Sodium alginate and calcium chloride. Basic spherification. Amount of alginate was too high, need to test with half the percentage, I think I went up to 2%

Wanna get more sous-vide cooking guides and cool cooking how-to’s in your mailbox? You know what needs to be done!

We never spam. You should only be getting updates when new content is posted on the site. We also respect your privacy. We don’t share your email address with anyone and you can unsubscribe anytime!