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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.
HI I have read the guidelines and would like to make a post
Yes, you can warm them up in liquid.
I wish to make honey pearls that can be made, stored and shipped for later use. Which method should I use, what ingredients do I need to buy for this and, is this even possible?
Hi Sophia, sorry about the inconvenience. We had a problem with our servers that lasted for a couple of days but everything has been working smoothly since then. Please let me know if you encounter this problem again.
Most likely the issue is that the bottom of the sphere is not in contact with the sodium alginate. You need to carefully stir the bath with a spoon so the sphere floats around and doesn’t sit at the bottom. The other problem may be the leaking chutney. Maybe freeze the small drops before.
Yes, you need to use 2 anyway.
Hi
I have a quick question on using a 1L ISI whip. Should I necessarily use 2 chargers even if the amount of batter I use, for instance for cake would be <0.5L? Or, can I get away by using a single charger based on the qty of batter inside the whip?
Thanks
Prasad
i just want to know that,we can make cavier of lemon or orange juice using agar-agar.?
It will probably be a little too acidic but just measure the pH and add sodium citrate if necessary.
Thank you for the explanation, and for posting it so promptly. This is an invaluable forum, thank you.
The difference is the soda cartridge has CO2 and the cream cartridge gas N2O. The N2O is an inert gas that won’t change the taste of the preparation, that’s why it is used for cream and foams. The CO2 gives a fizzy sensation and is the same gas you find in the bubbles of soda and other carbonated beverages. The fizzy sensation comes from the concentrated carbon dioxide (CO2) which, as it gets released in the mouth, triggers a pain response from the nerves in the tongue and the mouth. This nerve response also intensifies the aromas and taste. This is why beverages taste blander after they lose its carbonation.
It is probably because the ingredient you are using is acidic or contains calcium. I recommend you read this lesson from our spherification class http://www.molecularrecipes.com/spherification/basic-spherification/
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Forum Replies Created
-
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.
HI I have read the guidelines and would like to make a post
Yes, you can warm them up in liquid.
I wish to make honey pearls that can be made, stored and shipped for later use. Which method should I use, what ingredients do I need to buy for this and, is this even possible?
Hi Sophia, sorry about the inconvenience. We had a problem with our servers that lasted for a couple of days but everything has been working smoothly since then. Please let me know if you encounter this problem again.
Most likely the issue is that the bottom of the sphere is not in contact with the sodium alginate. You need to carefully stir the bath with a spoon so the sphere floats around and doesn’t sit at the bottom. The other problem may be the leaking chutney. Maybe freeze the small drops before.
Yes, you need to use 2 anyway.
Hi
I have a quick question on using a 1L ISI whip. Should I necessarily use 2 chargers even if the amount of batter I use, for instance for cake would be <0.5L? Or, can I get away by using a single charger based on the qty of batter inside the whip?
Thanks
Prasad
i just want to know that,we can make cavier of lemon or orange juice using agar-agar.?
It will probably be a little too acidic but just measure the pH and add sodium citrate if necessary.
Thank you for the explanation, and for posting it so promptly. This is an invaluable forum, thank you.
The difference is the soda cartridge has CO2 and the cream cartridge gas N2O. The N2O is an inert gas that won’t change the taste of the preparation, that’s why it is used for cream and foams. The CO2 gives a fizzy sensation and is the same gas you find in the bubbles of soda and other carbonated beverages. The fizzy sensation comes from the concentrated carbon dioxide (CO2) which, as it gets released in the mouth, triggers a pain response from the nerves in the tongue and the mouth. This nerve response also intensifies the aromas and taste. This is why beverages taste blander after they lose its carbonation.
It is probably because the ingredient you are using is acidic or contains calcium. I recommend you read this lesson from our spherification class http://www.molecularrecipes.com/spherification/basic-spherification/
