This Strawberry Caviar recipe comes developed from an extensive explanation of: “The magic of spherification: history and concepts”. which we encourage you to read. In it we talk about Direct Spherification; where the alginate is mixed directly with the liquid to be spherified. This method is ideal for non-dairy liquids non-dairy liquids without calcium itself.
Here is an example of a recipe where we use direct spherification with a liquid with a pH lower than 4: Strawberry Caviar . So we must use all the recommended ingredients: Alginate, Citrate and Chloride.
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