Spherification - step by step instructions by http://molecularcuisine.org

[pLuteusArts]

For any English people wondering about the translation...

natriumalginat = sodium alginate

calciumlactat = calcium lactate

[p3tedauer]

Wouldnt this be a better example of reverse spherification ? In a normal spherification calcium is added to the liquid then submerged into an alginate bath. This also helps eliminate the slimy taste of the alginate since it gets washed off once the shell is formed.

[epSosDE]

Thank you for eliminating your future children.

[spacemooseable]

How does a guy find the ingredients? Sodium alginate?

What good does the video do if I can't find the ingredients?

[lordkelvin1]

but are these solid all the way through or is it just the surface that sets? Isn't agar a better alternative?

[PrettyTigerlilly]

Japanese candy uses teh same chems. It's really cool!

[sdwoodfo]

This is very cool. For those of you looking for the chemicals to try this out. Search on Amazon.com for "Molecular Gastronomy". There are many kits to choose from

[galo405]

hey! good info... how long can you keep the caviar at room temperature? or in the fridge?

[SEHANO]

2:09 looks like you're weighing cocaine. 

[Poohoo15]

where did you get this scale?!

i want the same

[mexicanbonez]

Can it be stored? how? How long?

[quakov]

@mexicanbonez yes, i usually submerge it in olive oil/good for perserving usually itll last 2 to 3 days

[heyMaRiElA7]

Where can i get the syringe and handmixer? Also where can i get Natriumalginat and Calciumlactat?

[zagatbuzz]

interesting, thank you!

[nkip9230]

can you use liquids like fruit purees? Or are those too granulated?

[AgentDark87]

the principle is that the CaCl2 dissolves in divalent Ca2+-cations which substitutes the monovalent Natrium-cations. this results in the formation of complexes between the alginates. so the method should work for calcium phosphate as well

[skills1ent]

Just plain Phenomenal!!!! Thank you for this excellent post.

[royalbyname]

you could also cryovac the soloution which would get rid of any air.

[mariebreska]

Love it Love it ...... Great video I'm going to make it , thanks so much

Marie breska

[mariebreska]

thanks so much great and easy video ..... I'm going to make it all the best ,

Marie Breska

[Onexpresso]

I also read that it depends on the water density as for which basic sferical or reverse that is needed to be used.

[Onexpresso]

Yes, I am wondering if I can use coconut milk or pineapple, chocolate ....I know you can use coffee or rosewater from the videos.

[r3never]

could you please tell me what fruits can be used? i tried strawberry and it just broke apart, i think its because of its acidity.

[wvwarrrior]

REALLY WANNA TRY THIS!!!!! But where do I get the chemicals?

[chefmusicmoto]

will this work with any liquid, alcholalic, basic, well the orange juice is acidic.

[Onexpresso]

I saw one done with a alcholalic included with something else.

[jkentsuperman182]

ok i only wan someone who knows what they are talking about to reply to this. If using a calcium rich solution for reverse sphereification in which the calcium rich solution (i.e. milk or olive puree) goes into an alginate solution. how strong in mg/L does the calcium solution need to be?

[tieneespinaselrosal]

cant it be the other way arownd? what happens if the liquid you use... for example chocolate milk, has calcium in it... you put the sodium alginate in the liquid and im guessing something happens... please answer

[kirane11]

I very much doubt that would work. Milk has calcium phosphate, not calcium chloride. I don't know exactly how the chemistry works in this reaction, but having just any sort of calcium (or sodium) shouldn't do much. It would be like putting salt (sodium chloride) in milk and expecting this reaction.

[Onexpresso]

Well I did see a custard one gelified and something done with coconut milk?

[teamsleazy]

You're actually right. If you put algin into milk or any other calcium rich fluid, it will start gelling. There is a process called reverse, or inverse spherification in which you put your' calcium based fluid into an alginate solution to form a skin. Search "inverse spherification" on the web and you'll find plenty of science and recipes to back this up.

[mohammad112388]

This is really cool. And it tastes just like caviar?

[mcblommestijn]

Of course it won't taste like fish eggs...

It will just look like caviar and has the same texture (is that what you mean?) but will taste like something else (carrot/passionfruit/gaspacho/­etc). Thats the whole point of the wow-factor

[mohammad112388]

Lol, ok just wondering. Looked like something fun to make.

[Sub7er]

nice simple and straight to the point. I've made the caviar and ravioli before, but i have a question. Do you find that the alginate imparts a chemical kind of taste to the solution? should i try to compensate by adding something to the liquid? or maybe it's the type of alginate i've purchased, either way i'd love to hear back from you. Again cheers and well done.

[TheMiffter]

ive found the same thing. but you dont taste it on the ravioli. my algin bath goes a bit funny aswell, the alginate seems to sink the the bottom and goes to a funky goo, is it supposed to happen? and also how long do the algin baths last for?

[tobiasknudsen]

This looks great, and seems surprisingly simple compared to the wow-factor. I would like to try it myself, but cant seem to find out where to buy the ingredients - can anyone help me?

[lyssi229]

look in the internet ...

just look in google i already found some things

[mcblommestijn]

Google 'El Bulli Texturas'

Its a fantastic product range!

[Legacyjackass]

@tobiasknudsen you can use agar agar, which is easier to find

[arahel]

@tobiasknudsen pharmacy

[lyssi229]

danke

[pflanze42]

gerne

[lyssi229]

how much does several mean ?!

[pflanze42]

depends on how much air has been mixed into the solution. Ideally there should be no more bubbles in the solution.

[RossArsenalFan4Life]

@pflanze42 or you can just heat it