skidude72

hey i was browsing the minibar thread and i read this "Also, the mojito was really cool. It was mojito mixed with calcium chloride. then spherized in alginate and charged in an ISI-whip for 3 hours. I mentioned that it seemed the carbonation process would break the alginate spheres, and apparently the chefs did not try this dish for a long time after thinking it up because they never thought it would work. Anyway, it does work, and this was definitely a highlight for us."

dj how do you make the caviar so "dry" when i make mine anbd serve them they always are kinda wet and look sloppy

i believe its completly broken... so if you want you could send it to me and i can poroperly dispose of it ... hey we all have dreams...

could you by any chance post the recipe or a link to the recipe?

Thanks Chefette, Ok so for the pieces... should i mix glucose sugar and water in a pot then when combined add food coloring.. then heat to 160... F or C??

i heated to 160 f... i think its obvious that i have no idea what im doing but im really intrested in learning how to do this and as a mostly broke 16 y/o books and classes are kinda out. so could anyone outline a simple guide on how to go ahead and do this. my plan was to make make the sugar dye it green and pour it onto a silpat, once it becomes nearly solid id heat a knife and cute it into the shapes i need. usinmg a small butane torch i would "weild" the pieces together and form a a box... in terms of making the ribbon and curls... i was planing on trying very hard to mimick the pictures from the 3 day class report and pray it works. thanks

After reading the multiple threds on sugar pulling and blowing i went to try on my own. i used 100g water to 300g sugar with 30g glucose and .4g COT and i mixed in 4 drops of green food coloring. I heated all the ingredients to 160 degrees. once it hit 160 i poured about half the mixture onto a silpat and waited for it to cool enough to work with... after it cooled it still was liquidy and impossible to work with. So i heated the remaining mixture and poured it onto the silpat... this time the mixture cooled but never solidified. so can any one here help me out... explanation on how to get the desired constency. also i was wondering if anyone new of any courses on sugar work in New England. thanks P.S.- my goal is to make a box of thin green sugar sheets then to make ribon of blue around the ox... like a gift wrapped object.

AS dumb as this question makes me feel... how do you know when the "orb" has thawed completly, and do you let it melt slightly before you drop it into the bath. also im almost at the point were i need more materials so has anypone tested the calcium lactate? Thanks

DJ, one question... how long do you leave the frozen mixture in the CaCl bath??

Bryanz, two ideas for the ice molds, first fill ballons till the size you want and freeze, or find shaped ice trays and fill. just my $.02

Thank You... now if only i could afford to get out to chicago to dine at moto...

also on a second note... is moto ever planning on releaseing a cookbok. from articles read and pictures seen, im absolutly fascinated by every aspect of moto's food.

Chef Cantu, after reading the NY times aritcle "Two Parts Vodka, a Twist of Science," ive been incredible curious as to how you make the fizzing and foaming hurricane. ( the laser trick is fascinating but... unless santa exists its not in my budget. Back to my original question about the hurricane. could you possibly (begs) share the recipe for the mixture that makes the drink "fizz and foam". I created a topic on this drink here, http://forums.egullet.org/index.php?showtopic=91115 and there has been some intresting experimentation. but to be honest when mixed into a drink they all taste, well awful. thanks

wow... alot of ideas, so ill share my own... what if you ground up a bunch of "poprocks" into a powder and melted it to the bottom of a glass with a butane torch... so it would slowly react wioth the drink and fizz?

turns out i was talking abou the fizzing and foaming hurricane...

the drink im intrested in appears in this article (second picture) http://www.nytimes.com/2006/05/10/dining/1...serland&emc=rss

Leg of Lamb Marinaded with Mexican Spices Ingredients 1 leg of lamb, butterflied and trimmed of fat 1 1/2 Tbl cumin seeds 3 Tbl black peppercorns 3 Tbl dried Mexican oregano 3 Tbl dried thyme 1/2 tsp sea salt 2 chipolte chiles 3 Tbl olive oil salt and pepper to taste Directions 1. Saute cumin seeds, peppercorns, oregano, thyme and salt in a small skillet until it starts to smoke. Put in coffee grinder with chipolte and grind. 2. Rub lamb with olive oil then rub in spice mixture. Allow to marinade 1/2 hour. 3. Roast over mesquite for 1 1/4 hour at 325o. Then flash grill it for 5 minutes on each side. Serve with Chipolte Demi-Glace sauce. Chipolte Demi-Glace 1 Tbl Chipolte Oil 1 cup demi-glace (half lamb, half veal) 1/4 cup port Directions 4. Add oil demi-glace. Bring to a boil, then add port. Bring back to a boil and cook until thickened.

OK i dont know if this is acceted practice to ask for recipes.. but i was wondering if anyone knows how to make moto's fizzy daquri... thanks

will try... two things then. frist is there anything else (common) that i can use instead of citrate and should i do a reverse... ie a little Calcium into maple syrup and drop into a sodium bath

so last friday i caopied the El bulli recipie for apple caviar... and it turned out great, so im gonna make it again tomorrow, but as always if im gonna have the baths i might as well experiment a little on the side so i have one key question... again any updates suggestions idea on how to make a maple syrup caviar.. thanks

jst a word to the wise about eating pineapple cores. pineapple cores contain a natural chemical that is similiar to a meat tenderizer. in most cases this is not a problem at all but certain pineapples combined with some people susceptibility can cuase your tongue to be "tenderized to the point were it hurts like all hell and can actually bleed. me and another kid personally "tested this on a trip to south america... my tongue hurt for a day but his bleed for a while and he couldnt eat for two days. just my $.02

Braynz, if you make the mango caviar i think its realy dependent on the mango. the ph chart posted earlier in this topic ranges mangos from 3.4-4.8 in ph, so some will work. id say the best way to do it is test if it works , and if it doesnt add calcium citrate. although when i made it even though it worked the flavor was very bl;and, but that has been a general problem in all of my caviars so far. so if anyone has any suggestion or idea on how to increase the flavor thatt be fantastic. oh and i was using vermont maple syrup grade A, and it didnt solidify it just dissipated and dissolved into the CaCl2 bath. on friday when i focus ion el bullis apple caviar ill try doing the maple syrup by mixing CaCl2 into the syrup and dropping it into a sodium bath. thanks

i almost feel like im hyjacking this topic with questions... anyways earlier i posted somne of my experiments earlier today. later i tried to make maple syrup caviar, and well it didnt work... in the slightest. i diuluted maple syrup with some water and added in a little sodium alginate. when dropped into a CaCL2 bath they just dissipated, so i added more sodium alginate to the maple syrup and tried again. there was no improvement. eventually he maple syrup mixture turned intoa s almost solid, awful tasting substance, but no wheere along the way did it gell when dropped into the CaCl2. so i guess my question is, does anyone know how to make this work. friday im going to experiment more, mainly with Gerran Adria's recipe for apple caviar, so if i discover aything ill share. thanks

so today my sodium and Ca Cl2 came so i got craking. i tried to make the tea orbs... disaster, no matter how i did it the always coame out oblong and the flavor was very bland. which was a general trend i found after making "orbs" of various this. i finally made a mango caviar and at first aggain the flavor was bland , so i added some sugar and it was ok. so 2 more questions... how in the world do you make those orbs, ie technique spoon etc. second how do you make them more flavorful. thanks

First of all, i cant thank this board enough for the information available, and this topic has helped me understand the basics behind the liquid fillings and fruit cavier. recently while flipping through channels i saw decoding ferran adria, and was quite literally blown away by what he was able to do, and alas started an out of character spending spree on food stuff, items like the isi whipper, sodium aginate, CaCL2, citric acid... basically the works. and somehow in one night i had managed to spend a good chunk of my summer job money ( note at 16 i dont get to make all that much). i just got the whipper and i think i have foamed everything possible ( coffee milkshake actually makes a tasty foam, especially when its 95 out.) anyways back to the topic as i wieght for my sodium alginate and CaCl2 to come i did a decent amount of research (google is my friend). but after finding recipies and what i had a couple of questions, that after reading this whole topic have multiplied... ALOT. but ill stick to the basics. first is there a way to stop the reaction of the CaCl2 bath. second are there anyother ways to make the caviar other than syringes (note the 16, if i walk into a drugstore and ask for 8 syringes questions will be asked.) and one question i now have after reading this topic revolves around butter. the idea of maple syrup and butt caviar on pancakes sounds mindblowing. so has anyone made more progress on the topic, if so how and i have an idea to run by anyways, what if you melted the butter and mixed it with the maple syrup, and then just went through the regualar process, or what if you dropped maple syrup caviar into a mixture of melted butter and CaCl2 instead of water and CaCl2. Thanks.