I have just started messing around with spherification (the act of making liquid spheres utilizing a chemical reaction between alginate and calcium) and i had a few questions for anyone out there.
1 - what is the best way to store the spheres? I have heard that the reaction continues and you will eventually end up with glutinous spheres - how long does this take? is this size dependent? Is it best to store the spheres suspended in water?? I want to make some for a coursed dinner i am planning and would love to make ahead of time ~ a few hours or so?
2 - are there any particular ingredients that this process will not work for?? Most of the people online do it with fruits and such though i was thinking of different herbs/spices/etc... does anyone have any experiences or know if there are certain items that would not react well with this process??
thanks - alex