Molecular Gastronomy - Custard Ravioles - Ravioles de creme anglaise -

[kevhlub120xyooj]

CAN WE EAT IT OR NOT

[MoleculeRflavors]

@kevhlub120xyooj Most definitely you can! :-)

[RobDaBankz]

Can you make sphirication took advance and store in water? Or u have to make to order?

[MoleculeRflavors]

@RobDaBankz For spherifications made with sodium alginate and calcium lactate, we definitely suggest that you serve as soon as they're ready in order to preserve optimal texture.

[MattTheSpratt]

Dude, put this music up for download.

"MoleculeR - Music To Cook By"

[nursefuzzywuzzy]

ok I have to say it but when he cut it with the knife it looked a little gross .... a little x rated gross.

[DemonXito]

Hey, hey, hey custard raviole... KNIFE!!

[NeoVelocity]

Is this protein coagulation?

[SkyDoggiEY]

Why do you need to rinse the custard ravioles in water after taking it out of the sodium alginate bath?

By the way, your videos are really cool, I've gone and watched almost all of them *A*

[malkoitrek]

This is fantastic example of your coocking. What are the fruit in the end?

[hurbajee]

Could this be modified for Hollandaise sauce?

[MoleculeRflavors]

@hurbajee Yes it should work with the same proportions...

[MoleculeRflavors]

We add calcium because some custard doesn't have enough in it. However, some brand on the market do have enough, so you don't need to add more.

[danielmartinex]

Why did you add calcium to the milk??

[MoleculeRflavors]

@danielmartinex Our recipes has been developed in such a way that it is hard to fail! When you use calcium lactate instead of calcium chloride, it does not alter the taste of the preparation. But you are right, it should work even without adding much calcium.

[danielmartinex]

@MoleculeRflavors Yeah I saw Ferran Adria doing the same process, but he didnt add the calcium to milk products, because they have enough calcium already

[FlipSnipeZ]

SO BOSS!!

[myhideaway08]

I love this stuff, thanks for the info :) Got any birthday cake's we could make at home????