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anybody know anything about spherification? how do I write my own recipes without a ph metre? I can make them fine following a recipe but I want to know why I need to add more or less citrate or when to do it so that I can create my own spheres rather than things that have already been done and published.

asked by brandon almost 8 years ago

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Greenstuff
Greenstuff

Chris is a trusted source on General Cooking

added almost 8 years ago

I've never tried any spherification, but it sure sounds like interesting fun. If you don't want to invest in a pH meter, why not get some pH paper? It's very affordable.

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betteirene
added almost 8 years ago

Look here:

http://en.molecularcuisine.org/forum/showthread.php?tid=51

then join.

Who are you trying to impress?

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Fantastic Mr Fox
added almost 8 years ago

I believe what you are speaking of is the use of hydrocolloids. You should check out this primer by Chef Dave Arnold who teaches this stuff at French Culinary Institute.

http://www.cookingissues.com/primers/hydrocolloids-primer/

It's technical but in an educative sort of way. I think you'd benefit from reading all of it, but you can skip to the section "Recipe Formulations and Measuring" if you want.
The rest of the Cooking Issues blog is a great source for all things where science meets cooking...meat glue, sous vide cooking, etc.

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brandon
added almost 8 years ago

yeah, Ive made plenty of sphere's before but it seems futile to know the technique if Im just following someone else's recipe. Ive actually talked to Dave a few times about it, and theres only so much you can absorb in one conversation with that guy. thanks for the links though, there should definitely be some answers in there

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brandon
added almost 8 years ago

what about sphering using just agar and oil? any tips?

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