Molecular gastronomy, experiment others, caviar and spaghetti
I have been measuring various molecular gastronomy kits for spherification and spaghetti for a long time, but they are all terribly expensive and have very exotic ingredients. I like the idea (firm membrane, liquid interior = explosion of taste), but I didn't like the idea of paying dearly for a packet and just repeating what someone else had already come up with. So I thought about the principles and here are the results, you only need universal pectin, which can be bought in the supermarket (at least here).
Preparation steps
- This works on the principle that calcium forms a chemical bond between two pectin chains so that a network is formed between the pectin molecules. On the same principle, vegetables should not be cooked in hard water because they remain hard.
- Dissolve the contents of the calcium sachets in the salt of water and place in the refrigerator. Bring the apple juice to a boil, stir in a tablespoon of pectin, stir and return to a boil. Allow to cool slightly, if there is a lump of undissolved pectin strain. Pour calcium water into a glass bowl. Grab some juice with pectin with a teaspoon, and drip from the height into the bowl drop by drop, so that the drops sink and form balls, wait for 10-20 s, pour the contents of the bowl in salt through a tea strainer, and rinse the resulting balls. The longer you wait, the harder the balls will be, I like them the most with a very thin membrane.
- For spaghetti, pour the pectin juice into a plastic bottle with a small opening (squeeze bottle), immerse in water with calcium and squeeze the juice in a circular motion. wait a while then strain and rinse.
Serving
If you don’t have this type of pectin that comes with a packet of calcium phosphate, I think this might as well with those sultry calcium tablets, as soon as I find them, I try them.
