Calcium Lactate Bath

This is a basic recipe for those looking to elevate their cooking game with the use of molecular ingredients. The main ingredient here is Special Ingredients Calcium Lactate. In molecular gastronomy, a Calcium Lactate bath plays a pivotal role in the fascinating process of spherification. This technique allows chefs to encapsulate flavors in gel-like spheres, creating bursts of taste with each bite.

Particularly useful in both upscale restaurants and innovative cocktail bars, this method enhances the sensory experience of dishes and drinks alike. When mixed with a sodium alginate solution, the calcium ions trigger a reaction that forms a delicate gel membrane around a liquid core, offering an avant-garde twist to traditional presentations. This culinary wizardry not only captivates diners but also elevates the aesthetic and textural components of gastronomy.

Here’s a basic recipe for a Calcium Lactate bath:

Calcium Lactate Bath Recipe

Special Ingredients Europe

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Course Main Course

Cuisine Molecular

Equipment

• Precision Scale

Ingredients

  

• 20 gr Calcium Lactate
• 1 liter water

Directions

 

• Blend well and allow to settle.
• This will keep well in the fridge for a week.

Keywords Calcium Lactate, Water

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