Ultimate Reverse Spherification Collection (Molecular Cuisine)
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Publicado 2020-11-11
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
Todos los comentarios (21)
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One of the best Channels out there creative, professional and very sympathetic thank you!!!
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thanks chef. this is one of the best video I have seen so far.
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Well done Chef. thanks for sharing your knowledge.
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I just found your channel yesterday and wanted to say wow you have fantastic content
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thank you very much for sharing this knowledge, lots of love from the Philippines
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Beautiful 👍
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Fully support your channel without skip the ads😇😇 keep it up dear chef!!!
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Thank you for sharing ! Must try 😄
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Идеально! Спасибо
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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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The content is amazing, you give us not only technique but also ideas for recipes, do you have any courses for cooks?
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Chef, You're also a chemist ! Amazing ❤️🤗🙏
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You are awesome 😉
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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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That's so cool chef . Thankyou for sharing . Can I use calcium chloride instead of calcium lactate ?
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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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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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chef, is there any specific kind for the calcium lactate because mine turned out so bitter
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is it possible to use small fruit chunks for this recipe?
