the principle is that the CaCl2 dissolves in divalent Ca2+-cations which substitutes the monovalent Natrium-cations. this results in the formation of complexes between the alginates. so the method should work for calcium phosphate as well
ok i only wan someone who knows what they are talking about to reply to this. If using a calcium rich solution for reverse sphereification in which the calcium rich solution (i. e. milk or olive puree) goes into an alginate solution. how strong in mg/L does the calcium solution need to be?
You’re actually right. If you put algin into milk or any other calcium rich fluid, it will start gelling. There is a process called reverse, or inverse spherification in which you put your’ calcium based fluid into an alginate solution to form a skin. Search “inverse spherification” on the web and you’ll find plenty of science and recipes to back this up.
I very much doubt that would work. Milk has calcium phosphate, not calcium chloride. I don’t know exactly how the chemistry works in this reaction, but having just any sort of calcium (or sodium) shouldn’t do much. It would be like putting salt (sodium chloride) in milk and expecting this reaction.
cant it be the other way arownd? what happens if the liquid you use. . . for example chocolate milk, has calcium in it. . . you put the sodium alginate in the liquid and im guessing something happens. . . please answer
ive found the same thing. but you dont taste it on the ravioli. my algin bath goes a bit funny aswell, the alginate seems to sink the the bottom and goes to a funky goo, is it supposed to happen? and also how long do the algin baths last for?
Of course it won’t taste like fish eggs. . .
It will just look like caviar and has the same texture (is that what you mean?) but will taste like something else (carrot/passionfruit/gaspacho/etc). Thats the whole point of the wow-factor
nice simple and straight to the point. I’ve made the caviar and ravioli before, but i have a question. Do you find that the alginate imparts a chemical kind of taste to the solution? should i try to compensate by adding something to the liquid? or maybe it’s the type of alginate i’ve purchased, either way i’d love to hear back from you. Again cheers and well done.
interesting, thank you!
can you use liquids like fruit purees? Or are those too granulated?
the principle is that the CaCl2 dissolves in divalent Ca2+-cations which substitutes the monovalent Natrium-cations. this results in the formation of complexes between the alginates. so the method should work for calcium phosphate as well
Just plain Phenomenal!!!! Thank you for this excellent post.
you could also cryovac the soloution which would get rid of any air.
Love it Love it . . . . . . Great video I’m going to make it , thanks so much
Marie breska
thanks so much great and easy video . . . . . I’m going to make it all the best ,
Marie Breska
Well I did see a custard one gelified and something done with coconut milk?
I saw one done with a alcholalic included with something else.
I also read that it depends on the water density as for which basic sferical or reverse that is needed to be used.
Yes, I am wondering if I can use coconut milk or pineapple, chocolate . . . . I know you can use coffee or rosewater from the videos.
could you please tell me what fruits can be used? i tried strawberry and it just broke apart, i think its because of its acidity.
REALLY WANNA TRY THIS!!!!! But where do I get the chemicals?
will this work with any liquid, alcholalic, basic, well the orange juice is acidic.
ok i only wan someone who knows what they are talking about to reply to this. If using a calcium rich solution for reverse sphereification in which the calcium rich solution (i. e. milk or olive puree) goes into an alginate solution. how strong in mg/L does the calcium solution need to be?
You’re actually right. If you put algin into milk or any other calcium rich fluid, it will start gelling. There is a process called reverse, or inverse spherification in which you put your’ calcium based fluid into an alginate solution to form a skin. Search “inverse spherification” on the web and you’ll find plenty of science and recipes to back this up.
I very much doubt that would work. Milk has calcium phosphate, not calcium chloride. I don’t know exactly how the chemistry works in this reaction, but having just any sort of calcium (or sodium) shouldn’t do much. It would be like putting salt (sodium chloride) in milk and expecting this reaction.
cant it be the other way arownd? what happens if the liquid you use. . . for example chocolate milk, has calcium in it. . . you put the sodium alginate in the liquid and im guessing something happens. . . please answer
ive found the same thing. but you dont taste it on the ravioli. my algin bath goes a bit funny aswell, the alginate seems to sink the the bottom and goes to a funky goo, is it supposed to happen? and also how long do the algin baths last for?
Lol, ok just wondering. Looked like something fun to make.
Of course it won’t taste like fish eggs. . .
It will just look like caviar and has the same texture (is that what you mean?) but will taste like something else (carrot/passionfruit/gaspacho/etc). Thats the whole point of the wow-factor
Google ‘El Bulli Texturas’
Its a fantastic product range!
This is really cool. And it tastes just like caviar?
nice simple and straight to the point. I’ve made the caviar and ravioli before, but i have a question. Do you find that the alginate imparts a chemical kind of taste to the solution? should i try to compensate by adding something to the liquid? or maybe it’s the type of alginate i’ve purchased, either way i’d love to hear back from you. Again cheers and well done.
look in the internet . . .
just look in google i already found some things