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Demonstration of Direct Spherification

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Опубликовано:

5 сен 2024

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Комментарии : 97

@anitaswimmer 10 лет назад

never seen a 96 well plate used in cooking before! so cool!! science meets food

@reinardfermin5611 4 года назад

Cooking is science

@chrism6904 4 года назад

Science and cooking go hand in hand.

@chefsteps 11 лет назад

these continue to gel over time, even after rinsing so you need to serve them relatively quickly for them to stay liquid.

@blainefiasco8225 3 года назад

I found this very amusing and entertaining.

@KittehsMadness 10 лет назад

2:10 Cat face :3

@sangjunlee9444 5 лет назад

Hi, ChefSteps Can I know it's possible to do without sphere magic powder? What can I substitute or how many % of algin powder do I need to add on to replace sphere magic powder? Thank you .

@veewhy96 9 лет назад

i saw this in the Japaneses candy kit

@jeoh93 6 лет назад

Alginate cross-linked because of the calcium. So cool!

@MamaMatcha93 10 лет назад

...the spheres somehow remind me of the clownfish eggs from nemo ._.

@___echo___ 4 года назад

they often call these "(whatever liquids flavor) caviar" cause it looks like fisheggs lol

@nadak3032 5 лет назад

Can I use calcium lactate instead of calcium chloride?

@sammcintosh3942 11 месяцев назад

Cranberry on potatos for with a Turkey protein

@sandrastolman9629 2 года назад

Heard one chef say you can use calcium citrate instead, is that correct.

@Sarah10000 8 лет назад

Are these the little balls that used to be in drinks back in the day, circa 2000's??

@TomaszPlawski 11 лет назад

hi from Poland, what is the thickness of the alginate liquid after you let it sit to get the air bubbles out? I have been trying anywhere from 1 to 2% alginate and it seems that the stuff has a runny jelly to almost solid gel consistency and the air bubbles don't want to get out. Also I seem to be able to only make caviar-with larger spheres they don't seem to develop a thick enough skin,even if I let the stuff sit in the calcium solution for half an hour :( maybe it's the hard water we have?

@norbertklosowski2341 3 года назад

sprobuj dodac troche kwasku cytrynowego do wody. :)

@maryme9543 9 лет назад

when they say serve inmediately is there a time frame, when hosting a party you normally either put the food out so it is about 30 minutes while setting and people start eating, or if serving at table side the same, if you have to make batch and serve one person, then repeat then that is not very practical.

@shawndurbs 8 лет назад

Beautiful.

@chefsteps 11 лет назад

ya; there is probably too much calcium in your water. Try it with some store bought distilled water if possible!

@huseinmuhamad084214 3 года назад

what is the name of the tool used in the minutes to 2:00, maybe anyone knows please help thanks

@robinceret9633 3 года назад

@@huseinmuhamad084214 try "caviar tool" on amazon. But everywhere the comment say it doesn't work well, chinese quality...

@ChefMeLYisrael 10 лет назад

Also, what is the device that u are using to drop the liquid into the calcium bath. I clicked on the link for the spherification kit and it doesn't work!

@chefsteps 10 лет назад

rapid caviar dropper

@barneyleeatotoroadam6662 7 лет назад

one question is it necessary to used vacuum machine to get rid the air bubble ... is there an alternative way to do so ?

@JonasRosenven 7 лет назад

The machine just speeds up the process.

@barneyleeatotoroadam6662 7 лет назад

ohh ok i see thanks for the info

@iceboy4545 6 лет назад

With blow torch will work

@tenzingayatso6401 Год назад

can't we use gelatin/agar agar and oil method , wouldn't the spheres will be stable with that method ?

@vgmtab 4 года назад

What is the difference in the taste between direct and reverse spherification?

@atahuallpamejia2698 2 года назад

Reverse and direct is the same flavor, if you want to plan ahead like for cocktails reverse I better because has a longer self life and since you wash the caviar stop the gelling process, direct will solidify the more time is with the gelling agent. I use reverse and keep them in small containers for the kitchen and bar.

@axellis8333 4 года назад

With direct spherification are the insides solid?

@huseinmuhamad084214 4 года назад

what is the name of the tool used in the minutes to 2:00, maybe anyone knows please help thanks

@SusanDoran 4 года назад

What is the advantage of this method vs. just using heating juice with agar agar and dripping into cold oil - followed a water rinse? This seems unnecessarily complicated.

@robinceret9633 3 года назад

The tecnic shown in the video will make a liquid caught inside a "gel" wrap unlike your tecnic that makes a full "gel" thing (sorry I don't know how to explain in english)

@SteveWrightNZ 7 лет назад

mind blown

@blackpearlpearly2029 2 года назад

Which height is the best to drop algenate?

@ChefMeLYisrael 10 лет назад

Do the spheres have to be kept in a liquid before serving them? Or is it possible that they can be placed on top of a food item until requested or do they have to be pulled right out of the liquid just before serving?

@ChefMeLYisrael 10 лет назад

OK from what I have read, they must stay in a liquid for them to not turn into a complete solid? So if not in a liquid with they not have a liquid center?

@chefsteps 10 лет назад

they will continue to gel in or out of liquid so it's best to form them right before serving if you want them to pop. If you do hold them; we like to hold them in liquid so they don't get a tacky dry skin.

@KatAndAv 4 года назад

can i use juice concentrate to make this? what type of flavorful liquid should i use

@gingerware3679 3 года назад

Any

@keylimekitchen7597 2 года назад

Hi I got question, if you can make 98 droplets in one time ,how to prevent it from stick together? Have any tips?

@steadyhia 6 лет назад

Is the sphere like a salmon roe where inside of the sphere still remain liquid or it becomes jello like sphere?

@Ordinary_Mortal 5 лет назад

Its like caviar so yea

@catn1790 7 лет назад

Would this work to make a lemon-type caviar? Or would the lemon juice be too acidic?

@LilyRudloff 7 лет назад

use reverse spherification

@djthomas800 9 лет назад

I bought the kit and need to make the calcium setting bath is it the calcium chloride that I use with distilled water

@marizabournes 3 года назад

calcium lactate

@Magzz 5 лет назад

whats the music?

@Perceptionsz 5 лет назад

isnt calcium chloride unsafe. Any other way to form

@amyjones583 8 лет назад

Can the spheres be stored once they have been created?

@youradmireralways 7 лет назад

no, they will turn solid

@gracealdana1415 7 лет назад

actually you can keep them in oil they don't go solid they would still be liquid in the center

@gingerware3679 3 года назад

It's my understanding you can store them in the same juice you made the pods with...

@sonicfreak04 3 года назад

could the spheres handle molten sugar?

@Funnyvideos-ql5rl 2 года назад

No way unless it’s cooled down

@redchilipecks 8 лет назад

NEMO

@got2bjosh 8 лет назад

Does anyone have info on the music used in this video?

@drumbum7999 7 лет назад

yes just google "chefsteps music" and look for the sound cloud link. from there, search the title of this video to find the correlating song. enjoy.

@djthomas800 9 лет назад

i am doing a sicenc project and i would like to find this kit were would i find that at

@sirdino9397 4 года назад

look on science buddies even tho ur prob a big boi by now

@jawadmehdi1795 3 года назад

i did it several times but spherification doesn't works

@gijsphilip 9 лет назад

So we don't no real caviar anymore? Bless the sturgeons!

@Amatersuful 8 лет назад

well sturgeons caviar and these caviar have different taste.So as long as people r buying the sturgeon eggs they r still r gonna be harvested

@jjmarquete 11 лет назад

Can you pop one of these spheres? I really want to know how it is inside... Does is stay liquid or gelatinous?

@nicksprankstutorials5940 6 лет назад

it stays liquid because it isn't a base of gelatin or agar agar which forms a shell when it enters in contact with oil. Though, if you use more calcium lactate or calcium chloride in the liquid chosen then recommended, it might be a thicker liquid inside. If you respect the quantities required for this to work, the sphere will pop and be runny as an egg yolk !

@krishnashrestha7305 6 лет назад

tell the quality about the ingredient

@modestea9667 8 лет назад

i'm fasting , so why am i watching this!!

@ziegejunge 8 лет назад

Because you're fasting.

@danielkang3163 8 лет назад

woah.

@eltonjesus69 10 лет назад

I'm pretty sure this method was created by el bulli, i might be wrong though

@bjcox6695 3 года назад

El Bulli actually created reverse spherification, which adds calcium (lactate, as calcium chloride is bitter) to the flavored liquid and sodium alginate to the bath. It produces a longer lasting sphere, as it doesn't continue to gelatinize.

@limejuice7777 2 года назад

Remind of food war where the guy make those orange sweet "fish egg"

@lmarahmadzay1957 4 года назад

You know the easier method? Use Agar Agar and put rapeseed oil in the freeser. Take the qhatever liquid you want ant boil it with water and agar agar and drop it with a syringe into the cold oil

@gingerware3679 3 года назад

But do they 'pop' like the bobo?