 SferificaciÓn
BÁsica
For liquids with watery density
This preparation is best for
liquids which, owing to their
watery density, present fewer
problems for spherification.
Weigh the Algin exactly with
a precision scale. Add Algin
to 1/3 of the liquid to be used
and blend with a mixer until
it has completely dissolved.
Add the other 2/3 of the main
ingredient and leave to rest
for 1 hour so that it loses part
of the air created by the mixer.
Meanwhile, dilute the cold Calcic
with water in a bowl. Prepare
another bowl with water only.
Make a small test to see how
the Algin mix responds in the
Calcic bath before proceeding
to the preparation.
After pouring in the desired
amount of the ingredient with
Algin (for caviar, ravioli, gnocchi,
etc.), when the desired texture
is obtained collect it and rinse
it in the bowl of water to get
rid of the excess Calcic.
For thick liquids
This preparation is best for thick
liquids to which water has to be
added to correct their density. If
you are working with excessively
acid ingredients you should use Citras.
Weigh the Citras and Algin exactly
with a precision scale. Always add
the Citras to the water you are going
to use first of all and blend with
a mixer until it has completely dissolved.
Then add the Algin and blend again.
Add the main ingredient and leave
to rest for 1 hour so that it loses
part of the air created by the mixer.
Meanwhile, dilute the cold Calcic
with water in a bowl. Prepare another
bowl with water only. Make a small
test to see how the Algin mix responds
in the Calcic bath before proceeding
to the preparation.
After pouring in the desired amount
of the ingredient with Algin (for
caviar, ravioli, gnocchi, etc.),
when the desired texture is obtained
collect it and rinse it in the bowl
of water to get rid of the excess
Calcic. |
