Spherification Issues !!

[drfrank]

I was recently given the El Bulli spherification kit and used it for the first time last week. I ran into a couple of issues.....

1) The gel-capsules were quite thick (almost unpleasant) can this be overcome

2) There did not seem to be any hard and fast recipe for the process, with different ingredients requiring different amount of Gluc/Xanth etc to perform the same task.

Can anyone give me any pointers please ? Is it simply a case of trial and error with the amounts used ?

Thanks

Frank

(off to the Fat Duck this week.....very excited)

[drfrank]

please help !!

[Pferdestarke]

It may be that you have simply left them in the solution for too long. All you need is a light skin formation and it tnds to hold.

What liquid were you trying to encapsulate?

[Johnniem]

drfrank said:

please help !!

We would be happy to help if we knew what the feck you were on about!!

[drfrank]

Molecular gastronomy !!

sounds rather w@nky I know but is rather fun !!

I was trying to make a lobster bisque 'caviar' using the spherification technique, it didn't work but was great fun. I think it must be trial and error ?

Would it make a difference if the liquid was hot (warm) which it was ?

Thanks

Drfrank

[Dupont666]

drfrank said:

Molecular gastronomy !!

sounds rather w@nky I know but is rather fun !!

I was trying to make a lobster bisque 'caviar' using the spherification technique, it didn't work but was great fun. I think it must be trial and error ?

Would it make a difference if the liquid was hot (warm) which it was ?

Thanks

Drfrank

looked here?

http://www.albertyferranadria.com/esp/texturas-inf...

or bought this?

http://www.amazon.co.uk/Molecular-Gastronomy-Explo...

[Murph7355]

Dupont666 said:

...
http://www.albertyferranadria.com/esp/texturas-inf...

I still don't get it, and have looked a couple of times.

It's making jelly balls that taste of other stuff?

Or mini mozarella balls (in one example) that you can get au naturel from the market?

Bit HestonB I guess.

[Dupont666]

Murph7355 said:

Dupont666 said:

...
http://www.albertyferranadria.com/esp/texturas-inf...

I still don't get it, and have looked a couple of times.

It's making jelly balls that taste of other stuff?

Or mini mozarella balls (in one example) that you can get au naturel from the market?

Bit HestonB I guess.

Its about deciving the eyes and the taste buds... yes most people start off with replica peas or caviar that tastes of something else, but the list is as endless as the imagination.

What about a mint spagetti with a chocolate sauce, etc??

[Simpo Two]

Dupont666 said:

What about a mint spagetti with a chocolate sauce, etc??

Tuna icecream is my favourite. This is me in the kitchen: