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MOST COMMON ASPECTS
OF SPHERE PREPARATION
Like other algae-based
gelatins, such as those made with Agar,
alginates are heat-resistant. Unlike
Agar, once the gelatin is formed it does
not break with high temperatures; that
is, it is thermally irreversible. A badly
refined alginate can produce a somewhat unpleasant
flavor that can ruin the preparation. For
this reason, Solé Graells
and we at elBullitaller have worked together
to develop Algin for optimal results. The
resulting spheres can be manipulated, since
they are lightly flexible. We can place solid
elements inside the spheres that remain suspended
in liquid; this achieves two or more flavors
in one preparation.
When the resulting sphere
is removed from the Calcic bath, the product
continues to act; and as much as it is
rinsed, it will end up completely gelifying
the preparation, turning it into a compact
ball. |
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This means that it must be served immediately.
The Calcic can be stopped, but products used
for this purpose affect flavor and are not recommended.
A medium with an acidic pH causes the total or
partial destruction of Algin chains, so very
acidic ingredients present a problem. For Algin
to function properly, it is important to work
in a medium with a pH above 4. For this reason,
Citras must be included in those cases in which
acidity must be corrected.
Liquids with natural
calcium content, such as dairy products, present
a problem for Algin; when acting on a calcic
medium, it quickly gelifies these liquids. Therefore,
each ingredient must be treated individually.
One standard recipe cannot be used for all liquids. |
