Thank you for the info! May I suggest one thing and ask another? Since a lot of the ingredients you use manipulate the texture of foods, could you incorporate more (close up) shots of them getting cut/sliced? This would really showcase the uniqueness of the ingredients. Secondly, do you have any videos/recipes for sweet custards? I was looking for ways to make one that has a high viscosity when spooned, but immediately melts in your mouth. I have a particular consumer product in mind, which includes modified starch and carageenan. Thank you very much!
Thanks for your feedback! We're always tweaking and improving the videos so we appreciate knowing what people want to see. As for the sweet custard, write in to Scott through Ask a Chef and we may tackle it in a future blog post.
usage will vary depending on the recipe and calcium used. Checkout our blog: blog.modernistpantry.com for recipes and additional directions on spherification
Also looking on Amazon for your product and a package comes with sodium citrate, in this video you do not cover the relation of that chemical in relation to calcium salts.
Comforting to have the "owner" stand over you. Any link to potential cardiac events?
Thank you for the info! May I suggest one thing and ask another? Since a lot of the ingredients you use manipulate the texture of foods, could you incorporate more (close up) shots of them getting cut/sliced? This would really showcase the uniqueness of the ingredients.
Secondly, do you have any videos/recipes for sweet custards? I was looking for ways to make one that has a high viscosity when spooned, but immediately melts in your mouth. I have a particular consumer product in mind, which includes modified starch and carageenan.
Thank you very much!
Thanks for your feedback! We're always tweaking and improving the videos so we appreciate knowing what people want to see. As for the sweet custard, write in to Scott through Ask a Chef and we may tackle it in a future blog post.
Calcium lactate is great for fevers and muscle recover
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Is there not an actual ratio measurement for us to follow by as there is no directions on the back of the product
usage will vary depending on the recipe and calcium used. Checkout our blog: blog.modernistpantry.com for recipes and additional directions on spherification
Calcium lactate gluconate is almost undetectable. No bitter taste. No texture. Is there a link to cardiac events?
I just wanna know that any calcium salt can be used for spherification
potentially yes but you don't want to use calcium chloride for reverse spherification.
@@Modernist_Pantry is that because it has a "bitter" flavor? If so then is the preferred calcium lactate in most cases because of the neutral flavor?
Also looking on Amazon for your product and a package comes with sodium citrate, in this video you do not cover the relation of that chemical in relation to calcium salts.