Spherification newbie
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Molecular Gastronomy Recipes, Tips and Techniques › Molecular Gastronomy Forum › Techniques › Spherification › Spherification newbie
Tagged: calcium, gluconate, lactate, Reverse, reverse spherification, spherification
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Hi.
I have purchased two ingredients: (1) Alginsphere (E401) and (2) calcium salt.
Correct me if I’m wrong, but if I want to make f.i. caviar, I will have to mix the alginsphere mix with the “caviar juice” and add it to a water bath with the calcium salt.
I’ve read a few recipes for reverse spherification now, and it says that I will have to add ‘calcium lactate gluconate’ to the juice and then add the alginsphere (sodium alginate) to the water bath.
My question is: can I use the calsium salt (lactate) and not use calsium salt (lactate gluconate) in the juice mix? It seems that the only reason to use lactate gluconate is taste, but how bad is the taste if I use calcium lactate with f.i. a carrot juice sphere (reverse spherification)?
Thanks.
It will be more salty but not too bad in this case. You need to change the ratio, use half of calcium lactate to replace calcium lactate gluconate.
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