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Me
A.K.A Silver Spoons
About Me
- Ric Dunning
- I have always been told that I could'nt "Re-invent the Wheel" when it came to food, that it all has been done before at one time or another. Then came Hydrocolloids and some new techniques, For me this is my chance to try to re-invent that wheel. Wish Me Luck!
Molecular Expressons (photomicrography)
Grand Marnier
beeradvocate.com
Grow your own Miracle Fruit
Top Tropicals.com
crystalheadvodka.com
The Cocktail Spirit with Robert Hess
Ian (click the pic to go to his blog food102)
Herve' This (Click the pic)
Author of Molecular Gastronomy
Ben Alandt
2 comments:
so, what quantities did you use? did you need to add citras to counter the acidity? i have tried to make these in the past and failed. Whats your secret good sir?
I always use the same quantities of Sodium Alginate and Calcium Cloride in any caviar I make(I didnt have any problems with acidity in the sweet soy caviar). The only time I use the Citras (Sodium Citrate)is when I do fruit caviars and my ratio I find that works for me is a 1/2 gram of citras for every 2 grams of Sodium Algenate.Hope this helps! But my advice is just to play around with it and you will get it down in know time, its not something that you can acomplish the first time you try.
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