How to make LIQUID SPHERES | Easy Molecular Gastronomy
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Learning the reverse spherification process is the fundamental step in advancing your culinary skills towards the molecular gastronomy.
In reality making liquid spheres is quite easy, as long as you follow precise measurements.
In this video, I show 3 examples of the reverse spherification. I make spheres with 2 relatively thick substances and 1 thinner substance.
Watch the video until the end to learn how to make Kefir spheres, you can use the same method to make Sour Cream or Yogurt spheres. *Please note, that these liquids already have quite a bit of calcium inside, so you might need less Calcium Lactate for them (at least 2% in total).
I also show how to make tomato spheres, from the tomato juice. You can use the same method to make fruit spheres or fruit caviar / pearls (just use the squeeze bottle for that).
And finally, I show how to make wine spheres, using the frozen reverse spherification method. You can use this culinary technique to make cool cocktail pods from any alcohol, or any thin liquid actually.
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Ingredients for the liquid spheres:
- 6 g Calcium Lactate (3% of the "spherified" liquid volume)
- 200 g Any Liquid that you wish to enclose into spheres (e.g. Kefir / Tomato juice / Wine)
- 5 g Sodium Alginate (0.5% of the Water volume)
- 1 L Water
*you can buy a Reverse Specification pack HERE: amzn.to/2XjVJwt
Important TIPS to remember:
1) Make sure that you do not mix up Calcium Lactate with Sodium Alginate. Use Sodium Alginate for Water and Calcium Lactate for the "spherified" liquid, and not the other way around.
*that happened to me before... not the best idea...
2) Do take time to rest the "spherified" liquid and avoid the air bubbles (if any left) when making spheres.
Do also rest the mixed alcohol, before freezing it. Otherwise, air bubbles would be trapped inside the frozen spheres / pods.
3) Use precise measurements.
4) Use Calcium Lactate and not Calcium Chloride. Both will work for the technical and visual part, but Calcium Chloride spheres will not taste great in comparison to Calcium Lactate spheres.
| How to make LIQUID SPHERES | Easy Molecular Gastronomy |
#reversespherification #moleculargastronomy #elbulli #cocktailpods #tomatospheres #fruitspheres #yogurtspheres @KitchenAid - Jak na to + styl
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Dear @ChefRudakova! Do any of these liquids need distilled water? Perhaps the sodium alginate bath or the pure water bath? How was the tomato juice made? Did you just print the tomato juice? Is it not too diluted? Maybe you strained the tomatoes? Thank you! I'm using a translation app, I hope it translates well. :)
i love this clip.
I try to learn molecular gastronomy.
I came across this clip. ty. by
Apprentice cook
Thank you so much! Thanks for watching 🤓✌🏻
This is awesome, so going to try this. Thank you
lovely very helpful, thank you!
Thank you so much I can’t wait to try this ❤❤❤!!!!!!
Beautiful, thank you chef
Thank you soooo very much for sharing your beautiful videos & skills, technical abilities. I just loved learning from you. You make it so simple to follow you step by step instructions which is absolutely awesome. I want to learn as much as I possibly can when it comes to molecular gastronomy. I'm a chef and I want to learn all about it as well as learning about making different coloured candy and blowing sugar into different shapes and then fill in with mousse ect. So please make more videos because I love every second of every one of them. Your number 1 biggest fan from New Zealand.
Ooooh 😊 thank you so much for this comment! And for watching my videos✌🏻 Please help me out to gain more audience by sharing my videos with friends 🙏
Very happy to help you out as much as I can by sharing your videos & in any other way, anytime anywhere. If at anytime you decide to come visit my beautiful country of New Zealand then please let me know because I'd relish the chance to work beside you creating new improved dishes. I teach my students for free because it's my way of giving back to the community by teaching high school students a much healthier life choices that they unfortunately don't get at home. Also half of my students have moved on to become qualified chef's as a career choice.
@@ChefRudakova Muchas gracias por compartir tu talento 🤗saludos desde Perú 🇵🇪
Thanks for an amazing video
wow a processed water bubble! yum!
this is gonna take my paintball game to a whole new level!
Hi! Love your video.
I have a question... You wrote:
"Important TIPS to remember:
1) Make sure that you do not mix up Calcium Lactate with Sodium Alginate. Use Sodium Alginate for Water and Calcium Lactate for the "spherified" liquid, and not the other way around.
*that happened to me before... not the best idea..."
I am wondering, Why it is not the best idea to make it inverse? Does it taste different? Or what is the difference? I have been watching other videos about liquid spheres and some of them talk about using sodium alginate for the "spherified" and hopefully I found your comment that may have the answer.
Thank you for your help!
You are really a genius.. lot of love from India... Keep it up...
Beautiful 😍😍. Thanks for the recipe chef
My pleasure 🤓✌🏻
Thank u chef... will definitely try it out
You are most welcome!🤓✌🏻
I LOVE ur videos, u will go trending in no time🙌🏾❤️
Yes please! 🤓✌🏻
Thank you! :D
Wow!! Amazing work chef. Thank you. Subscribing ❤
Thanks for support 😊
Great use for your IKEA tea light!
LOL! That ending took me by surprise. I appreciate the clear and simple instructions. Thank you.
Glad you liked it🤓✌🏻
So Amazing 🤩
Das hast du toll gemacht 👍 dankechön
danke 🤓✌
i did this same stuff for my science fair experiment this year. currently i am at my city's science fair because of it! i love spherification, it is very fun.
Oh wow 🤩 Congrats! And good luck on the fair!
@@ChefRudakova thank you so much!
Hey, I just tried this but I failed:( I tried using curd . Can anyone help me out?
Great Job, thank you very much!
Thank you too! 🤓✌🏻
Thank you Chef.
nice video.
REGARDS
This should help me with my tide pod addiction. Lol I love the video and will be trying to make some in the future.
Excellent
very nice thank you 😃🌹
sending love from Vietnam ❤!! Also can I use this technique to make cocktail caviar?
Great video liquid my friend
what is the expiration time for these liquid spheres? Should I keep n the fridge, right?
I love this video.
I love this comment🤓✌🏻
Amazing
🤓✌🏻
Hi Chef Rudakova
My big question is if it is possible to warm um the spheres to 60°c
So that I can use them as an part of a main dish ?
Ore will the warm up destroy the texture?
Very nice
Thank you for your amazing work, mam is it possible to store the spherification product for long time like 1 month ?
donny dwi it’s not advisable. 1-2 days max and it also depends on the liquid that you spherify...
WOW!
Can I make this with liquid has low acyl gellan gum 1% and xanthan gum 0,1%and calcium lactate 3% as sphered fluid gel ?Is there any conflict?
Hi!! Can I substitute calcium lactate with calcium carbonate?
can i use calcium chloride instead of calcium lactate ?
and what the amount of it ?
Nice video! Is it possible to reverse spherificate bechamel sauce? Can bubbles hold its shape on hot food like pasta? and what is the maximum size of bubble? Can you make it big? Your answer will be very helpful towards my restaurant!!
Bechamel sauce - absolutely; hot foods - for a limited time; maximum size - there’s no maximum size really, it’s just very hard to handle it when it gets big (also you might want to hold it in the solution for longer to create a thicker outer shell). I hope it helps 🤓✌🏻
Awesome video! I'm planning on trying this soon, is there any chance this would work for a warm sauce like a duck jus? and could I reheat it or would I have to use it instantly? Thank you!
It’s a chemical reaction. I think you can do it warm, but reheating might be tricky. May be in a low and slow water bath?
For the water bath, should i use distilled water or just regular tap water?
What is the difference between reverse spherification and direct spherification in terms of which spheres will hold up longer / can be made ahead of time / texture of final product? Thanks
Direct turns out slimier/gooier texture, reverse keeps a more liquid inside & thinner membrane
Hi Chef! How many times can you reuse Calcium Chloride bath?
this channel is gold! pls pls pls next time don't put music pls talk! ♥
Haha 😆 thanks! The new videos that are coming our will all “talking” and a little but of music 🤓 Let me know if you’ll like the new format✌🏻
@@ChefRudakova yea I'm hooked love you and your channel keep it up its amazing
Those sodium alginate solution will be thicker like? Similar to jelly?
Hello Chef Rudakova,
Love the channel and your explanations. Just wanted to ask you - can you reuse the Sodium Alginate mixture for a few days by keeping it in the refrigerator? It’s very difficult to source this where I live and I rather reuse it if possible. Thanks a bunch!
Arjuna
Yes, of course, you can reuse Sodium Alginate water, once it’s mixed, just train it off. 🤓✌🏻
@@ChefRudakova thank you so much! I just made a key lime whiskey sour sphere and my friends were amazed! Thanks again for your very informative videos!! Please keep posting!
@@ChefRudakova Just another question if I may, once you make the cocktail spheres using reverse spherification, can you store them for a few hours in the refrigerator without the membrane leaking ? I’ve seen a video that shows them dropping the spheres into the cocktail mix without any calcium lactate gluconate. Would that work?
@@arjunakarunatilaka5998 Did you use the freeze method or the spoon one for your spheres? I'm just trying to understand how to judge whether the liquid is thick or thin enough.
Hello Chef,
I love watching your creative videos. Could you please tell me the shelf life of the sperification liquid, also how many times i can use the liquid ?
Thanks in advance
interested in this as well :)
anyone know how long these will keep structurally sound in the fridge?
Sería un placer que fuese traducido en español. Gracias
How do we store this?
Like in the refrigerator?
Hi chef, was wondering if reverse spherification works with oils, as they are hydrophobic would it affect the end result?
Still waiting for answer as well.
How much in advance can i prepare them? Will they hold if i make them few hours befor i serve them?
How long do you blend it for in the beginning
hello, congratulations for the video, I'm interested but in Italy there are no professional videos that deal with this topic, how to create it at home. I wanted to know if with the same system you use, and the same ingredients and dosages, you can also make "OOHO" water balls. drinking.
a guy I know tried to make edible water balls, but they came out white instead of clear. Can you tell me why?
Thanks in advance :)
I can’t tell why “the guy” got the result he did… but I’d recommend you to try the method, ingredients and dosage that I’ve shared and let me know what colour you get 🤓✌🏻
Does it work with alcohol mixtures ? i imagine doing different cocktails, with small amounts of alcohol, as spheres ?
How long will the spheres last once it's formed?
Do we need to serve them immediately? Or, we could prepare them a day or two before.
It’s best to do it right before
@@thehammmann thanks
@@thehammmann Can you answer the initial question; How long will the spheres last once it's formed?
hi dear chef . thanks for this recipe . I have a question ,
Is there any difference between distilled water and normal water?
I did this recipe (frozen pineapple juice spheres and mango juice)but the liquid dissolved in the sodium alginate bath and no balls formed. Can you tell me what is the problem ?
Hey there 👋 Basically, it depends on the type of "normal" water that you have where you're located... If in doubt, go for distilled bottled water. "Normal" tap water, might have some additives in it that might prevent the process of spherification. Also, it's good to check the quality of your ingredients, check for expiry dates etc. And finally make sure that everything is dissolved properly... I hope it helps🤓✌
Or maybe it's because of enzymes in pineapple called bromelain? Mango juice sphered properly?
is Calcium lactate gluconate same as Calcium lactate or are they different?
How long does it stay?
Hi does sodium alginate mixed with water feels sticky on the skin? I'm planning to make serums out of it
Could you... mix in some calcium lactate into some chili, portion it into balls and freeze them, and then drop them into a sodium alginate solution to make basically a meaty tide pod? I wonder if the gel would hold after the chili thaws.
I was wondering can this spherification be used as a skincare sphere using a face liquid formula to the mix rather than an edible? And if it can would you suggest making the outer shell a bit more stronger. Could these be put in a base of water and alcohol to be sold in sphere form or would they break down…thank you
Great question.
how would a chef know that???
What calcium lactate are you using?
what does it mean by calcium should be 2% of end product is 2% of the type of food we're going to spherify?
Hello! Awesome looking spheres!
Any ideas what causing this problem: After carefully dropping the frozen pods into the bath, they just melt away in my very eyes almost. Measured all the ingredients with a precision scale. the bath is not cold enough? i've tried this with cool bath and saw another post about warming the bath to 50 celcius, both results are same. if I manage to scoop the non melted piece away from the bath and into the water cup and actually taste it, it has this frozen flaky lollipop like consistency. This is driving me mad, and can't give up after so many tries :D
And the bath starts to get this almost jelly like consistency aswell, does that indicate that theres too much Alginate? which I found weird since did the exact amounts.
I have the same problem, did you figure it out?
@@oystein304 actually yes I did!
I changed the brand of the sodium and Calcium and that fixed it!
So maybe you should try that aswell. It's kinda weird that it did not work even tho they were same powders... O Well... Molecular mysteries I asume 😅
@@TuomasHamalainen-dw5if What I thought. Don’t buy cheap products from China I guess
Question; I made sphears out a tomato sauce I made. Texture is great. Problem is that its super bitter. Is it from the calcium? Might I have dial back on it? I have more of the same sauce and it taste fine.
Good question, Chris. Make sure that you use Calcium Lactate and not Calcium Chloride, which is bitter. Let me know if it helps, please 🤓✌🏻
@@ChefRudakova aww!!! I see my mistake already! Thanks a bunch chef. Happy holidays
What is the shelf life of these spheres? And how should you store them? Submerged in water?
It´s possible to do it with out the calcium lactate?
I mean, mix the sodium with water as you did, and then the kefir or other thick liquid?
No, it’s a specific chemical reaction. You need those two compounds to get the reaction.
It is good for health
Hi, I would like to do this with onion pure and green pea pure, how can I do this ?
Question, the wine, looked like it was in the shape of the bottom of a cupcake paper, but then it turned into a ball? Am I seeing that right? Wanted to see how it did that. Thanks!
when the ice wine melts inside the sphere, it changes shape. The sphere coating is elastic and allows for that.
Hi! Can I use these to replace pakacging. Perhaps as edible sauce pakacging ?
I'm not sure what you have in mind. But you should definitely go ahead with it and try your ideas out🤓✌ Let me know how it goes
2 % of Calcium lactate by weight ?
Is it possible to store the mixed Alginate water until the next use?
yes
just a raandom question is this possible for sanitizer? being curious how it might end up....
I have no idea... 🤷🏼♀️ You’ll have to let me know, if you try.
That’s very interesting. Please do let is know if you try.
Hi I was wondering if the liquid spheres can be frozen without affecting the texture when it defrosts
i think the water in the liquid would expand when frozen, and rupture the sphere. Might not be visible until you defrost it
please tell me how can i learn gastronomy cooking ? is there any course or i will have a change to learn it in culinary art course ?
My online Molecular Gastronomy course is coming up soon. Subscribe here: www.subscribepage.com/z5m0s9 to get the early bird discounts
Are the 3 clear bowls of cold water? where you make the spheres?
The 1st container is a solution of water with Sodium Alginate, that’s where the outer layer of the spheres is formed and the last 2 are with clear water for cleaning the spheres off the SA and keeping purposes. I hope it helps 🤓✌🏻
Good afternoon, Ma'am.Sorry, I am new to this science. I had a few questions about this and yours is the first video I am watching. I would like to do some research on this science for my MSc. I had a few questions.
1.are all the chemicals used here edible?
2. how does this new science of molecular gastronomy help people?
3. Why is it different from the normal food we eat.? Is it a more healthier alternative or only for plating?
Thankyou
1. yes - Sodium Alginate comes from seaweed. Its what makes the bubbles in bubble teas!
2. Not really new its been around for 80ish years! It's really just for show and provides nothing extra in regards to it being healthier. It will add different textures and such to foods! When eaten they pop.
3. See 2.
Thankyou! 😁
Oh my friggin gosh!!!
Does it work with oils?
Did the same thing in 2008 when I graduated from hotel school and was management trainee in taj
We did fruit caviar using injection (syringe)
cool 😎 ✌🏻
❤❤❤super
Hi chef can you give me recipe. What is ingredient ? Thanks so much
Can these be made with an alcohol filling
Hi, I come from a 3rd world country and have a hard time getting my hands on sodium alginate, and other molecular gastronomy ingredients. Do you have any advice on where to get it or make it?
Hello 👋 I have troubles getting them myself and you can’t really make them yourself either, unfortunately. I personally, check Amazon first, and if it’s not available there, I do the internet search for my country. Usually, someone is selling it online, but with a steep shipping cost... If Amazon is available at your country, check out my affiliate links in the description (I always link the products that I’m using in my videos there). I hope it helps a little 🤓✌🏻
That's cool :D unfortunately I saw another video earlier where they use calcium chloride (basic spherification, not reverse as you showed) and it doesn't taste good... Eugh guess I have to do more shopping
Calcium Chloride would give a bitter taste. You shouldn't use it🤓 Good luck in your culinary adventures!✌
Здравствуйте, спасибо большое за видео🙏 подскажите пожалуйста, как долго хранятся такие сферы (и икра)? И как правильно хранить?
Длительность хранения зависит от длительности хранения жидкости внутри сфер. Хранить в воде. 🤓✌🏻
@@ChefRudakova спасибо!)
If I wanted to make a bunch of these a couple days before a party, how would I store them? Also, for a guava juice version, I would use the freezing version?
Store in the last water bath. But make sure they don't stick to each other. For anything that's too lose in texture, you would want to go for either a thickener or freeze it first.🤓✌
@@ChefRudakova Thank you!
I tried with whiskey pods, but the ice melted in the sod alignate solution. Can anyone help?
How many time do you let them in algin ?? 2/3 mins?
Yes, about 2-5 min. The longer you keep them there, the thicker the coat will form.
I'm clueless and New to this process I have no idea what the intent of this is??? Please fill me in
Hi mam.. can i use calcium chloride instead of calcium lactate
It works but gives a strong bitter taste
Como se llama esta técnica en español
plz tel me recipey
How to eliminate the bubbles from the calcium lactate solution. I kept it for 24hrs and the bubble were still there. Please help
tanvi Jain most of them should go away by then. But you can also try to vacuum seal the liquid to eliminate extra bubbles if you have a sealer. I hope it helps
@@ChefRudakova i was looking through the comments to see if anyone would suggest that. seems like using a food vacuum device would speed up the process a bit for waiting for bubbles to go away.I have a jar "sealer" that vacuums the air out of the container and seals it when the vacuum sucks the lid back down lightly. I imagine using it would draw out the big bubbles and storing it in the fridge to set, while still under vacuum, would get the rest of the smaller bubbles as they navigate to the surface.
Is it normal for the liquid to taste bitter after blending with the calcium?
Kai Yang Chua no it’s not normal... make sure that you use Calcium Lactate Gluconate (not Calcium Chloride or anything else)
@@ChefRudakova thanks for the advise!
What liquid are you planning to use to make of these reverse spheres / caviar / pods?
Vegan quail egg yolk sushi addition for a Buddhist New Year's gathering (if we are allowed to by then).
Diane Howard awesome idea😎
I just found you by accident... You are AMAZING ! Mesmerizing food porn ;-)
Can you actually freeze them ? I want to make them in advance for my dinner party and thought that would be "the icing on the cake" ;)
Andreas B thanks! I haven’t tried freeing them once done. But I wouldn’t. You can keep them in water for a couple of hours no problem ( depending on the type of liquid that you want to spherify)🤓
I’m planning to make olive oil lemon dill and mint sphere ... any suggestions on formula ?
I tried this but my alginate solution won't come correct at all
Is the alginate at fault
I tried adding more adding less
I added calcium to the yoghurt to even some gum
It did not work Any suggestions