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[jorgealmeida]

Hi there,
my name is Jorge and I am not a chef or a bartender or a chemist - I
just love to cook and do it regularly. Lately I have been interested
in Molecular gastronomy, and I have manage to use, and finish, some of
the products that come with the "texturas" kit!
I found this group while I was surfing the web looking for some
references on how to use Iota carrageenan for spherification and
reverse spherification. I was wondering if you guys can help me out. I
have seen that you can do both spherification techniques with iota if
you have a calcium bath (I imagine normal spherification) or if you if
you have a calcium liquid and a iota bath for reverse spherification
(is this correct?). Now, the problem is what calcium source should I
use. I would imagine some dairy product could be used, but I wanted to
keep it dairy free unless it is impossible. So 1) anti-acids have
calcium carbonate (but also magnesium and other things). 2) Food
based calcium - same idea and same problems?; and 3) I bought some
pectin that has a separate source of mono calcium phosphate. Can I use
any of these to achieve spherification? What about reverse
spherification?

Thanks a lot!
jorge almeida

[Marc Nicholas]

Hi Jorge,

Do you have access to plain calcium chloride?

-marc

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[jorgealmeida]

Hi Marc,


Actually I have some - from the texturas Calcic!! I did not realize
that. So I can use "calcic" in the bath and have a iota
"spherification mixture" for regular sphericifation? So If I wanted to
achieve reverse spherification I would have a bath of iota and a
mixture with calcium chloride?

thanks a lot


jorge

On Nov 12, 7:58 am, Marc Nicholas <geekyth...@gmail.com> wrote:
> Hi Jorge,
>
> Do you have access to plain calcium chloride?
>
> -marc
>

> On Fri, Nov12,2010at12:36AM, jorgealmeida <jalme...@wjh.harvard.edu> wrote:
> >  Hi there,
> > my name is Jorge and I am not a chef or a bartender or a chemist - I
> > just love to cook and do it regularly. Lately I have been interested
> > in Molecular gastronomy, and I have manage to use, and finish, some of
> > the products that come with the "texturas" kit!
> > I found this group while I was surfing the web looking for some
> > references on how to use Iota carrageenan for spherification and
> > reverse spherification. I was wondering if you guys can help me out. I
> > have seen that you can do both spherification techniques with iota if
> > you have a calcium bath (I imagine normal spherification) or if you if
> > you have a calcium liquid and a iota bath for reverse spherification
> > (is this correct?). Now, the problem is what calcium source should I

> > use. I would imagine some dairy product could be used, but I wanted to> keep it dairy free unless it is impossible. So1) anti-acids have> calcium carbonate (but also magnesium and other things).2)  Food> based calcium - same idea and same problems?; and3) I bought some

> > pectin that has a separate source of mono calcium phosphate. Can I use
> > any of these to achieve spherification? What about reverse
> > spherification?
>
> > Thanks a lot!
> > jorge almeida
>
> > --

> > You received this message because you are subscribed to theGoogleGroups "Molecular Gastronomy" group.