Ultimate Reverse Spherification Collection (Molecular Cuisine)
76,104
Published 2020-11-11
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This video is the summary of the best Reverse Spherification moments🤓 that we had on this channel in 2020. You will see here a classic method of reverse spherificaiton, using Sodium Alginate and Calcium Lactate, spherified Kombucha pods with blueberries, melon pure spheres and the amazing ceviche capsules with scallops and chili injection.
If you'd like also to watch the original videos, where all these reverse spherification appeared, here they are:
- Liquid Spheres reverse spherification technique: • How to make LIQUID SPHERES | Easy Mol...
- Kombucha Cocktail Pods: • Cocktail Pods: Revolutionizing Mixology
- Deconstructed Ham & Melon: • My next Level Molecular Ham & Melon
- Ceviche capsules: • Ceviche capsules | How to
🤓 WATCH THE FULL VIDEO to learn the whole recipe. I mention ALL the ingredients and directions in the video. A few more notes on the recipe are below in the text. Thanks!
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| Ultimate Reverse Spherification Collection (Molecular Cuisine) |
#ReverseSpherification #LiquidSpheres #SodiumAlginate #CalciumLactate #elBulli #Recipe #ModernistCuisine #HowToCook #Chef #HowTo #CookLikeAChef #MolecularCuisine #MolecularGastronomy #MolecularRecipes
All Comments (21)
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Beautiful 👍
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Идеально! Спасибо
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I saw something interesting tonight and I'm not sure how it was achieved. I did reverse spherification for a sauce and left a couple blobs of it in the alginate bath while we ate dinner. I came back and poured everything in the sink so I could wash up. There was water in the sink and when I let the water drain, what I saw was the brown sphere with the edges set and the alginate bath was set around that. When I took it up, it looked like a clear ball, with the brown sphere inside it. I cut through the clear ball & into the brown sauce sphere and it oozed out and now I wanna know how to actually do it.
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Im indonesian , n i got shock on the first step 6 that u use sambal . Thanks for introducing my country authentic dish And thanks for very detail explain of how to make molecular dishes
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Я с ума с ними сойду. Клубничный кули с кокосовым молоком сделал, проверил ph, добавил цитрата, через время опять проверил, хорошо, выше 5, кальция лактат добавил, взбил, оставил на ночь, сделал ванну альгинатную, 0.6% оставил пять часов. Приступил делать, ни в какую! Не образуется мембрана хоть убей. Сижу и плакаю.
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👍
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sambal ouelek 👍
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You are awesome 😉
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You make me wanna learn how to cook and make things every looks good
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Put 0.5% sodium alginate: *drops half a kilo*
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When you injected with the basting syringe, the sphere didn’t leak afterwards? Does the hole seal up again, or is there a hole that can leak out at the top?
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Thank you for sharing ! Must try 😄
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Great video. I have the equipment but never got around to actually use it. I wanted to mimic russian caviar. Since I dont like the way its harvested. This inspired me to return to that idea. Thanks :)
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Hello chef, i look Your videos have 3 both. And i want to ask : Are those 3 both all filled with sodium? If so, why is he different?. Thank you
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Chef, You're also a chemist ! Amazing ❤️🤗🙏
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is it possible to use small fruit chunks for this recipe?
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chef, is there any specific kind for the calcium lactate because mine turned out so bitter
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Question: when these recipes call for % of the gelling agent(such as 3% Calcium Lactate in the first recipe) is it 3% of the water weight or 3% of the total weight? As in, if you were making 100g of solution, would you weigh out 100g of lime juice and water and 3g of Calcium Lactate, for a total solution weight of 103g, or 97g of lime and water and 3g of Calcium Lactate, for a 100g total solution weight?
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tooo strong calcium test ho do you eat
