[Prasad KalyanasundaramParticipant]

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

[illiana91Participant]

hi

[NoRace SharmaParticipant]

i just want to know that,we can make cavier of lemon or orange juice using agar-agar.?

[Quantum ChefKeymaster]

It will probably be a little too acidic but just measure the pH and add sodium citrate if necessary.

[Faith Lucchesi De BoefParticipant]

Thank you for the explanation, and for posting it so promptly. This is an invaluable forum, thank you.

[Quantum ChefKeymaster]

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.

[Quantum ChefKeymaster]

Frozen spherification is doable but will definitely be some work.
http://www.molecularrecipes.com/spherification/carbonated-mojito-spheres/

Very easy is to add foam or bubbles to almost any cocktail
http://www.molecularrecipes.com/molecular-mixology/elderflower-foam/
http://www.molecularrecipes.com/molecular-mixology/cranberry-bubbles-cosmo/

White sangria in suspension is a great option
http://www.molecularrecipes.com/molecular-mixology/white-sangria-suspension/

Sorry for the delay in responding. I somehow missed it.

[Quantum ChefKeymaster]

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/

[Quantum ChefKeymaster]

I posted the question on our Facebook page to help you find an answer. https://www.facebook.com/MolecularGastronomy/posts/829626427097409

[Quantum ChefKeymaster]

Just so everyone benefits from our email conversation, I am posting here some of our comments.
-I would like to create caviar using basic spherification with the Jaegermister. I have tried to apply this but it does not spherify.
– Have you measured the acidity? Are you hydrating the sodium alginate in some water first or are you using just the alcohol?
-I have not measured the acidity but i suspect this might be the issue. I am trying to make caviar. I have mixed the sodium alginate straight into the alcohol.
– If you purchased the essentials kit you should have some ph test strips. You can reduce acidity by adding some sodium citrate. Try dissolving the sodium alginate in water first. It may not be hydrating properly in presence of alcohol.

[Quantum ChefKeymaster]

Just so everyone benefits from our email conversation, I am posting here some of our comments.
-I would like to create caviar using basic spherification with the Jaegermister. I have tried to apply this but it does not spherify.
– Have you measured the acidity? Are you hydrating the sodium alginate in some water first or are you using just the alcohol?
-I have not measured the acidity but i suspect this might be the issue. I am trying to make caviar. I have mixed the sodium alginate straight into the alcohol.
– If you purchased the essentials kit you should have some ph test strips. You can reduce acidity by adding some sodium citrate. Try dissolving the sodium alginate in water first. It may not be hydrating properly in presence of alcohol.

[Quantum ChefKeymaster]

This is only for basic spherifiction. With reverse spherification the spheres can be stored. You may want to go over our spherification class at http://www.molecularrecipes.com/spherification/

[Quantum ChefKeymaster]

Hi Jerry, sorry for the delay in responding. Are you removing all the air from the bag or have you tried vacuum sealing? Are you searing the food after cooking? This last step is very important to add flavor.

[Quantum ChefKeymaster]

Something like this? http://www.molecularrecipes.com/multiple-techniques/guava-snow-egg-chef-gilmore/

[Quantum ChefKeymaster]

Spray drying is probably the best way but not sure you can rent the equipment. You can also try spreading it on a silpat and dehydrating it. Since it is quite strong, you can also thicken it with a starch such as Kuzu before dehydrating it to obtain more powder.

[Author]

Posts

[Prasad KalyanasundaramParticipant]

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

[illiana91Participant]

hi

[NoRace SharmaParticipant]

i just want to know that,we can make cavier of lemon or orange juice using agar-agar.?

[Quantum ChefKeymaster]

It will probably be a little too acidic but just measure the pH and add sodium citrate if necessary.

[Faith Lucchesi De BoefParticipant]

Thank you for the explanation, and for posting it so promptly. This is an invaluable forum, thank you.

[Quantum ChefKeymaster]

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.

[Quantum ChefKeymaster]

Frozen spherification is doable but will definitely be some work.
http://www.molecularrecipes.com/spherification/carbonated-mojito-spheres/

Very easy is to add foam or bubbles to almost any cocktail
http://www.molecularrecipes.com/molecular-mixology/elderflower-foam/
http://www.molecularrecipes.com/molecular-mixology/cranberry-bubbles-cosmo/

White sangria in suspension is a great option
http://www.molecularrecipes.com/molecular-mixology/white-sangria-suspension/

Sorry for the delay in responding. I somehow missed it.

[Quantum ChefKeymaster]

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/

[Quantum ChefKeymaster]

I posted the question on our Facebook page to help you find an answer. https://www.facebook.com/MolecularGastronomy/posts/829626427097409

[Quantum ChefKeymaster]

Just so everyone benefits from our email conversation, I am posting here some of our comments.
-I would like to create caviar using basic spherification with the Jaegermister. I have tried to apply this but it does not spherify.
– Have you measured the acidity? Are you hydrating the sodium alginate in some water first or are you using just the alcohol?
-I have not measured the acidity but i suspect this might be the issue. I am trying to make caviar. I have mixed the sodium alginate straight into the alcohol.
– If you purchased the essentials kit you should have some ph test strips. You can reduce acidity by adding some sodium citrate. Try dissolving the sodium alginate in water first. It may not be hydrating properly in presence of alcohol.

[Quantum ChefKeymaster]

Just so everyone benefits from our email conversation, I am posting here some of our comments.
-I would like to create caviar using basic spherification with the Jaegermister. I have tried to apply this but it does not spherify.
– Have you measured the acidity? Are you hydrating the sodium alginate in some water first or are you using just the alcohol?
-I have not measured the acidity but i suspect this might be the issue. I am trying to make caviar. I have mixed the sodium alginate straight into the alcohol.
– If you purchased the essentials kit you should have some ph test strips. You can reduce acidity by adding some sodium citrate. Try dissolving the sodium alginate in water first. It may not be hydrating properly in presence of alcohol.

[Quantum ChefKeymaster]

This is only for basic spherifiction. With reverse spherification the spheres can be stored. You may want to go over our spherification class at http://www.molecularrecipes.com/spherification/

[Quantum ChefKeymaster]

Hi Jerry, sorry for the delay in responding. Are you removing all the air from the bag or have you tried vacuum sealing? Are you searing the food after cooking? This last step is very important to add flavor.

[Quantum ChefKeymaster]

Something like this? http://www.molecularrecipes.com/multiple-techniques/guava-snow-egg-chef-gilmore/

[Quantum ChefKeymaster]

Spray drying is probably the best way but not sure you can rent the equipment. You can also try spreading it on a silpat and dehydrating it. Since it is quite strong, you can also thicken it with a starch such as Kuzu before dehydrating it to obtain more powder.

[Author]

Posts