Molecular gastronomy-Mango ravioli

[Tawichi]

isn't that just egg yolk... o-o?

[patass00]

its better if u used the inverse spherification

[bataya01]

@patass00 hilarious

[sqrleprle]

you could hardly call that a ravioli

[MrPlanx]

@sqrleprle - That's the truth!

[envyofthetown]

What an awful version of Edith Piaf's La Vie en Rose.

[jazzie1here]

hey do u have to use the sodium alginate? to gellify or whatever the puree first please respond it's greatly appreciated

[commanderetardo]

i am awaiting the arrival of my chemistry set. wondering if there is a way to fill the ravioli with something else? either with a syringe during the emulsification or after when it comes out. thoughts ?

[kohz61792]

What do you call that liquid thing?

[allenpilot]

great recipe! what's this song called?

[TheEdwig]

your mango puree seemed a bit to thick to my tasting. and i prefer to weigh my alginate than use teaspoons, more precision. but nice demonstration of a spherification

[imagesofdying]

1 cup mango puree + 1/2 teaspoon sodium alginate+ 30 seconds of agitation by an immmersion blender = half gelled mango

half gelled mango puree + 1/2 teaspoon calcium chloride in 2 cups water = free formed ravioli sphere

[james0458]

a pffffXD alors kesse ki est bon dapres vous?

cuisinier de kelle restaurant?

[drey102782]

you need to practice on your spherification... you need more finesse.

[y4n3r5]

sweet dude.

[mpontmercy]

You're also pretty fucking arrogant and an asshole.

[james0458]

as you are to tell those kinda thing

[pysauno]

i would like to know how to do this

[shreetheb]

recipe please!

[whiteby]

its calcin ^^

[ab7batch]

could you explain to me how you do that and whats in the mango mix your a genius

[lynn0s]

OK what was that?