If I wanted to make pineapple caviar (MG)
I have all the necessary reagents and I'd like to try to make pineapple caviar or spheres for a dinner party.
I found a recipe online:
Mix 2 gm alginate in 100 gm water using an immersion blender. Add 150 gm pineapple juice.
Make a bath of 2.5 mg calcium chloride.
I'm skeptical about this because I'm pretty sure pineapple will be acidic and I thought that algin-CaCl2 doesn't work in at low pH.
Any idea how much sodium citrate to add?
I plan to make fresh pineapple juice...no canned stuff.
Totally new to the chemical side of cooking but after a little research I found a little info that leads me to think you might want to use sodium citrate because it holds up to the acid better. Please forgive me I am incorrect, still learning about the fun side of cooking and have a LOT to learn.
Let me throw this question out there. One of the key things about sferification is that you have a strong and good tasting liquid to sferize. That's why I plan to use fresh, not canned pineapple juice. However, I should concentrate the juice.
If I reduce the fresh juice by boiling, do you think the flavor will be just as bad as if I had used canned juice? Any thoughts on ways to concentrate the flavor without adding a lot of heat?
ETA: What if I made fresh pineapple juice and augmented with some frozen pineapple juice concentrate?