How to make LIQUID SPHERES | Easy Molecular Gastronomy
Learning the reverse spherification process is the fundamental step in advancing your culinary skills towards the molecular gastronomy.
In reality making liquid spheres is quite easy, as long as you follow precise measurements.
In this video, I show 3 examples of the reverse spherification. I make spheres with 2 relatively thick substances and 1 thinner substance.
Watch the video until the end to learn how to make Kefir spheres, you can use the same method to make Sour Cream or Yogurt spheres. *Please note, that these liquids already have quite a bit of calcium inside, so you might need less Calcium Lactate for them (at least 2% in total).
I also show how to make tomato spheres, from the tomato juice. You can use the same method to make fruit spheres or fruit caviar / pearls (just use the squeeze bottle for that).
And finally, I show how to make wine spheres, using the frozen reverse spherification method. You can use this culinary technique to make cool cocktail pods from any alcohol, or any thin liquid actually.
Right now, creating food content for YouTube and other SM is my full-time job, and as fun and satisfying as it may seem, it’s also very challenging, and without YOUR SUPPORT I would be nowhere. So, thank you for watching my videos, you are awesome!
⭐BECOME MY YOUTUBE CHANNEL MEMBER: https://www.youtube.com/channel/UCPonZj7uUlwSo-p5hNDm_RQ/join
⭐PATREON: https://www.patreon.com/ChefRudakova
⭐PAYPAL donation: https://paypal.me/ChefRudakova
Creating valuable content, developing new challenging recipes and stepping up my culinary game, this is what drives me every step of the way! And I’m glad I can do it, all because of you and your support! THANK YOU!
⭐Submit Subtitles here: http://www.youtube.com/timedtext_cs_p...
⭐Music I use: https://artlist.io/Natalia-1138393
Directed & Edited by Niko Karle https://www.youtube.com/channel/UCS_PaTlD98jSVoMz-6VzCNw
You can also follow me on:
⭐INSTAGRAM: https://www.instagram.com/chefrudakova/
⭐ TWITTER: https://twitter.com/ChefRudakova?lang=en
⭐ BLOG: https://chefrudakova.com
⭐ MY RUSSIAN CHANNEL: https://www.youtube.com/c/ШефРудакова
⭐ FILMING GEAR THAT I USE ⭐
- Canon 5D: https://amzn.to/2TLqcBl
- 100mm Canon Lens: https://amzn.to/2M6aKeH
- 16 – 35mm Canon Lens: https://amzn.to/3daMrIB
- Tripod: https://amzn.to/2TMCTLX
- Lighting: https://amzn.to/2M6biRN
- Microphone: https://amzn.to/36ChpXz
⭐ KITCHEN EQUIPMENT THAT I USE ⭐
- Breville - https://breville.oie8.net/jb00M
- Zwilling Pan set: https://amzn.to/2XI4krv
- KitchenAid food processor: https://amzn.to/3cbbcTy
- Cheftronic stand mixer: https://amzn.to/3civdaR
- KitchenAid blender: https://amzn.to/2MdopAE
- Pasta Machine: https://amzn.to/2ZY8v5q
- Piping/baking set: https://amzn.to/3gAQXSK
- Digital scale: https://amzn.to/3djjQ3J
- BEST Stainless Steel Mixing Bowls: https://amzn.to/2XdrAPg
- BEST can opener: https://amzn.to/2MeKA9L
- BEST reference book for Professional Chefs: https://amzn.to/2Me0JvW
*I will get a small commission, if you use my links, but it will not cost anything extra to you. Thank you!
Thank you for supporting me!
Ingredients for the liquid spheres:
- 6 g Calcium Lactate (3% of the "spherified" liquid volume)
- 200 g Any Liquid that you wish to enclose into spheres (e.g. Kefir / Tomato juice / Wine)
- 5 g Sodium Alginate (0.5% of the Water volume)
- 1 L Water
*you can buy a Reverse Specification pack HERE: https://amzn.to/2XjVJwt
Important TIPS to remember:
1) Make sure that you do not mix up Calcium Lactate with Sodium Alginate. Use Sodium Alginate for Water and Calcium Lactate for the "spherified" liquid, and not the other way around.
*that happened to me before... not the best idea...
2) Do take time to rest the "spherified" liquid and avoid the air bubbles (if any left) when making spheres.
Do also rest the mixed alcohol, before freezing it. Otherwise, air bubbles would be trapped inside the frozen spheres / pods.
3) Use precise measurements.
4) Use Calcium Lactate and not Calcium Chloride. Both will work for the technical and visual part, but Calcium Chloride spheres will not taste great in comparison to Calcium Lactate spheres.
| How to make LIQUID SPHERES | Easy Molecular Gastronomy |
#reversespherification #moleculargastronomy #elbulli #cocktailpods #tomatospheres #fruitspheres #yogurtspheres @KitchenAid
Видео How to make LIQUID SPHERES | Easy Molecular Gastronomy канала Chef Rudakova
In reality making liquid spheres is quite easy, as long as you follow precise measurements.
In this video, I show 3 examples of the reverse spherification. I make spheres with 2 relatively thick substances and 1 thinner substance.
Watch the video until the end to learn how to make Kefir spheres, you can use the same method to make Sour Cream or Yogurt spheres. *Please note, that these liquids already have quite a bit of calcium inside, so you might need less Calcium Lactate for them (at least 2% in total).
I also show how to make tomato spheres, from the tomato juice. You can use the same method to make fruit spheres or fruit caviar / pearls (just use the squeeze bottle for that).
And finally, I show how to make wine spheres, using the frozen reverse spherification method. You can use this culinary technique to make cool cocktail pods from any alcohol, or any thin liquid actually.
Right now, creating food content for YouTube and other SM is my full-time job, and as fun and satisfying as it may seem, it’s also very challenging, and without YOUR SUPPORT I would be nowhere. So, thank you for watching my videos, you are awesome!
⭐BECOME MY YOUTUBE CHANNEL MEMBER: https://www.youtube.com/channel/UCPonZj7uUlwSo-p5hNDm_RQ/join
⭐PATREON: https://www.patreon.com/ChefRudakova
⭐PAYPAL donation: https://paypal.me/ChefRudakova
Creating valuable content, developing new challenging recipes and stepping up my culinary game, this is what drives me every step of the way! And I’m glad I can do it, all because of you and your support! THANK YOU!
⭐Submit Subtitles here: http://www.youtube.com/timedtext_cs_p...
⭐Music I use: https://artlist.io/Natalia-1138393
Directed & Edited by Niko Karle https://www.youtube.com/channel/UCS_PaTlD98jSVoMz-6VzCNw
You can also follow me on:
⭐INSTAGRAM: https://www.instagram.com/chefrudakova/
⭐ TWITTER: https://twitter.com/ChefRudakova?lang=en
⭐ BLOG: https://chefrudakova.com
⭐ MY RUSSIAN CHANNEL: https://www.youtube.com/c/ШефРудакова
⭐ FILMING GEAR THAT I USE ⭐
- Canon 5D: https://amzn.to/2TLqcBl
- 100mm Canon Lens: https://amzn.to/2M6aKeH
- 16 – 35mm Canon Lens: https://amzn.to/3daMrIB
- Tripod: https://amzn.to/2TMCTLX
- Lighting: https://amzn.to/2M6biRN
- Microphone: https://amzn.to/36ChpXz
⭐ KITCHEN EQUIPMENT THAT I USE ⭐
- Breville - https://breville.oie8.net/jb00M
- Zwilling Pan set: https://amzn.to/2XI4krv
- KitchenAid food processor: https://amzn.to/3cbbcTy
- Cheftronic stand mixer: https://amzn.to/3civdaR
- KitchenAid blender: https://amzn.to/2MdopAE
- Pasta Machine: https://amzn.to/2ZY8v5q
- Piping/baking set: https://amzn.to/3gAQXSK
- Digital scale: https://amzn.to/3djjQ3J
- BEST Stainless Steel Mixing Bowls: https://amzn.to/2XdrAPg
- BEST can opener: https://amzn.to/2MeKA9L
- BEST reference book for Professional Chefs: https://amzn.to/2Me0JvW
*I will get a small commission, if you use my links, but it will not cost anything extra to you. Thank you!
Thank you for supporting me!
Ingredients for the liquid spheres:
- 6 g Calcium Lactate (3% of the "spherified" liquid volume)
- 200 g Any Liquid that you wish to enclose into spheres (e.g. Kefir / Tomato juice / Wine)
- 5 g Sodium Alginate (0.5% of the Water volume)
- 1 L Water
*you can buy a Reverse Specification pack HERE: https://amzn.to/2XjVJwt
Important TIPS to remember:
1) Make sure that you do not mix up Calcium Lactate with Sodium Alginate. Use Sodium Alginate for Water and Calcium Lactate for the "spherified" liquid, and not the other way around.
*that happened to me before... not the best idea...
2) Do take time to rest the "spherified" liquid and avoid the air bubbles (if any left) when making spheres.
Do also rest the mixed alcohol, before freezing it. Otherwise, air bubbles would be trapped inside the frozen spheres / pods.
3) Use precise measurements.
4) Use Calcium Lactate and not Calcium Chloride. Both will work for the technical and visual part, but Calcium Chloride spheres will not taste great in comparison to Calcium Lactate spheres.
| How to make LIQUID SPHERES | Easy Molecular Gastronomy |
#reversespherification #moleculargastronomy #elbulli #cocktailpods #tomatospheres #fruitspheres #yogurtspheres @KitchenAid
Видео How to make LIQUID SPHERES | Easy Molecular Gastronomy канала Chef Rudakova
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