Firstly, I hope everything is moving ahead with Alinea and can't wait to read about the opening.
In the meantime I was hoping to get some advice on encapsulating liquids, namely green olive.
the chef I'm working with wanted some garnish for a martini and my exec PC & I set about making piquillo pearls or caviar and we were trying to come up with a green olive shape, we call them "lava lamp' shapes.
We rinsed the pitted olives free of oil and brine and then liquified and strained thru cheesecloth.
We finished off the olive liquid with a bit of brine from the holding liquid, it tasted great.
We found that our shapes were not setting up swell.
We upped the alginate in some more olive liquid, it did a bit better, but I wanted to try upping the calcium cholride in our setting solution, which my cochef didn't want to hit yet.
We were also trying to decide how to cure the look of it as it was slighly unappetizing visually (but that's another story).
So, any advice from yourself or any other interested parties in what could be the problem here?
Could it be residual oil from the olive cure or too much salinity?
Does anyone ever read a ph level for the C.C. solution?
Thanks in advance for any help, always much appreciated.
P.S. all was not lost.
The piquillo pearls made a great garnish for a cerviche!
chefG wrote on Oct.24, 2004...
Yes, very acturate digital scales are required for the measuring of most ingredients in the kitchen. All of our recipes are in metric and all of them are documented to the gram, some to the half gram if necessary. Your percentages seemed to be reversed. We basically use a 1% solution of alginate and a 2% calcium solution, but that can vary depending on what base liquid you are dealing with.
Edited by tan319, 10 April 2005 - 01:05 PM.