A Spherification workshop
With Chef Cory Campbell of The Grove Restaurant, unlocked new skills for our Diploma chefs using products and techniques refined by Albert and Ferran Adria at El Bulli Restaurant, Spain around 2003. The students then went on to experiment with their own dishes.
There are two types of spherification. First you can take a liquid, such as juice or puree, add a minute amount of calcium salt (Calcic) and drop them into a bowl of alginate (Algin - a natural product extracted from brown algae) and water. They will form tiny balls of jelly that resemble caviar.
Reverse spherification is when you take a liquid containing a mixture of two calcium salts (Gluco: calcium gluconate and calcium lactate) and submerge it in a bath of alginate (Algin) and water.
Poll: Are our Kiwi summer holidays helping us recharge, or holding the economy back? ☀️🥝
There’s growing debate about whether New Zealand’s extended Christmas break (and the slowdown that comes with it) affects productivity.
Tracy Watkins has weighed in ... now it’s your turn. What’s your take? 🤔
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77.8% We work hard, we deserve a break!
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7.4% Hmm, maybe?
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14.8% Yes!
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A riddle to start the festive season 🌲🎁🌟
I'm a fruit. If you take away my first letter, I'm a crime. If you take away my first two letters, I'm an animal. If you take away my first and last letter, I'm a form of music. What am I?
Do you think you know the answer? Simply 'Like' this post if you know the answer and the big reveal will be posted in the comments at 2pm on the day!
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