I just found a photo of my first test with spherification; root beer "caviar". In this test the chemical aftertaste was terrible, due to the fact that at the time we didn't have a scale that read into tenths of a gram. Too much sodium alginate in the root beer base or too much calcium chloride in the setting bath will cause this, as I later was able to determine. We've now got the proper scales and a bit more "know how". My original testing was really simply "flying by the seat of my pants". I had no idea what I was doing. In the 10 months since these tests I've done a lot of research and I'm confident future trials will yield far superior results in the flavor category.
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