skidude72

i believe it has to do with a transfer of molecules between sodium alginate and calcium chloride. Sodium binds with the calcium and forms a calcium membrane.

haha, but how else can i enjoy my snapple with no calories or carbs

I have tried to get miracle fruit for at least 7 months. i had a plant but no matter what i did i couldnt keep it healthy and it died. as for a tidbit of information i remeber reading somewhere that africa is the fruits native country and in the late 70's early 80's a large corperation (which i believe owned sweet and low) slashed and burned thousands of these plants.

Gfron that looks amazing, did you use a chocolate extract to increase the flavor?

I'd Love to see how that turns out, post pics if it works... On another note... has anyone found a source for gluco?

gfron, i believe the issue with chocolate is that chocolate contains calcium which cuases a problem in spherification.

I was wondering if anyone has a good egg nog recipie.... my dad used to make a great egg nog, but i cant figure out which of the 1000+ cookbooks he has it came from, all i remeber is it called for some ridicolous am,ount of brandy/cognac... like 4 fifth. anyways... Any one have a good or classic recipie they would like to share? Thanks.

has any one here tried it. ive had the chocolate hazelnut gelato and the grapefruit sorbeto, both of which were surprisingly good.

this is going to sound like a stupid question... but how do you order from texturas?

I'm curious if anyone has done some more work on with this proccess, if so, do you repeat the process of clarifying with gelatin becuase my broths keep tasting very watered down and bland.

Bryan your always one step (or many) ahead of me. I've been trying to figure out this clear broth concept since i started to see it at ideasinfood.

another idea, are there any stabilizers i could use that would keep the ice cream cold to give me more time to refreeze the ice cream before it melts completly. also i'm thinking of doing a cylinder shape and rolling the ice-cream across molten sugar which has been poured onto a silpat this way i will have a thinner layer of sugar and hopefully the ice cream wont get as hot and melt (too much).

how bout corn starch or agar agar as thickening agents instead of gelatin so the ice cream shapes better. i think i will try this with a normal ice cream base, as well as a more vanilla flavored version of ideas in food version and see how it comes out, also maybe for the traditional base which is going to be a more liquid use 12-14 grams of methocel...

actually for cavis ive had decent success, ui ordered 30 syringes off a web drug store, and built a contraption to make large quantities of cavis (by copying you i feel smarter ) the area were im having issue is creating egg sized orbs.

It was the ideas in food recipie. ill probably tweak the recipie tonight see if i can come up with a more vanilla flavored recipie. my other question is what prevents creating hot ice cream with a more traditional ice cream base, such as custard?