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Two questions.
1.) Why two sodium alginate packets?
2.) Does this mean we can make unflavored base syrups with sodium alginate and water and then add a liquid to flavor?
That looks AMAZING!!! I am looking to purchase ingredients so that I can make these at home.
i’ve tried to make that pearls several times now with agar – agar, instant jelly and gelatin, but i still cant make it burst, it always get solid inside, can you help please 🙁
How does it tastes?
That’s some SimCity level music, there.
Yummy!!!
Agar agar, agar agar, agar.
impresionante… maravilloso…. aplausos!!!
It doesn’t say how much vanilla to use? Please reply asap, I am making these tomo eve or sat morning!
all sachets have 2 grams???
Amazing!
Hi, first thing. I love your videos, they are great. Regarding this one, I have two doubts. One: There is no sugar added to the coconut milk part. Is that correct? Second: Could it be possible to prepare the half of the proportion of the sodium alginate base (150ml of water and 1 Sa Package) to use the 60ml required for the recipe. Thank you very much!
I love these longer, more intricate videos. So fascinating to watch.
I tried this last night and it looked great BUT….. it tasted nasty! the coconut needs to be sweetened to make it palatable. Also trying to get the spheres to stay on top of the coconut was almost impossible (they have a life of their own!) I dusted the fondant with coco powder but it spoilt the look of the fondant. But it worked so its onward and upwards!! Thanks for the inspiration . M
nice
this is not cooking it is chemistry. i can not eat science sorry….
I gave the recipe a try with chocolate spheres.
I didn’t quite like the texture of the base (adding some xanthan for mouth feel could have helped perhaps).
The video waste quite a bit of sodium alginate bath. At a 50/50 dosage with the flavoring agent the sphere have only 50% of the taste. So it is something to keep in mind.
Yeah great video. One quick question: I’ve read that if we do direct espherification (the one you did with amaretto), the liquid will end up, after sometime, turning completely into some sort of gelatin (even after water washing) Is it true?
Shingeki no soma
I can say it amounts to the envelope because here my country did not sell well thanks for envelopes
yes please!!!
Hi. Why did you use basic and not reverse spherification for the amareto balls?
this is friking amazing
why does it have to be agar agar? gelatin wouldn´t be the same?
and… why do you blend it?
are there any stores that sell those packets?
they look really convienient, but I’m not usually able to shop online, so just wondering are there any stores that sell them?
ooooooooooooomygod that was really awesome
hey i’m a pastry student and i was wondering is it possible to do the same thing only with caramel?
say if i wanted to do a small dessert and have caramel sauce (or just caramel like in cream caramel) added as a round blob (i guess is the word..) – like in the video. how would you do that assuming that caramel hardens once cooled..
what the fuck can you guys even do without specification? this is nothing new.
is this future food
I thought fondant was stuff you put on cakes
Hola cuantos gr. tiene los sobre de agar agar ,algianato de sodio y el lactato de calcio , gracias
sooooooooo it’s a super dope fancy jello shot
whiskey shots yo
how much gram’s are there in one Agar Agar packet?
cuánto pesa cada sachet de Polvo Químico?
Gracias por estos videos tan interesantes
Thank you for the videos. Are so interesting
Really facinating, this is really new to me that i asked myself is this really edible.
I see that glass dishes are used in most recipes. Is that necessary for the results
the music used makes me feel like I am watching Ocean’s 11
Really helpful basics
I like using this method……but i don’t have calcium lactate to do the trick
how many grams each are the bags of agar-agar and sodium alginate?
For a minute there I thought I was listening to the Ocean’s Eleven soundtrack.
I would like to no why you use agar agar to set the fondont instead of using gelatine as gelatine is cheaper and more widly avalable but very very nice dish also the perls that you make are they store able if so how long ??