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.
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 email@example.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.
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.
Once the mixture reached 70 ºC I added the sugar and the sodium alginate and stirred, then added the 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.
After I took off the heat I stuck it in the fridge and allowed to rest for 3 hours.
After 3 hours I took out the mixture and placed in my vita-mix
I blended for about 2 min until the mixture was smooth
I transferred the mixture to a mold and placed it in the freezer for about 12 hours
After 12 hours, or overnight, I took out the mold and got ready to place the final coconut gelatin serving
The final result
By Chef Tali Clavijo
So I decided to make crispy honey today. This was achieved by simply combining maltodextrin, sodium alginate, and some natural honey (60%). Note: for the recipe please e-mail me at firstname.lastname@example.org.
After I got the honey mixture together it looks something like this:
At this point the honey crisp mixture is just like sand so you will have to shape a layer with your hand. I placed my mix on the parchment paper and then I stuck it in the oven (275 F) for approximately 10 min.
After 10 min I took the honey crisp out of the oven and allowed it to cool for another 10 min. The difference in the mixture, another molecular gastronomy masterpiece.
Once you allow the honey crisp to cool down and harden. You could easily just start to rip pieces out of the parchment paper and start getting creative.
Honey crisp panna cotta house
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.
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.
I added the sodium alginate and blended again.
Once the two ingredients where blended I transferred the solution to a saucepan until boiling stirring constantly.
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.
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).
Next, I combined the mango pure with the sodium alginate and sodium citrate solution.
After I combine these ingredients I keep them in a hermetically sealed container and stick it in my refrigerator.
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.
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).
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.
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.
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.
The mango spheres have a tough enough texture on the outside yet a liquid explosive interior.
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.
Chef Tali Clavijo