Spherification Calculator
Calculate the precise ratios for basic spherification. This technique creates spheres with a liquid center by reacting sodium alginate with calcium chloride.
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Sodium Alginate: -- grams
Calcium Chloride (per 1000g water): -- grams
Tip: Mix alginate into cold liquid with an immersion blender. For the bath, dissolve calcium chloride in 1000g (1L) of distilled water.
A quick reference for sous-vide cooking times and temperatures. Select a protein to see recommended settings for different levels of doneness. These are guidelines; always cook to your preference and safety standards.
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