[Quantum ChefKeymaster]

– Increase the alginate concentration, thicken the liquid inside and leave them in the bath for a shorter period of time.
– Store them in the fridge in the same juice/preparation you used for the filling.

[Quantum ChefKeymaster]

I am not familiar with Gelcrem but it seems to be a modified food starch such as ultra-tex or ultrasperse.
http://www.molecularrecipes.com/hydrocolloid-guide/ultra-tex/
http://www.molecularrecipes.com/hydrocolloid-guide/ultra-sperse/

[Quantum ChefKeymaster]

You need to make them without carbonation and carbonate them later using an iSi whipper with Co2 charge for example.

[Quantum ChefKeymaster]

I don’t have a min / max concentration. To remove calcium you can use a water softener filter.

[Quantum ChefKeymaster]

You mean when you hold it hot for a long time before serving?

[jprice1234Participant]

Hi. I hope there’s someone reading this who is familiar with “shave snow”, the dessert popularized in Taiwan. It’s promoted as a cross between shave ice (made from water) and ice cream. With shave snow, the frozen block is shaved into ribbons with a special machine. The finished product is supposed to be light (melting on your tongue like snowflakes) but also creamy. I can’t find a recipe that doesn’t result in a grainy product. Even when I use dairy fat and stabilizers the result isn’t great. Does anyone have a tip on creating a “creamy” ice cream block (still-frozen) that is also light and low-fat?

[Quantum ChefKeymaster]

Not exactly. But you could try adding some hydro-colloid, dehydrating it and powdering it. May work but will not be effective for large quantities.

[Quantum ChefKeymaster]

We use a high precision scale (0.1g) like these http://store.molecularrecipes.com/measuring-tools/

[Quantum ChefKeymaster]

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.

[Helen EastwoodParticipant]

HI I have read the guidelines and would like to make a post

[Quantum ChefKeymaster]

Yes, you can warm them up in liquid.

[mothernaturerocksParticipant]

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?

[Quantum ChefKeymaster]

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.

[Quantum ChefKeymaster]

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.

[Quantum ChefKeymaster]

Yes, you need to use 2 anyway.

[Author]

Posts

[Quantum ChefKeymaster]

– Increase the alginate concentration, thicken the liquid inside and leave them in the bath for a shorter period of time.
– Store them in the fridge in the same juice/preparation you used for the filling.

[Quantum ChefKeymaster]

I am not familiar with Gelcrem but it seems to be a modified food starch such as ultra-tex or ultrasperse.
http://www.molecularrecipes.com/hydrocolloid-guide/ultra-tex/
http://www.molecularrecipes.com/hydrocolloid-guide/ultra-sperse/

[Quantum ChefKeymaster]

You need to make them without carbonation and carbonate them later using an iSi whipper with Co2 charge for example.

[Quantum ChefKeymaster]

I don’t have a min / max concentration. To remove calcium you can use a water softener filter.

[Quantum ChefKeymaster]

You mean when you hold it hot for a long time before serving?

[jprice1234Participant]

Hi. I hope there’s someone reading this who is familiar with “shave snow”, the dessert popularized in Taiwan. It’s promoted as a cross between shave ice (made from water) and ice cream. With shave snow, the frozen block is shaved into ribbons with a special machine. The finished product is supposed to be light (melting on your tongue like snowflakes) but also creamy. I can’t find a recipe that doesn’t result in a grainy product. Even when I use dairy fat and stabilizers the result isn’t great. Does anyone have a tip on creating a “creamy” ice cream block (still-frozen) that is also light and low-fat?

[Quantum ChefKeymaster]

Not exactly. But you could try adding some hydro-colloid, dehydrating it and powdering it. May work but will not be effective for large quantities.

[Quantum ChefKeymaster]

We use a high precision scale (0.1g) like these http://store.molecularrecipes.com/measuring-tools/

[Quantum ChefKeymaster]

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.

[Helen EastwoodParticipant]

HI I have read the guidelines and would like to make a post

[Quantum ChefKeymaster]

Yes, you can warm them up in liquid.

[mothernaturerocksParticipant]

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?

[Quantum ChefKeymaster]

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.

[Quantum ChefKeymaster]

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.

[Quantum ChefKeymaster]

Yes, you need to use 2 anyway.

[Author]

Posts