Quote:
Originally Posted by Luc_H  Hi Ras1187,
I don't know the recipe you are making but for example you can add alginate to a vegetable purée (let's say green pea). Let large yolk size drops fall in a solution of calcium chloride and the result is an egg yolk effect. The purée will look like a intact egg yolk. Purée incased in a gelled purée membrane wall. |
Actually the recipe I am going to try to replicate is very similar to this. Puree cooked beets with some of the cooking liquid, add the sodium alginate to it and drip it into a water/calcium chloride bath.
Iron Chef Morimoto actually pulled this off as "faux caviar" to top a piece of sushi he was making in a beet themed battle. I thought it was a very clever use of the theme ingredient.
Thank you for the suggestions, I am really gonna try to get experimental and have fun with it. For every 10 failures or so, I should have 1 thing that tastes pretty good.