Frozen Reverse Spherification - Simple Molecular Gastronomy
5.2 هزار بار بازدید -
8 سال پیش
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Today we're going to continue
Today we're going to continue with our series on molecular gastronomy. A while back we made sherry pearls by thickening sherry with agar agar and dropping it into chilled oil. This resulted in tiny pearls of sherry in a jelly form. In this episode we're using sodium alginate and calcium chloride to create spheres of liquid sherry.
You can find the printable recipe on our website whats4chow.com/2016/09/10/frozen-reverse-spherific…
To buy 200g packs of sodium alginate -- www.ebay.com/itm/200g-Sodium-alginate-powder-Food-…
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8 سال پیش
در تاریخ 1395/06/19 منتشر شده
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