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When I look at applications for hydrocolloids, salad dressing is always on the top of all the lists. I don't know which one you could use but surely someone here will.

Thanks, I am using gluco as well. I tried making the alginate bath solution again yesterday. This time using 1.5g/500ml and it also is a jelly mess. I dropped the gluconate grape juice solution into it and nothing happened. I wonder if my alginate some how expired or went bad.

I haven't checked prices. The Foodsaver canister is not the same thing. You can try it yourself. It cannot create enough of a vacuum to pull out the bubbles. P.S. Just checked on Le Sanctuaire - $3350 for a vacuum machine.

I guess I slightly misunderstood. Another reason could be a delayed reaction. Some flavors, like pepper, don't hit me until a few seconds after I taste the oil.

Olive oil, like wine, tastes different depending on soil, olive type, region etc. Lots of olive oil tastes spicy or peppery.

I too use a mini food processor. You are using pure olive oil? Maybe you're right. Maybe it does have a shelf life, like Activa RM and Sodium Alginate. Maybe it "expired"

What sort of presentation are you going after? You want a solid ball to sit on top of cold soup? Then it slowly dissolves into the soup? I take back my freezing idea then because I bet I'd almost be done with the soup before the ball is completely dissolved. You aren't satisfied with just a dollop? It has to be a ball? Hmmm. What about using something like Methocel to form hot gel? When you put it into the soup, I'll stay firm but as the soup cools, it'll melt.

Thanks JK. What amount of calcium are you using in the solution you are dropping in? I already know your bath ratios.

So you want the parmesan to be firmer like a solid ball? What about making parm foam, then freezing it then using some sort of heated ice cream scooper or mellon baller to scoop out a ball? Oh wait, your parm is incorporated into whipped cream? Hmm, can you chill it so it hardens then scoop it out?

I can't answer your question Matthew, but I think I read that it completely dissolves in water. I don't think it holds on to it. I know I've kept mine in its original plastic squarish container and I've had no problems with it. Are you using a food processor and the 60/40 ratio? (I've found you can just eye it as the ratio is not very strict) As an update to my previous post(s): I was successful in making Nutella powder. [Link]

FYI, I have the 100 micron and when I used it to clarify tomato and cucumber, I still got a cloudy water. It was delicious. I am going to try gelatin cold filtration next.

Hi, In many of the MG recipes, you are supposed to put the solution into a vacuum to remove all the air bubbles. These machines are very expensive. Besides leaving it in the fridge overnight to de-air, is there another technique that can be used? I tried putting the solution into a container and sucking the air out using a Foodsaver. It worked, a little bit (I could see the solution rising) but obviously there are still plenty of bubbles. Are there any other tricks?

Hi Jonathan, Thanks for the reply. I used the 5g/l alginate bath just like you and it is quite thick adn slimy. I am letting it de-air overnight in the fridge. Can you elaborate on the changes that need to be made from normal spherification? If I can't drop from heights, what do you suggest? My main concern is it does not seem like there is a consistency in the solution. That is, some parts are thicker than others. I assume this would affect any spherification because some drops may hit a thick section of the alginate bath while others may hit a looser part.

What do you mean by a "ball" of parmeasan cream? You can make Parmesan foam using soy lecithin and an imersion stick blender. Use a ratio of 3g per 1000 grams of water. Use a large bowl with a wide area and move the stick in and out and keep it near the surface to incorporate air. Let it sit for a few minutes to stabilize after you are done whipping.

I have been pretty successful at making other MG items but spherification always alludes me. What is the alginate solution supposed to look like after blended? Mine always becomes a thick gelly goo. Is this right? I guess I never blended it throughly enough because before it used to be really loose (not incorporated). Now that I am using a blender, I get this goo. The upside is that when I drop it into the bath, it's already so thick it holds it's shape. I am follow recipes exactly. Right now, I am trying reverse spherificatin with 2.5 grams of alginate in 500 grams of water to make the bath. I mixed it with a stick blender and now the bath is all thick. I wouldn't think of dropping anything in it. Is anyone else having this problem? Can anyone show a video or picture of what an alginate solution should look like? Thanks.

Where else do you buy the soy sauce from besides gratefulpalate?

I emailed them and they just said sorry but they sent me a coupon for some refills. I think that's nice but I think it's incredible that the failure rate is so high.

Has anyone checked on the long term use of these bags? I've had them for a few months and both kit bags cannot hold a vacumn. I cannot see any tears, nicks, or holes but they fail minutes after inflating. It's very frustrating.

Thanks to everyone for your help. I secured the Tour (by sheer luck) at Alinea.

Serious question - I have reservations for two next Friday at Moto. My guest may not be able to attend. Does anyone in the Chicago area want to join a fellow eG member for a meal?

I ordered the new model from Auberins. They shipped it today. I will be gone this weekend and half of next but I will post a review when I get a chance. I will try the egg first.

I went recently and had the tasting. Immediately after I left, I planned on going back for the tour. The problem with the tasting is that you don't get the classics such as hot potato or truffle explosion (at least I didn't when I had it). I would say if you're not sure you're going to go again, go for the tour. On the other hand, it was an amazing experience. josh ← Oh you misunderstood. I cannot do the Tour since it's not offered during the dates I am visiting. I was asking if I should do the Tasting or nothing at all (and wait for my return to Chicago to do the Tour, whenever that may be) What if I said no? I think you would still want to go. I think you should go, regardless of which menu you do. FWIW, having done the Tour twice, I suspect that I would like the Tasting more. ← Good point ulterior epicure. I probably would go. Seriously though, the reason it's even a legit question is i am only there for about 2 days (less than that even). With two nights to dine, Moto booked for Friday, and no bottomless money pit to draw from, eat or not eating at Alinea is a real decision. I always want to eat the biggest tasting available but it's not possible this trip and I don't know when the next is. Thanks to everyone for your advice. I will go for the Tasting.

Is it worth it to go to Alinea if you can only do the Tasting menu, and not the Tour? I know it's subjective, so I am asking everyone's opinion. I would return to do the Tour but not anytime soon. Probably not for years.

Waiting list only. ← Really? You know this for a fact? What is the general lead time necessary? What are the chances of getting in if I'm on the waiting list?

I am interested in dining at Alinea next week. Is this too short notice for a reservation? What night would be idea (Thursday, Friday, Saturday)? Thanks.