Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, molecular gastronomy-mango juice spherification. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
The molecular gastronomy methods performed by top chefs on TV always appeared challenging for someone like me who never tried them before. Then, I discovered another method called frozen reverse spherification, which allowed me to fill the silicone mold with mango juice to create the. We had fun with this one.
Molecular gastronomy-mango juice spherification is one of the most favored of current viral meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Molecular gastronomy-mango juice spherification is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook molecular gastronomy-mango juice spherification using 4 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Molecular gastronomy-mango juice spherification:
- Take 2 cups mineral water
- Take 150 ml mango juice (can be substituted with any other kinds of juice)
- Make ready 1 teaspoon sodium alginate
- Prepare 1 teaspoon calcium lactate
These recipes and experiments are designed to help you learn and deconstruct. One of the most interesting things in molecular gastronomy is spherification. Spherification is basically a process that seals a liquid in a jelly like membrane. To make the spherification process easier we took a page from the Alinea cookbook and froze the mango juice in spherical ice molds.
Step by Step to make Molecular gastronomy-mango juice spherification:
- Prepare 2 cups of mineral water in a big container, then pour in 1 teaspoon of sodium alginate
- Mix it with a mixer, so that the sodium alginate can blend perfectly with the water
- Set aside the sodium alginate mixture for 15 mins
- Prepare the mango juice, then pour in 1 teaspoon of calcium lactate
- Mix the calcium lactate with the mango juice thoroughly
- After 15 minutes, scoop approximately 1 teaspoon of the calcium lactate and mango juice mixture, then drop it slowly to the sodium alginate mixture to make sure it forms the shape of a sphere (here i used a fruit bowler as the sphere-making apparatus)
- Wait for approximately 3-5 minutes, then drain out the spheres
- Place the spheres into a bowl of water, just to make sure there aren’t any excess of sodium alginate mixture left in the outer layer of the spheres
- (optional) plate the spheres well, just to make it even more appealing. here is a REFERENCE on how to display the spheres
Molecular Gastronomy - Fruit Juice Spaghetti Recipe. Spherification (Making "Caviar") - Tiny Urban Kitchen. This post is part of a larger series devoted to a Molecular Gastronomy focused meal I made: Molecular Gastronomy with an Asian Twist Spherification is a modern molecular. Molecular gastronomy as a term is several decades old. At the time, food science was all about Spherification is probably one of the most hyped techniques when it comes to molecular There will be no layer around the juice.
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