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Molecular Gastronomy: Basic Spherification to Make Caviar
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Күн бұрынGet a molecular gastronomy kit to start experimenting at store.molecular... Learn how to make juice caviar with Basic Spherification, a molecular gastronomy technique developed by Chef Ferran Adria. This video shows you the possibilities of basic spherification, how it works and how to make spherification caviar with a syringe or a caviar maker.
The Caviar Maker has 96 pipettes connected to a syringe releasing 96 drops into the calcium bath in the same amount of time you would be releasing just one drop using a syringe or squeeze bottle. You can get the caviar maker at store.molecular...
Basic Spherification can be used to make small caviar-like spheres or large spheres. However, it is mostly used to make caviar spheres since the viscosity of the bath is thin allowing the small droplets to cohere into a spherical shape in the bath and the spheres don't stick together as in reverse spherification.
Learn everything you need to know about spherification at www.molecularre...
@pamparker5817 9 жыл бұрын
my friend and I have a science project and thanks to you it turned out great
@NC-qc7wd Жыл бұрын
This video is just beautiful
@caronstout354 Жыл бұрын
Chef Slowik from the Hawthorne approves...
@aurimaslazickas5241 3 ай бұрын
Cool, now to taste em!
@pepthebabslasonge2551 4 жыл бұрын
1:43, check your maths, 0.5/100.5 does not equal 0.5; you would need to mix 0.5 grams and 99.5 grams to have a 0.5 concertration.
@Fildoggy 4 жыл бұрын
ok nerd
@nishithbaravkar7549 4 жыл бұрын
U add it to a liquid idiot
@chadcadsonvii5258 4 жыл бұрын
@@nishithbaravkar7549 lol, what do you think the metric mass scale is based on? One kilogram is the mass of 1litre of water. And besides when calculating % you can use mass or volume it makes no difference. It's a ratio! X amount Per 100.
@nishithbaravkar7549 4 жыл бұрын
@@chadcadsonvii5258 strength of solution can be measured in different ways like M/M, V/V and M/V....so while adding solid to liquid generally the strength is determined by M/V...so mass and volume does make difference
@mohamadalishamizi3920 5 жыл бұрын
عالی عالی عالی همونی که دنبالش می گشتم بود
@danielaanfossi7007 4 жыл бұрын
So I just have to bring the ingredients to boil and then add the alcoholic beverage?
@AllaMortify 9 жыл бұрын
In some of your videos for making these spheres you use Agar Agar (or even gelatine) yet in this one you mention Sodium Alginate. What is the difference between these and are there specific reasons for using one or other of them?
@MolecularRecipes 9 жыл бұрын
All spheres with liquid inside are made with sodium alginate. Agar agar is used to make solid pearls with the cold oil spherification technique, no liquid inside. More on this technique here www.molecularrecipes.com/gelification/balsamic-vinegar-pearls/
@1truthseeking8 Жыл бұрын
@@MolecularRecipeslots of fake salmon roe nowadays....
@Lavenderrose73 Жыл бұрын
@@MolecularRecipesyour link took me to a different place that wanted me to click on something and then allow notifications and I'm not comfortable with that. If it had taken me straight to whatever that pag is, I would have been willing to look into it. As far as those chemicals you are adding to the water and the juice, they don't exactly look like something I would find at my local grocery store.
@itsmederek1 Жыл бұрын
@@Lavenderrose73 The link works fine for me. You have to order the chemicals online or go to a specialized store, here in the Netherlands they are normally available in restaurant supply stores or kitchen supply stores. There isn't really another way to make spheres out of juice without chemicals like this, do you perceive these substances negatively as you call them "chemicals"? They are the norm in fine dining establishments, that apply modern molecular gastronomy.
@simonstergaard 6 жыл бұрын
To remove bubbles fast. Put i vacuum chamber.
@The007exterminator 3 жыл бұрын
why do you put the sodium alginate into the liquid you are trying to contain? Other processes talk about having an alginate bath where the droplets will fall into. This would prevent the "balls" from solidifying at the end of the process within 20 minutes as you discribed if I am not mistaken.
@sarahu.38 2 жыл бұрын
I would love to see a response to this question as well.
@robsloma841 Жыл бұрын
It’s because if you if you do it vice versa, you can’t use this technique. The membrane formed in reverse spherification causes the spheres to clump and stick to each other. You’d get a bad end result so if you form the membrane with the alginate inside the spheres, the calcium bath won’t cause them to stick.
@The007exterminator Жыл бұрын
@@robsloma841 legend. Thank you
@user-on3zv5vq1r Жыл бұрын
I am using agar agar pauder... What is the different?
@dewodendawacana6119 2 жыл бұрын
What is the proper way to store spheres? And how long does it last?
@TheDenoginator Жыл бұрын
I have the same question!
@Registered_Democrat Жыл бұрын
They tell you at the end of the video.
@kregspeirs7180 11 ай бұрын
Hello, When the caviar is in the water to rinse. Do I keep them in water to harden 10-20 minutes or take them out of the water to harden for 10-20 minutes? Thanks
@tube2489 5 жыл бұрын
With all due respect Just wondering if this method affect to the flavour. I made it with pumpkin juice. And the flavour has been changed. And i didnt like the flavour.
@janzwierzchowski9850 3 жыл бұрын
Use reverse spherification
@jamiedahlin6620 5 жыл бұрын
Is there any way to preserve bulk amounts? And would these dissolve or smash in something like yogart?
@crispycritterstudios9756 5 жыл бұрын
I was once told by someone who gave me a demonstration of MG topics who worked with Jose Andres, that you can hold your caviar in the same liquid you created it with. (THe juice) to retain it for more than 24 to 48 hours sometimes longer depending on the acidity of the liquid.
@crispycritterstudios9756 5 жыл бұрын
Mind you without the alginate. Ive stored in oil, but... I have had mixed results with serving them cleanly after that storage method.
@LuLu-sf5cg 2 жыл бұрын
If remain in clean water bath. How long does it last before serve !
@billdomb 10 ай бұрын
what does it mean that spheres will harden in 10-20 minutes?
@olieb.5490 3 жыл бұрын
If don’t have vacuum chamber what is the alternative?
@Sevillian16 2 жыл бұрын
Okay but that beat is HARD
@kailashvishnudevsingh4332 2 жыл бұрын
Send me your recipe
@pd5056 7 жыл бұрын
If you freeze this in a mold how long do you let it thaw out before you drop it into the water mixture? Does when it unthaws pop because the liquid would expand?
@JawadHussain Жыл бұрын
can spheres expand in hot coffee if we put for change the tatste >?\?
@bwardvienna 2 жыл бұрын
How can i Store it a couple dass? Airtight in a jar under oil?
@robertballuumm730 2 жыл бұрын
So how do you do it with Cointreau? Will it affect the taste?
@GonBallivian 2 жыл бұрын
Hello i have a Question about this method , you can use , liquore ? or any alcoholic thing ? i wanna mix , honey+ginger+lemon+wisky (can do with out lemon ) sorry for my poor english ^^
@alexhutchins6161 4 жыл бұрын
Any way to make it last linger than 30 min. If i leave it in the water bath how long will it be good for?
@flaviogozzo3169 Жыл бұрын
Does it work with liqueurs ?
@pandabearhaha 7 жыл бұрын
Could this process be used with milk or cream? Or would the sodium not mix well with the milk? Just curious about the process bc all the videos I've seen used juices. Thanks for the video!
@DavidSanR 6 жыл бұрын
in this method you cant use liquids containing calcium, so milk or cream or products derivated from milk CANT be used, i think it will start to "coagulate" as soon as you add the alginate, But you can make spheres on liquids containing calcium, althought its a different method, called reverse Spherification, or froze reverse spherification. P.S, Sorry for my english
@krisdiel6298 7 жыл бұрын
Molecular Gastronomy - Once the spheres harden is there ant way to soften them again? Can you use the hardened spheres for anything?
@InfernalBanana 5 жыл бұрын
Kris Diel I would imagine you could use the hardened spheres like boba pearls and add them to an iced tea. I’m not sure about preventing or reversing the hardening though. Maybe keeping them slightly moist could prevent any hardening?
@anezkalascakova 8 жыл бұрын
Good day, I try it when I put 250ml with 2,5g algiat and 500ml water with 3ml clorur and when i put juici into the water it is only "water" without gel. Can you help me? And sorry fom english.
@jeremycabrera4830 10 жыл бұрын
where can i pick up one of those caviar makers?
@MolecularRecipes 10 жыл бұрын
store.molecularrecipes.com/caviar-maker/
@leahyamazaki5241 2 жыл бұрын
Recipe please
@pashangshroff5808 3 жыл бұрын
Brand name for the chemical used??
@roningamin1391 6 жыл бұрын
I didn't know about the 10 - 20 minutes hardening mark!!!! THANK YOU SO MUCH. OMG, I DIDN'T KNOW THAT!! is there a way to prolong the drying time? Apart from holding it in a distilled water bath?? Does anyone know!?!?!?
@michaelmg7850 5 жыл бұрын
Reverse spherification, Instead of adding SA juice to calcium infused water, you do the reverse thing. Add CL to your desired liquid and infuse SA with water. That prevents those spheres to form a gel after a certain time
@rebeccacornel8199 10 жыл бұрын
nice!!!!!!!!!!!!!!!! cool idea sir
@bhavshukla9260 6 жыл бұрын
How long these Caviar's stay in shape after we preparation
@ashtonu1867 4 жыл бұрын
???
@Nipah.Auauau 8 жыл бұрын
Is the only limiting factor for your liquid's sphere formation acidity? For example, could I make alcohol caviar or bacon caviar?
@MolecularRecipes 8 жыл бұрын
+Nipah Auauau Yes. It can't be pure alcohol but you can use a liquid with 10-20%.
@choColateThunder228 7 жыл бұрын
@Molecular Gastronomy The video states that the juice cannot be used with milk, however would it possible work if the liquid has low calcium or can it not contain any calcium at all? I looked up some of the spheres shown in the video and a few of them contain small traces of calcium. is %10 calcium too much??
@angadsingh6616 7 жыл бұрын
Molecular Gastronomy is there a book I can refer to. I am a professional chef but have not delved into molecular gastronomy. Its like a new language to me. Any tips would be great
@MataramJayatvarya 6 жыл бұрын
+Nhut Luong use soy milk
@InfernalBanana 5 жыл бұрын
There’s a video by Cocktail Chemistry that shows how to make caviar and infuse them with rum. I would think it would work with other spirits too. Look up his video on the Jungle Bird if you’re interested.
@TheAwesomeness123452 8 жыл бұрын
Can I perhaps reduce the acidity, but not distort the flavour of my dish? My 'juice' had a thick consistency, like just a touch more than coating the back of a spoon. Its meant to be tart and sweet at the same time. Its made with mangoes.
@drewsquickfix 6 жыл бұрын
Umm wheres the alcohol cointreau?
@dianadeejay2172 10 жыл бұрын
donde consigo ese aparato para hacer ese caviar
@MolecularRecipes 10 жыл бұрын
Currently out of stock but we'll have it back in a few days store.molecularrecipes.com/caviar-maker/
@versatilitea2633 4 жыл бұрын
about the calcium chloride, if i put more than the required amount of CC, it may cause some health issue?
@neilkurowski4991 4 жыл бұрын
No.
@rainbowisculture 9 жыл бұрын
How to know when the alginate has dissolved perfectly in the liquid? How long it took you to dissolve the Sa in the plum juice? I've tried adding Sa into filtered water, blended it for 10-15mins, but when I poured the solution to the calcium bath, no spheres formed. I even made 1% and then 2% alginate solutions yet no spheres formed. And why my Sa color (bought it from local store) different from yours? Mine is brownie.
@MolecularRecipes 9 жыл бұрын
Arch May be there is a problem with the quality of sodium alginate you purchased. It is supposed to be white. It doesn't take that long to dissolve with a blender.
@keremkaragoz 9 жыл бұрын
What can I use to reduce acidity, instead of sodium citrate? And do you always use distilled water when making baths and rinsing the product?? Thanks...
@MolecularRecipes 9 жыл бұрын
There are other PH buffers out there but we always use sodium citrate. It is only necessary to use distilled water when mixing it with sodium alginate. For rinsing or when doing a calcium bath for basic spherification it is not necessary.
@keremkaragoz 9 жыл бұрын
Thank you very much
@jayshaligram4474 2 жыл бұрын
Hi!! Can I substitute calcium lactate with calcium carbonate?
@SachaLithium 2 жыл бұрын
This will render the taste quite bitter
@MissTinaHyde 3 жыл бұрын
Hello! Does anyone knows for how long (hours? Minutes? Days? ) after you make the caviar is good to be consume?
@aam1491 3 жыл бұрын
Consume within 20 minutes. Will begin to harden thereafter.
@JerryGiesler09 10 жыл бұрын
I would use calcium lactate instead of the chloride to avoid the bitterness... ;)
@MolecularRecipes 10 жыл бұрын
Hi Jerry, in this case of basic spherification it doesn't matter because you never consume the calcium since it is in the bath. Which calcium you use is important in reverse spherification because the calcium is actually inside the sphere so in that case you definitely you need to use calcium lactate or calcium lactate gluconate.
@fi0nne 10 жыл бұрын
if i don't want to use syringe, can i like use teaspoons instead if i want to make a bigger caviar? what is the difference between this technique and the reverse one that you guys did? thankyou an interested student of pastry :D
@MolecularRecipes 10 жыл бұрын
Yes, you can make larger spheres with basic spherification. But if you are not making small spheres (caviar) it is better to use reverse spherification. Here are the reasons www.molecularrecipes.com/spherification/reverse-spherification/
@fi0nne 10 жыл бұрын
Molecular Gastronomy great, if i used like teaspoons to make smaller spheres will it affect?
@MolecularRecipes 10 жыл бұрын
No problem, that should work.
@spr8000 Жыл бұрын
👍🏻👍🏻
@elizabethjoseph1620 6 жыл бұрын
What is background score? Does anyone know?
@MrBUDdha42 5 жыл бұрын
no sorry i don't know but i'll ask my friend shazam
@sussudio1991 9 жыл бұрын
Are these spheres similar to the bubble tea pearls?
@whiteheart747 9 жыл бұрын
Valeska van Broekhoven for that you would want to look at reverse spherification :)
@shuggaqube 8 жыл бұрын
+Valeska van Broekhoven Bubble tea pearls are usually tapioca pearls.
@sarahu.38 2 жыл бұрын
@@shuggaqube There are actually lots of different kinds of bubble tea pearls that aren't just tapioca.
@Dribob 7 жыл бұрын
Can i add miso soup?
@fossaZfossa 6 жыл бұрын
this is exactly what i thought
@panchikofan123 5 жыл бұрын
yeah you can
@RaizeRxHidaN 10 жыл бұрын
Wow!
@vidishapetshop563 6 жыл бұрын
please one video about apoxy resin making
@hotramen5952 9 жыл бұрын
what happens when the gel base is to acidic? i know one has to control the acidity, but why?
@MolecularRecipes 9 жыл бұрын
Gel doesn't form. The acidity inhibits the alginate from forming cross-links to form a gel in the presence of calcium. Use reverse spherification in this case. You can learn more about spherification here www.molecularrecipes.com/spherification/
@kumokun 10 жыл бұрын
A lot of recipes out there call for high accuracy scales to measure out the gram, and since I have limited budget, getting a scale for this is out of the question. Is there a teaspoon & cups version of the recipe? I've been trying different measurements, but the spheres won't form or hold shape. Not sure what I'm doing wrong.
@MolecularRecipes 10 жыл бұрын
Unfortunately it is very imprecise to use volume for these small quantities. sorry!
@cetusipy 10 жыл бұрын
get the AWS 100 it's like 20 bucks and is more then accurate enough for this.
@MolecularRecipes 10 жыл бұрын
You can actually get one for under $15 at store.molecularrecipes.com/measuring-tools/ It is also included in several of our kits.
@cetusipy 10 жыл бұрын
That looks like the aws 100 :D www.amazon.com/American-Weigh-0-01g-Digital-Scale/dp/B0012LOQUQ
@Eohyr 7 жыл бұрын
At like 2:40 I thought there was a HUGE spider on the table but it ended up being a whisk. I need some glasses.
@ozen3348 4 жыл бұрын
Shokugeki no soma sent me here
@phiacraft338 3 жыл бұрын
Same
@peka2478 7 жыл бұрын
technically, 100g + 0,5g aint a 0,5% but a 0,4975% solution (for you have 0,5 in a total mass of 100,5), for 0,5% you need to add 0,5g into 99,5g. but as this still seems to work with your incorrect math, am i to assume it doesnt have to be that precise?
@alexreinking 5 жыл бұрын
This is how molecular recipes always do their scaling. It's 0.5% of the base fluid, not an overall 0.5% concentration. Very confusing, but it's their convention, so you'll get better, reproducible results by following it.
@carlosth3 5 жыл бұрын
Pe Ka you're so smart I think you're cool.
@lilpjotr 7 жыл бұрын
Why do you measure the fluids in grams?
@4llpain_nogain 6 жыл бұрын
lilpjotr just use the ratio given its not that hard bruh
@cr4zyj4ck 4 жыл бұрын
To obtain a correct ratio for the mixing of the chemicals, everything is weighed and not measured by volume.
@hfyaer Жыл бұрын
Fun fact: that's how the fish does it too
@mxrcm8912 6 жыл бұрын
Isn‘t calcium chloride toxic ?
@InfernalBanana 5 жыл бұрын
Mxrc M According to Google, it’s not very toxic. It could cause diarrhea or an upset stomach at higher concentrations than was used in the video, but there should be, if anything, a trace amount of it present in the caviar, and it shouldn’t be a problem.
@anabastos4960 5 жыл бұрын
Woww
@donihilism1394 Жыл бұрын
If it didn't come out of a fish it's not caviar .-. it's just a flavored sphere...
@shahirakamal4678 9 жыл бұрын
Hello everybody, Im shahira totally new to this world, need to ask about something, if I make those fruit caviar pearls, if I add to jelly , what happens when jely sets , will the caviar stay the same , or will they get crushed
@MolecularRecipes 9 жыл бұрын
I am not sure what you are trying to do. Can you please rephrase? Here is more information about this technique www.molecularrecipes.com/spherification/
@RetroGameThrowdown1 10 жыл бұрын
Can I add alcohol? :D
@MolecularRecipes 10 жыл бұрын
Yes, here is an example with Cointreau www.molecularrecipes.com/spherification/caviar-cointreau/
@rizkyakbarfahmi8330 9 жыл бұрын
God
@garyl6031 3 жыл бұрын
We now have ear cancer from that sound!!
@krisr1885 5 жыл бұрын
Music is horrible.
@zacharykingston7035 4 жыл бұрын
Jesus loves you and I hope you have a great rest of your day!!~
@sadasode6735 5 жыл бұрын
Its more like Chemical Gastronomy........!!! God save mankind.
@kostasglp 3 жыл бұрын
Χαβιαρι απο βινσαντο καλυτερο 😂😂😂
@danjackson5989 4 жыл бұрын
There are so many unanswered questions this video is worthless. 1) Where the heck am I supposed to find sodium alginate? 2) How the heck am I supposed to determine the Ph of my juice? 3) IF, in fact it is a Ph issue what makes you think I happen to have sodium citrate just kickin around to fix it? And how much do I add? 4) If bubbles appear leave in the fridge for 1 to 24 hours. But it must be served within ten minutes... Yeah -thanks for that genius. terrible video.
@comradeofallcorvids5056 4 жыл бұрын
Dan Jackson 1) There are many shops which sell chemicals for nutritious purposes, I only know the swiss ones. 2) There are special products, if cheap, little bits of paper which change colour depending on pH value. 3) Keep on adding and checking pH, depends on the original pH value. 4) It has to be served within 10 minutes after the spheres have been rinsed. The juice can be kept for days until preparation.
@danjackson5989 4 жыл бұрын
@@comradeofallcorvids5056 thank-you so much for this! Your info renders this video slightly less useless. I live in Canada and will do what I can to source these things myself. I used to have tropical fish and am familiar wth Ph testing kits. Am I going to buy one for this recipe? Nope! haha..
@jackattack_8 Жыл бұрын
Amazon, if you think you can handle it. I doubt they can handle you, so try not to speak.
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