Pro-Chef yield
Sodium Alginate Spherification Calculator
Output is grams of alginate per gram of base liquid, in 0.1g resolution.
Sous-vide cook time
Hydrocolloid
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FAQ
Which sous-vide temperature minimizes yield loss for Sodium Alginate Spherification Calculator?
For Duck breast at 57°C and 30 mm thickness, estimated yield loss is 18%. Below 60°C the muscle proteins denature gradually and retain more moisture, which is why this calculator locks in that specific yield target for this cut.
How long until the core reaches the target temperature?
Using Baldwin's heat-diffusion estimate (seconds per millimeter, which varies by protein), a 30 mm thickness takes about 19 minutes to reach core. For Duck breast, no extra pasteurization time is added — 57°C is chosen for texture, not food-safety pasteurization, giving a total cook time of 19 minutes.
What is the standard hydrocolloid ratio for molecular gastronomy?
This page uses Sodium alginate at 0.5% of base liquid weight — for 500 g of liquid that's 2.5 g, in 0.1 g resolution. Adjust the percentage to match the texture you're after.