Molecular Gastronomy - Custard Ravioles - Ravioles de creme anglaise -
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Uploader Comments (MoleculeRflavors)
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All Comments (18)
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Dude, put this music up for download.
"MoleculeR - Music To Cook By"
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ok I have to say it but when he cut it with the knife it looked a little gross .... a little x rated gross.
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Hey, hey, hey custard raviole... KNIFE!!
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Is this protein coagulation?
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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*
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This is fantastic example of your coocking. What are the fruit in the end?
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CAN WE EAT IT OR NOT
kevhlub120xyooj 1 month ago
@kevhlub120xyooj Most definitely you can! :-)
MoleculeRflavors 1 month ago
Can you make sphirication took advance and store in water? Or u have to make to order?
RobDaBankz 1 month ago
@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.
MoleculeRflavors 1 month ago
Why did you add calcium to the milk??
danielmartinex 1 year ago
@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.
MoleculeRflavors 10 months ago