudakova,
Love the channel and your explanations. Just wanted to ask you - can you reuse the Sodium Alginate mixture for a few days by keeping it in the refrigerator? It’s very difficult to source this where I live and I rather reuse it if possible. Thanks a bunch!
Arjuna
Yes, of course, you can reuse Sodium Alginate water, once it’s mixed, just train it off. 🤓✌🏻
@@ChefRudakova thank you so much! I just made a key lime whiskey sour sphere and my friends were amazed! Thanks again for your very informative videos!! Please keep posting!
@@ChefRudakova Just another question if I may, once you make the cocktail spheres using reverse spherification, can you store them for a few hours in the refrigerator without the membrane leaking ? I’ve seen a video that shows them dropping the spheres into the cocktail mix without any calcium lactate gluconate. Would that work?
@@arjunakarunatilaka5998 Did you use the freeze method or the spoon one for your spheres? I'm just trying to understand how to judge whether the liquid is thick or thin enough.
Great Job, thank you very much!
Thank you too! 🤓✌🏻
How many time do you let them in algin ?? 2/3 mins?
Yes, about 2-5 min. The longer you keep them there, the thicker the coat will form.
Question; I made sphears out a tomato sauce I made. Texture is great. Problem is that its super bitter. Is it from the calcium? Might I have dial back on it? I have more of the same sauce and it taste fine.
Good question, Chris. Make sure that you use Calcium Lactate and not Calcium Chloride, which is bitter. Let me know if it helps, please 🤓✌🏻
@@ChefRudakova aww!!! I see my mistake already! Thanks a bunch chef. Happy holidays
Excellent
what does it mean by calcium should be 2% of end product is 2% of the type of food we're going to spherify?
I followed the steps to the letter, but when I put the frozen liquid in the sodium alginate solution, some of it disintegrated and some of it swelled up, but with a tail and some of it succeeded, but it disintegrated later. What could be the reason?
There could be many reasons. Check first the quality & expiration dates of the Molecular ingredients you are using.
@@ChefRudakova
can i use calcium chloride instead of calcium lactate ?
and what the amount of it ?
very nice thank you 😃🌹
Hi! Can I use these to replace pakacging. Perhaps as edible sauce pakacging ?
I'm not sure what you have in mind. But you should definitely go ahead with it and try your ideas out🤓✌ Let me know how it goes
please tell me how can i learn gastronomy cooking ? is there any course or i will have a change to learn it in culinary art course ?
My online Molecular Gastronomy course is coming up soon. Subscribe here: www.subscribepage.com/z5m0s9 to get the early bird discounts
How to eliminate the bubbles from the calcium lactate solution. I kept it for 24hrs and the bubble were still there. Please help
tanvi Jain most of them should go away by then. But you can also try to vacuum seal the liquid to eliminate extra bubbles if you have a sealer. I hope it helps
@@ChefRudakova i was looking through the comments to see if anyone would suggest that. seems like using a food vacuum device would speed up the process a bit for waiting for bubbles to go away.I have a jar "sealer" that vacuums the air out of the container and seals it when the vacuum sucks the lid back down lightly. I imagine using it would draw out the big bubbles and storing it in the fridge to set, while still under vacuum, would get the rest of the smaller bubbles as they navigate to the surface.
Como se llama esta técnica en español
Hi chef can you give me recipe. What is ingredient ? Thanks so much
Can this process be done with coffee or espresso?
I don’t see why not. Let me know if you try it 😉
If the desired liquid is too runny, can we a little thickener like starch?
I'd recommend using Xanthan Gum or Guar Gum for thickening, as they add much less/none extra flavour, while starchy thickeners will change the flavour for sure. But, yes is the answer to your question. You can absolutely use a thickener🤓✌🏻
Does it work with oils?
If replace to jelly agar . How's taste and texture ?
if you use Agar Agar, it won't be a reverse spherification any more. It'll be very different in texture. Check out my Molecular Gastronomy playlist on the channel to learn about different spherification techniques 🤓✌🏻
@@ChefRudakova thank you so much
Imma deep fry water. Thanks action lab!
Question, the wine, looked like it was in the shape of the bottom of a cupcake paper, but then it turned into a ball? Am I seeing that right? Wanted to see how it did that. Thanks!
when the ice wine melts inside the sphere, it changes shape. The sphere coating is elastic and allows for that.
Which method if i make Passion fruit juice sphere？
which one do you think? 🤔
Amazing
🤓✌🏻
Awesome video! I'm planning on trying this soon, is there any chance this would work for a warm sauce like a duck jus? and could I reheat it or would I have to use it instantly? Thank you!
It’s a chemical reaction. I think you can do it warm, but reheating might be tricky. May be in a low and slow water bath?
I tried with whiskey pods, but the ice melted in the sod alignate solution. Can anyone help?
I tried this but my alginate solution won't come correct at all
Is the alginate at fault
I tried adding more adding less
I added calcium to the yoghurt to even some gum
It did not work Any suggestions
I love this video.
I love this comment🤓✌🏻
If I wanted to make a bunch of these a couple days before a party, how would I store them? Also, for a guava juice version, I would use the freezing version?
Store in the last water bath. But make sure they don't stick to each other. For anything that's too lose in texture, you would want to go for either a thickener or freeze it first.🤓✌
@@ChefRudakova Thank you!