that is... such a failure. some random guy not even a chef trying molecular gastronomy at home and thinking that is a success. you can't serve that thing to a dog.
i thing that you kept the liquid with algin in sodium much more than it have to be....the skin of your'ravioli'its veryvery fat....good try by the way keep making molecular creations!!!
if you look at any of the vids of adria's spherification creations the skin is much, much thinner and more delicate. It seems you kept the medium in the solution a little too long
that is... such a failure. some random guy not even a chef trying molecular gastronomy at home and thinking that is a success. you can't serve that thing to a dog.
kdg5636 3 months ago
Did you put it longer to make the inner fluid thicker, more like a gel?
varnex 6 months ago
i thing that you kept the liquid with algin in sodium much more than it have to be....the skin of your'ravioli'its veryvery fat....good try by the way keep making molecular creations!!!
lupodiinverno 1 year ago
if you look at any of the vids of adria's spherification creations the skin is much, much thinner and more delicate. It seems you kept the medium in the solution a little too long
antonc81 1 year ago 6