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Posts Tagged ‘algin’

Molecular Gastronomy – Goji caviar tiny spheres

February 3, 2010 2 comments

So today I decided to make goji caviar. I really wanted to just make a sphere out of a regular dried up goji berry. So, what I needed for this recipe/experiment was 1.8 g sodium alginate, 1.3 calcium citrate, and 6.5 calcium chloride. The first step was to prepare the goji mixture. For this, all I did was simply blend 500 g of goji berries in my vita-mix. The end result was 250 g of goji pulp (after passing the mixture through a chinos).

Next, I blended the calcium citrate with 250 g of water and added the sodium alginate until blended well. i placed this mixture in a saucepan and heated it up until boil constantly stirring. I allowed the mixture to cool at room temperature and once cold I added the goji puree and mixed.

For the Calcium chloride bath I mixed 1000g of water with 6.5 g of calcium chloride. I placed the mixture aside and kept it ready for the goji mixture.

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Molecular Gastronomy – Coconut milk ice gelatin

January 17, 2010 5 comments

By Chef Tali Clavijo

Today I started a quest to make a liquid I really love into a gelatin that is frozen cold. How could I do this? Is it even possible to have a frozen gelatin? Can I do this without using any animal products, and make it vegan friendly? I really enjoy one liquid more than anything in the world…Coconut milk!

I just love raw coconut milk. I love making it and love tasting it in various forms and textures. So, after I made some of my world famous coconut milk (e-mail me for the recipe at molecularfood@gmail.com) I started to get ready for the coconut gelatin ice experiment.

For this recipe all I used was 500 g coconut milk, 250 g water, 36 g powdered coconut (dehydrated and graded), 200 g of sugar, 9 g sodium alginate, 2.4 g of calcium gluconolactate, and other 50 g of water.

Raw coconut milk

After I made my 500 g of fresh raw coconut milk I put it in a saucepan along with the powdered coconut and 250 g of water to a heat of 70 ºC.

Coconut milk, water, and powdered coconut to 70 ºC

Once the mixture reached 70 ºC I added the sugar and the sodium alginate and stirred, then added the calcium gluconolactate.

Mixing the sugar, sodium alginate, and calcium gluconolactate

After I added all of the ingredient, I took the mixture off of the heat and added the remaining 50 g of water.

Adding water to the mixture

The final mixture cooling

After I took off the heat I stuck it in the fridge and allowed to rest for 3 hours.

Mixture resting in the fridge for 3 hours

After 3 hours I took out the mixture and placed in my vita-mix

Getting ready to blend mixture in vita-mix

I blended for about 2 min until the mixture was smooth

Smooth blended mixture

I transferred the mixture to a mold and placed it in the freezer for about 12 hours

Transferring mixture to mold

Coconut mixture in mold getting ready to freeze

After 12 hours, or overnight, I took out the mold and got ready to place the final coconut gelatin serving

Flipping my coconut gelatin frozen mold

The final result

Coconut milk ice gelatin

Serving suggestion:

Coconut milk ice gelatin with wlanut dust biscuit

Molecular Gastronomy – Spherical mango yolk

By Chef Tali Clavijo

Hey there, I’m happy to let you know that this post is the first of three back to back basic spherification posts. These recipes and experiments are designed to help you learn and deconstruct the concept of spherification for yourself while having fun in your kitchen.

So, yesterday I decided to open up my sodium alginate and thus open the gateway for spherification and more advanced molecular gastronomy. Sodium alginate is derived from different types of brown algae which grow in cold water regions all over the planet! It gels in the presence of Calcium and is soluble in cold and warm liquids.

Sodium Alginate and sodium citrate - click to buy

What I set out to test for this experiment was to see if using the sodium alginate would in fact gel in presence of calcium ion. I also wanted to test to see if that gel would be strong enough to hold firm when combined with the mango puree.

For this experiment/recipe I needed a spherical mango base that consisted of sodium alginate (1.8g), sodium citrate (1.3g), water (250g), and mango pure (250g).

What I did first was to mix the sodium citrate in water in my vita-mix blender.

Blending the sodium citrate - click to buy sodium citrate

I added the sodium alginate and blended again.

Blending the sodium alginate and sodium citrate

Once the two ingredients where blended I transferred the solution to a saucepan until boiling stirring constantly.

Mixing the solution to a boil

After I reached a boil I allowed the mixture to cool down. Once the mixture cools down enough you could add the mango puree.

But first, let’s do the mango puree.

How I pureed my mangoes was quite easy. All I did was peel three mangoes and cut them into chunks.

Cutting up mangoes

After I cut up the mangoes I transferred them to the vita-mix for blending. I put the magoes in the blender until a puree formed (about level 6 for 2min).

mango puree

Next, I combined the mango pure with the sodium alginate and sodium citrate solution.

Mixing mango puree with solution

After I combine these ingredients I keep them in a hermetically sealed container and stick it in my refrigerator.

Mango puree and mix

Once I had the mango base ready I had to prepare the calcium bath. In this experiment I used the texturas line ‘Calcic’ molecular powder. This powder is composed of granulated calcium chloride, and has a high water solubility.

I prepared this bath by combining Calcic (6.5g) with water (1000g) and mixing it with my immersion blender.

Calcic a calcium chloride product - get it here

mixing with my immersion blender until completely dissolved. I also made sure to place the mixture in a container that allowed for a height of about 5 cm (2.5in).

Mixing the water with the Calcic

Once the water was mixed I prepared for the spherification process. For this procedure all I had to do was take my mango mixture and drop it in the Calci bath. How I did this was to simply use a hemispherical spoon.

Mango mixture and Calcic bath

Mango mixture on hemisphereical spoon

Dunking the mango mixture in the Calcic

Once the mango mixture is the Calcic bath you could gently use your finger to guide the mango sphere into the Calcic bath. Leave the spherical mango for 2 min in the bath.

poking my mango sphere into the Calcic

Leave the spherical mango ravioli for 2 min in the bath. Take out the mango sphere and clean them in cold water by dunking the sphere in a pool of clean cold water. Strain the water from the mango sphere and dry them on absorbent paper, trying not to break them.

Cleaning the mango sphere in cold water

mango sphere

The mango spheres have a tough enough texture on the outside yet a liquid explosive interior.

Knife test with mango ravioli

Liquid burst inside

Mango spheres

Spherical mangoes communicating

Mango sphere with lavender

The results were clear, the sodium alginate did in fact gel in the presence of calcium ions. The reaction happened instantly and it held throughout the experiment. The inside of the mango sphere was liquid and the outside was gelled tough but delicate texture. The taste was amazing and the process was exhilarating.

As you can see in the pictures above the mango spheres held their texture when exposed to the outside world. This leaves an endless amount of possibilities for further experimentation and recipes.

until next time.

Happy spherification

your friend,

Chef Tali Clavijo