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Molecular Gastronomy Recipes, Tips and Techniques › Molecular Gastronomy Forum › Techniques › Spherification › Jaegermeister basic spherification
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Can you use basic spherification with Jaegermeister?
Just so everyone benefits from our email conversation, I am posting here some of our comments.
-I would like to create caviar using basic spherification with the Jaegermister. I have tried to apply this but it does not spherify.
– Have you measured the acidity? Are you hydrating the sodium alginate in some water first or are you using just the alcohol?
-I have not measured the acidity but i suspect this might be the issue. I am trying to make caviar. I have mixed the sodium alginate straight into the alcohol.
– If you purchased the essentials kit you should have some ph test strips. You can reduce acidity by adding some sodium citrate. Try dissolving the sodium alginate in water first. It may not be hydrating properly in presence of alcohol.
Just so everyone benefits from our email conversation, I am posting here some of our comments.
-I would like to create caviar using basic spherification with the Jaegermister. I have tried to apply this but it does not spherify.
– Have you measured the acidity? Are you hydrating the sodium alginate in some water first or are you using just the alcohol?
-I have not measured the acidity but i suspect this might be the issue. I am trying to make caviar. I have mixed the sodium alginate straight into the alcohol.
– If you purchased the essentials kit you should have some ph test strips. You can reduce acidity by adding some sodium citrate. Try dissolving the sodium alginate in water first. It may not be hydrating properly in presence of alcohol.
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