Molecular Gastronomy: Basic Spherification to Make Caviar
Автор: Molecular Gastronomy
Загружено: 2013-11-19
Просмотров: 610519
Get a molecular gastronomy kit to start experimenting at http://store.molecularrecipes.com/ Learn how to make juice caviar with Basic Spherification, a molecular gastronomy technique developed by Chef Ferran Adria. This video shows you the possibilities of basic spherification, how it works and how to make spherification caviar with a syringe or a caviar maker.
The Caviar Maker has 96 pipettes connected to a syringe releasing 96 drops into the calcium bath in the same amount of time you would be releasing just one drop using a syringe or squeeze bottle. You can get the caviar maker at http://store.molecularrecipes.com/cav...
Basic Spherification can be used to make small caviar-like spheres or large spheres. However, it is mostly used to make caviar spheres since the viscosity of the bath is thin allowing the small droplets to cohere into a spherical shape in the bath and the spheres don't stick together as in reverse spherification.
Learn everything you need to know about spherification at http://www.molecularrecipes.com/spher...
Доступные форматы для скачивания:
Скачать видео mp4
-
Информация по загрузке:
