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.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)