bruges til fake kaviar, kaldet sfæres, spheres eller spherification
ligner original ske fra Texturas
er 18 cm. lang.
Extracted from algae. Has an ability to gel with calcium. If you dissolve Algin in a liquid and immerse it in Calcic, a thin gelatin is formed around the liquid. These are called spheres or spheres. Can also be used for fake caviar.
500g. Agar is extracted from red algae or seaweed and is used as a gelling agent. Can be used where you do not want animal-produced thickener. Also available for gel spaghetti. Can maintain shape up to 80 degrees
Made from the bacterium Sphingomonas elodea. Gellan makes a solid gel which can be cut even at 90 degrees.
Fine powder. Lose its effect on contact with saline solutions.
Calcium salt in high concentration and easily soluble. Used with Algin when making spherification.
A natural soybean lecithin-based fabric that makes it possible to make foam of juice or other water-like agents.
Dissolves in cold liquid and whisk up. Also, emulsifies impossible sauces.
Sodium citrate. Extracted from citrus fruits and commonly used in the food industry to prevent the oxidation of vegetables and fruits.
It has an ability to reduce acid in the food and is needed to make spheres of high acidity.
Dissolves easily and reacts quickly.
Gluco is calcium gluconolactate, which is a mixture of calcium gluconate and calcium lactate. It allows you to add Calcium without the food taking taste and is therefore perfect for the technique of inverse spherification.
Powdered. Dissolves in cold liquid. Add Gluco before other powder product to give the best solution. There are no problems in dissolving in acidic, alcoholic or fatty substances.
Maltodexin is a carbohydrate derived from corn molecules. It has a slightly sweetening effect but contains no calories.
Can be dissolved in both heat and cold. Connecting with oil and becoming solid. Cut out with a small glass or cookie sticker for festive and tasteful decorations.
One can e.g. to make olive oil powder that turns into olive oil when eaten. The same can be done with Nutella and make "snow" over its desserts. The powder is pressed through a fine mesh sieve.
In connection with water, the mixture is completely dissolved.
Xantana is extracted from a fermentation of cereal starch with a bacterium (Xanthomonas campestris) found in cabbage. The result is a rubber with amazing thickening capabilities. It also has a remarkable potential as a "retainer", which means that it can retain an item at a given level in a liquid without sinking. It can also retain carbon dioxide.
Powdered. Soluble cold and hot. It can thicken alcohol. It is extremely resistant to freezing and thawing. Although it gets heated, it does not lose its thickening effect. Shake slowly and let it stand by itself and absorb liquid.
Procedure: Dissolve in aqueous medium 1-4 g / L with a rod blender.Both cold and hot soluble. High thickening suspension capability.Limited use in food. Maximum dose. in certain foods: 10 g / kg.
Makes it possible to incorporate the taste of crystallized honey into dishes, sweet as sour and at the same time add a unique crisp texture to the dish.
Small granules. Store cool and very dry.