18 ENDLESS INGREDIENTS
ENDLESS INGREDIENTS – A TROUBLESHOOTING
GUIDE TO TRYING NEW RECIPES
If anything is going to give you trouble it will be creating the mixture
consisting of your chosen ingredient and the sodium alginate. There is
trial-and-error involved whenever you are attempting to sphericate a
new ingredient.
The rst thing we always do is judge the consistency of the ingredient.
If it is very thick such as chocolate syrup we know that if we add sodium
alginate straight into the mixture it will become far too thick to run freely
through the machine. Therefore you must dilute this mixture equally with
water. If your ingredient is not quite as thick (has a consistency similar to
grenadine), we would recommend a 2:1 mixture – two parts grenadine to
one part water. For simplicity sake your chocolate mixture would be
150mL syrup and 150mL water. Your grenadine mixture would be 200mL
syrup and 100mL water. If you are using an ingredient such as a so drink
that has a high water content already you may be able to get away
without diluting or adding any water at all. Just keep in mind that the
sodium alginate must be able to bind to water and if there is not enough
your mixture will not work.
Now you are ready to add your alginate! Until you get the hang of it,
we will always recommend starting with 2g sodium alginate
(1¼ tsp) no matter what your mixture is. Depending on how it turns out
from there you will always be able to tweak your results. To add the alginate,
measure out 2g using an accurate scale (or 1¼ teaspoons)
and then slowly sprinkle it into your mixture as you use a hand blender to
thoroughly mix it in. You should begin to see your mixture thicken right
away. Once all of your alginate is mixed in you are looking for it to be the
consistency of sugary syrup, so not as runny as water but not as thick as
Ketchup. Don’t worry – you’ll get the hang of this and know what to look for
in no time! If this is what your mixture looks like you are ready to go on to
Step #5. If it is too runny go to Step #3, if it is too thick go to Step #4.
To Next Page
Loading...