Spherification

What is that? Fish roe? Orange blobs?

Using my new friend:

I FINALLY GOT SPHERIFICATION TO WORK. YEAH. Using sodium alginate, sodium citrate (as an acid buffer) and calcium chloride, I managed to make small amounts of orange caviar.

** Using Chef's Armoury dosage sizes:
Sodium alginate: 0.5g-1g/100g
Calcium chloride: 1g-5g/100mL
Sodium citrate: 0.5g-2g/L