Hey guys, I am pretty sure most of you will already dislike this topic just because of the title, but bear with me please!
I have a client who wants something "fancy" like spherification included in one of his hors d'oeuvres. However he doesn't want to pay the cost to use the actual chemicals.
I remember one of my friends saying there was a way to "cheat" it using frozen (or very cold) oil and a gelatin or agar agar.
Any ideas, ratios, thoughts, or even something super "modern" and fancy we can try and talk him into to replace the spherification?
Thanks in advance, love this forum and all my fellow foodies!
"Mother Nature is the true artist, the Chef is merely the technician"