ok. So, as I had no answers from you guys, i decided to give it a try and... total flop!! I tried with the proportions of alginate and calcium chloride as given by el bulli's site for the peas raviolli. Then put my tomatoe "juice" into the water and... nothing. I decided to increase the alginate quantities as well as the calcium chloride's in the bath and... nothing. Then I tried using some citrate to correct the acidity (I don't have a PH measurer. Definitely need to get one) and... nothing. So I decided I wouldn't eat the stuff anymore, but wanted to get the texture formed so I kept adding those products and... nothing. Well not really nothing. My tomatoe "juice" started getting some texture, but really not forming any "raviolis" or "caviar". After a while I decided to get rid of it all and am now planning to follow one of the recipes that Adria's site gives (although I'm not really interested in any of them but I need to learn the process). So, please tell me, where did I go wrong?