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Great idea, shared it on twitter. Tomorrow I will cook blue pasta with safron cream and as a dessert even something in blue/yellow . THX Chef for this inspiration to show solidarity.
Thank you so much! 💙💛 Please help to spread the awareness in any way it’s possible! I see extremely few posts on SM from Chefs, cooks and food content creators about this horrific war. We need to spread the awareness! Thank you again🙏 Please Tag me when you share your creation and #ChefsForUkraine
Hi, do the finished blobs have to be refrigerated or can they be kept at room temperature? Also how much pressure can be applied to them without bursting them. Thank you.
could I make a lemon pie spere I don't like crust so I was thinking making these speres into pie filling maybe do the filo cup u did for baklava and maybe do a meringue something 🤔 what's ur thought would love to see what u come up
I won't recommend freezing these spheres. During freezing liquid inside expands in volume and the sphere might burst. You can keep them refrigerated in a water solution. But not for too long. Everything has an expiration date.🤓✌ hope it helps
I tried this recently with orange juice and I followed the steps down to the last detail. But something went wrong and its just not forming. The frozen sphere is dissolving in the alginate bath before it forms a sphere. Could you advise?
There's some great videos on the science behind spherification (and reverse spherification seen in this video). Your juice needs to contain at least 2% calcium. The pH of your juice solution should be between 4 to 10.
Chef, do you add sugar for a sweeter taste only, or for viscosity? If I wanted to do the same process but for pure lime juice, what would I need? Thank you! Amazing video ❤️
Join my online Culinary Academy TODAY: bit.ly/3e1T8Sy and get an EARLY BIRD discount 🤓
Once enrolled, you'll get a LIFETIME ACCESS to the academy, incl. all the new upcoming cooking lectures and modules.
Check out the full curriculum & get a FREE 30+ minutes preview of the existing Culinary Academy classes HERE: bit.ly/3e1T8Sy
Hi Chef! Does the Sodium Alginate bath needs to chill? Please recognize me. Thank you!
This is the next level of molecular gastronomy, I know how to do spheres but making them perfectly round is literally amazing, thankyou chef.
Glad it’s useful 🤓✌🏻
Great idea, shared it on twitter. Tomorrow I will cook blue pasta with safron cream and as a dessert even something in blue/yellow . THX Chef for this inspiration to show solidarity.
Thank you so much! 💙💛 Please help to spread the awareness in any way it’s possible! I see extremely few posts on SM from Chefs, cooks and food content creators about this horrific war. We need to spread the awareness! Thank you again🙏 Please Tag me when you share your creation and #ChefsForUkraine
Love the Ukrainian flag colors
💙💛
Beyond incredible, thank you so much chef!!!
Fantastic, no more odd-shaped spheres! :-) Thanks Natalia.
Thanks! Yes 🙌 this solves all the "shaping" problems with spheres ✌️
@@ChefRudakova Where did you purchase your sphere mold?
@@duncanjames914 She said in another comment "@Silikomart You can get them on Amazon"
@@RaroHi Thanks!
best thing I've ever seen 👏👏👏🥰 thank u, u made my year 💓
Hi, do the finished blobs have to be refrigerated or can they be kept at room temperature? Also how much pressure can be applied to them without bursting them. Thank you.
You are amazing
Absolute amazing thanks
bravo chef
💙💛
Hello, I wanted to know where you had bought the brown mold. pleasee
Nice one!
Beautiful Very nice...
💙💛
как тонко! спасибо :)
🕊
Hii please tell me which grade calcium lactic powder are you using
keylime pie in sphere form
Nice
Can I coat the edible plastic with this solution and turn the wrap plastic liquid friendly for a mousse or cheesecake for example?
You could make it so that the blue spheres reacts with something acidic as it bursts and it turns purple. That would be very cool.
That would be cool indeed. However, colour for this video where chosen very specifically…😞
@@ChefRudakova I appreciate and recognise the symbolism.
The website indicated does not have the written recipe! Also, where do you get those molds?
Is there a reason why you fill the mold with a syringe instead of just pouring it in?
could I make a lemon pie spere I don't like crust so I was thinking making these speres into pie filling maybe do the filo cup u did for baklava and maybe do a meringue something 🤔 what's ur thought would love to see what u come up
Wooooow
When i use calcium calcium lactate it gives very odd calcium flavour how can i rectify this.... By the way awesome video chef👍🙂
Is it possible to make Reverse Spherification Gazpacho?
sure it is
Thank you for a great video! How long will they keep? Can you re-freeze the spheres until needed?
I won't recommend freezing these spheres. During freezing liquid inside expands in volume and the sphere might burst. You can keep them refrigerated in a water solution. But not for too long. Everything has an expiration date.🤓✌ hope it helps
Even if you use a blast chiller?
How long do they last in the fridge, generally?
Wow
🤓✌
@@ChefRudakova 🤓✌️
genial
Can I get links for the instruments and ingredients lol?
Molds are from @Silikomart You can get them on Amazon. Ingredients brand doesn't matter, but you can also buy on Amazon 🤓✌ Hope it helps.
I tried this recently with orange juice and I followed the steps down to the last detail. But something went wrong and its just not forming. The frozen sphere is dissolving in the alginate bath before it forms a sphere. Could you advise?
There's some great videos on the science behind spherification (and reverse spherification seen in this video). Your juice needs to contain at least 2% calcium. The pH of your juice solution should be between 4 to 10.
Where did you buy the sphere-shaped mold? Ps. ❤️🇺🇦
💙💛 @Silikomart
How do I make an alcohol version of these?
Chef, do you add sugar for a sweeter taste only, or for viscosity? If I wanted to do the same process but for pure lime juice, what would I need?
Thank you! Amazing video ❤️
Just for taste. You’ll follow exactly the same procedure only with lime juice 💙💛