kirbyc

Just a random conclusion I've reached. I have been adding a little xanthum gum (1/4 to 1/2 tsp) per 1 cup of liquid. It has worked quite well. Too much xanthum will make the liquid too "gummy." But, if you can get the right amount you can technically make anything "orb" - using the alginate and CaCl2 bath. I think the xanthum helps thicken any juice or liquid which, in turn, assists the alginate in the whole process.??.. Perhaps this will help some of you, perhaps it won't. P.S. did you see wylie on Iron Chef. He killed it. Though he didn't prevail.

I've really been trying to make "ravioli" out of every conceivable ingredient. Avocados worked well. I just pureed and strained them (1 cup). Boiled the correct amount of alginate (1/2 tsp) and water (1 cup) and blended that into the puree after it cooled. Then I dropped the mixture into the CaCl2 bath for 3-5 minutes - that's it. Pretty much the same result as the peas. Just a different taste, but similar texture. I'm wondering your line of thought with regards to the butter and maple syrup "orb" or "ravioli." That process sounds more complex.....Honey would be cool too...with peanut butter.

I was able to get the "ravioli" just fine. I made one with avocado and one with sweet pea. However, I am wondering if anyone knows how to get a thicker "skin" on finished product. Rather than having it be a thin skin.....is there anyway to get it "al dente" so to speak. I just ate at Alinea and their beet "ravioli" contrasted more. i.e. the outside and inside were very different. In short, is there a way to get the ravioli harder on the outside?

Sorry, that may have been the dumbest question I've ever asked. What I meant was did you use the calcium citrate for the peas, not the Calcium chloride....

Bryan, did you use CaCl2 for your "pea" experiment last winter? I noticed you bought it, but did you use it? thanks