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Using "Gluco" -- calcium gluconate lactate

Jonathan Kaplan

By Jonathan Kaplan
in Cooking

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aidensnd2

aidensnd2

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I guess I'm reviving an old thread but I was just wondering how people were holding their reverse spheres? I want to add them to a dish on my menu but I can't figure out the best way to hold them. Fully drained and dried or floating in liquid. Anyone have any experience holding through a typical service?

Thanks in advance.

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