Hello, I've beenexperimenting with spherification the last couple nights with some success, i think... The wholeexperiencehas left me wondering, what should a properly executed sphere be like? I've never had the pleasure of eating a dish using the technique prepared by someone who really knows what they are doing, so I'm heading blind into this.
My spheres have been somewhat like caviar at best and like terrible snot at worst... In my reading of MC and other books like Art Culinaire, I've always imagined the spheres to be discrete from each other, not sticky or slimy. Also they are supposed to "pop" in the mouth i've heard, but mine seem to go from too fragile to lift from the bath to fairly solid within a very short period.
Can anyone shed light on what I should be looking toachievewith this?
Thanks
-Steven
