Fruit Reverse Spherification
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Date: 2020-05-17
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Comments and reviews: 10
Gaurav
Please help. I've followed ur recipe for 8 times now. But everytime I put my frozen juice in sodium alginate solution, the gel membrane just disperses away in the solution. I really want to make my own spheres. :-) Where am I going wrong I use distilled water to prepare sodium alginate solution, let the bubbles out, packed friut juice, calcium lactate, freeze it till rock hard, No success: -(
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Please help. I've followed ur recipe for 8 times now. But everytime I put my frozen juice in sodium alginate solution, the gel membrane just disperses away in the solution. I really want to make my own spheres. :-) Where am I going wrong I use distilled water to prepare sodium alginate solution, let the bubbles out, packed friut juice, calcium lactate, freeze it till rock hard, No success: -(
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Hagar
But i wanna ask an important question, how can it handle the great pressure, , if it s thrown from my hand intentionally and if i wanna a great amount of water with me if i am on trip how can i get a huge amount of it with me, it s more safe for health and it s cheaper of course and doesn t consume a lot of energy during manufacturing it, but it s not comfortable in using it, i think.
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But i wanna ask an important question, how can it handle the great pressure, , if it s thrown from my hand intentionally and if i wanna a great amount of water with me if i am on trip how can i get a huge amount of it with me, it s more safe for health and it s cheaper of course and doesn t consume a lot of energy during manufacturing it, but it s not comfortable in using it, i think.
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Cristian
Yes the osmosis process, it's because the external water has less sodium (and other minerals) of the internal solution of the spere. Just put the same amount of salt/sugar in the external water. You can do the opposite too, if the external water is much saltier than the internal water you can make your sphere fluffier, that's awesome if you want to concentrate the flavors.
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Yes the osmosis process, it's because the external water has less sodium (and other minerals) of the internal solution of the spere. Just put the same amount of salt/sugar in the external water. You can do the opposite too, if the external water is much saltier than the internal water you can make your sphere fluffier, that's awesome if you want to concentrate the flavors.
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Marckiio
It has one defect, the balls shouldn't contain any kind of bubbles inside. That's because you need to remove them (with a vacuum machine) before freezing them. But I know in a home you don't have theses machines, so might be harder to get the bubbles out (with a torch might work too.
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It has one defect, the balls shouldn't contain any kind of bubbles inside. That's because you need to remove them (with a vacuum machine) before freezing them. But I know in a home you don't have theses machines, so might be harder to get the bubbles out (with a torch might work too.
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Ekki
Great video! Mant thanks. it explains everything so clearly. One question only. Can I use purified water instead of distilled water. The reason is purified water is 5 per gallon and distilled 17. - Many thanks again!
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Great video! Mant thanks. it explains everything so clearly. One question only. Can I use purified water instead of distilled water. The reason is purified water is 5 per gallon and distilled 17. - Many thanks again!
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Rathurue
Question: so if you can create the capsule while it's being frozen, can you create a multilayered capsule for tutti-fruitti flavor? Freeze - coat -freeze in larger mold - coat - freeze in larger mold - and so on.
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Question: so if you can create the capsule while it's being frozen, can you create a multilayered capsule for tutti-fruitti flavor? Freeze - coat -freeze in larger mold - coat - freeze in larger mold - and so on.
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Alexandra
This is so nice. I will try to get everything here in the Netherlands. But do you need fresh juice can it also be pre juiced from a store? Hope you will answer. And does it work with cold chocolate milk?
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This is so nice. I will try to get everything here in the Netherlands. But do you need fresh juice can it also be pre juiced from a store? Hope you will answer. And does it work with cold chocolate milk?
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Gennaro
When you freeze the spheres the size of it changes, it gets bigger, when you defrost them it changes again, it gets smaller, and that creates those small bubbles inside, that is air. Don t freeze them
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When you freeze the spheres the size of it changes, it gets bigger, when you defrost them it changes again, it gets smaller, and that creates those small bubbles inside, that is air. Don t freeze them
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josiane
Great! I just bought these powders last week but did not know where to start. Cant wait to make it. Thanks Is it possible to keep the sodium alginate mix and use it for another prep later?
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Great! I just bought these powders last week but did not know where to start. Cant wait to make it. Thanks Is it possible to keep the sodium alginate mix and use it for another prep later?
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nikolas
I've never seen it done like this. The technique I know is you take s bowl of your sodium alginate solution and you drip in droplets of your flavor solution via turkey baster or syringe.
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I've never seen it done like this. The technique I know is you take s bowl of your sodium alginate solution and you drip in droplets of your flavor solution via turkey baster or syringe.
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