Root Beer Pearls
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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.
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Did you put it longer to make the inner fluid thicker, more like a gel?
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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!!!
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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