I finally learned something new and interesting that feels a lot like a science project in highschool: Spherification and Reverse Spherification. The night before we had a workshop on this using Ferran Adria’s method. Because of all the spheres I wrecked, I wanted to do some tests on why Adria’s way seemed much trickier (and his cookbook, a little more confusing)…so I decided to give Alinea’s Grant Achatz methods a try in terms of making these egg yolk like balls called spheres (basically the texture of the skin is just like an eggyolk in your mouth!).
Result: It was way easier for me to make spheres using the Alinea cookbook’s method…still, I need to practice. I’m sure I’ll be able to use this know-how one of these days. Hopefully I can do some more tests once our powders get here. It is quite interesting…hopefully I’ll have more informative posts in the future.
andy
Alinea is one of the most beautiful cookbooks ive ever seen! Good luck on your molecular gastronomy journey
giannina
@andy thanks, i am hoping to try the other recipes soon. The chemicals are pretty tricky though