I'm trying to make boba spheres using reverse spherification, but it doesn't have the texture like the ones you get from asian supermarkets, the one with a "hard, plastic texture" that burst in your mouth.
The ones I make only result in a soft outer membrane that easily pops, unlike the one mentioned above.
I've tried the following already:
- Higher alginate bath (1500g of water with 17g alginate, mixed with blender)
- High calcium lactate solution (1500g of flavorful liquid with 15g calcium lactate)
- Adding guar gum with the calcium lactate solution
- Using distilled water, not tap water for both calcium lactate/sodium alginate mixture
If I did it however with direct spherification, it does yield tougher membrane but it would only lasts like a good 15min till the whole batch turns jelly, which sucks if you're preparing it for parties or catering.
What am I missing here? Any additional chemical? Some procedure perhaps?
