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Adventures with sodium alginate


Jonathan M. Guberman

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I'd use tomato water you can either do this the traditional way or use gelatine filtration.

Ideally if your deseeding a load of tomatoes just keep the pulp and filter the seeds out for maximum flavor.

The advantage is that it is clear so the spheres would look better and the taste impact would be more of a surprise.

I'd add calcium cluconate, freeze and then try to spherify. If the acidity of the tomatoes causes issues then after freezing drop the frozen spheres (or cubes they both spherify ok) into 5% calcium solution quickly and then refreeze, the external calcium layer can help form the initial skin after that the chain reaction takes over.

By painting on calcium solution then layers of alginate you can do some interesting things like this

Edited by ermintrude (log)

Time flies like an arrow, fruit flies like a banana.

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