@3Mery3 calcium chloride, calcium carbonate, calcium lactate... It all fall under the "Calcium salts" group and they'll all work for a spherification.
Calcium Lactate is our favorite because it won't leave a bitter taste to the food.
The idea of Molecular Gastronomy deeply interests me. It is combining my love for chemistry with that of food. I also love how it is creating things I would of never expected in those forms. The matter of these clips showing a recipe is a work of art in its own. I like the written details better than someone speaking, I find it easier to remember when I see it written there than trying to recall what the person just said. I can't wait to buy one of these kits!
We are able to export to Australia. For a R-EVOLUTION kit, it is 58.95$ and shipping cost for international customers is 19.95$. The shipping is really fast, it is about 7 to 12 days. : )
@simfonie You are correct. Alinea used to use this technique to make spheres of butter and then take a blowtorch to the sphere to melt the butter before serving it.
The longer you leave them in the alginate bath, the more stable they will be. The downside to this is that the gel layer will be thicker and the mouthfeel with be less desirable. At about 3 minutes they break rather easily, but this is the desired effect: the gel layer breaks and the liquid explodes in your mouth. It's a wonderful and fun sensation. If you are going for a different effect, you might want to try a different technique.
@wizzkid05 You can work with them a little bit. I've made them and you can move them around and set them on things with no problem, so long as you're gentle. I have found that heat will cause it to become more delicate, however.
Why use the flower pots to cook?
Searchworlds 2 weeks ago
They look so much like red blood cells! Lol. But it looks incredibly cool. I wanna try it so bad
whatdhellusername 3 weeks ago
they look like red blood cells! hahaha
kuraizie 1 month ago
Is this Lady Gaga's dinner ?
that1870sguy 2 months ago
another serving suggestion. make three and put it in a small glass of vodka. it should look how they looked in the water bath but with less liquid.
KaelanPrescott01 2 months ago
it's all available on our website... the address is in the video description!
MoleculeRflavors 2 months ago
where can i buy all this materials you use?? the calcium and stuff
ef030708 2 months ago
I am interested in a kit but I'm from mexico, I want to know if they ship internationally and what is the cost of shipping
vicozar 2 months ago in playlist Más videos de MoleculeRflavors
Hello! the calcium lactate as glucolactate? greetings!!
arnysol1 5 months ago in playlist Más vídeos de MoleculeRflavors
these are really cool to do but if you do strawberry i would advise skinning them to get the seeds off i dont mind them in there but most people do
incogneterpeter 6 months ago
anyone here know were i could buy Calcium Lactate or another subistitute in australia without ordering online
chris12345678910111 7 months ago
@chris12345678910111 I bought everything on Amazon, but shipping is expensive
sirhobnob1 3 weeks ago in playlist Uploaded videos
how long can they hold once they are made?
Hollywoodchef7 8 months ago
@Hollywoodchef7 They will hold for hours...
MoleculeRflavors 7 months ago
Calcium lactate is the same as Sels de calcium?
3Mery3 8 months ago
@3Mery3 calcium chloride, calcium carbonate, calcium lactate... It all fall under the "Calcium salts" group and they'll all work for a spherification.
Calcium Lactate is our favorite because it won't leave a bitter taste to the food.
MoleculeRflavors 7 months ago
funny, because the names of the weird stuff you put in food sounds like something from my chemistry class
muffinshmn1 8 months ago
How does it taste like?
irvingserrot626 9 months ago
@irvingserrot626 It tastes pretty much like... raspberries! :)
MoleculeRflavors 8 months ago
AMAZING!
BelleDiamond 9 months ago
hello!! about the sachets of sodium alginate... how many gr does it contains?
erika87ist 10 months ago
@erika87ist 2 g per sachet!
MoleculeRflavors 8 months ago
The idea of Molecular Gastronomy deeply interests me. It is combining my love for chemistry with that of food. I also love how it is creating things I would of never expected in those forms. The matter of these clips showing a recipe is a work of art in its own. I like the written details better than someone speaking, I find it easier to remember when I see it written there than trying to recall what the person just said. I can't wait to buy one of these kits!
theratkintwitch 1 year ago
Hi DanielMartinex,
We are able to export to Australia. For a R-EVOLUTION kit, it is 58.95$ and shipping cost for international customers is 19.95$. The shipping is really fast, it is about 7 to 12 days. : )
Best Regards,
MoleculeRflavors 1 year ago
@MoleculeRflavors Thanks
danielmartinex 1 year ago
Can i get this in Australia???
danielmartinex 1 year ago
will this still work if you dont add the calcium lactate?
moomoo52355 1 year ago
@moomoo52355 No. The sodium alginate reacts with calcium to form the gel. You could gel dairy without adding calcium, but not most other substances.
stevenemacks 1 year ago
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@moomoo52355 No. The sodium alginate reacts with calcium to form the gel. You could gel dairy without adding calcium, but not most other substances.
stevenemacks 1 year ago
is this going to melt and is it possible to use other fruits?
Pimpvaic 1 year ago
@Pimpvaic It's my understanding that these are thermoirreversible -- they will not melt due to heat. Someone please correct me if I'm wrong.
simfonie 1 year ago
@simfonie You are correct. Alinea used to use this technique to make spheres of butter and then take a blowtorch to the sphere to melt the butter before serving it.
stevenemacks 1 year ago
How stable are the raspberry spheres, as in will they pop easly or can you work with them a bit?
wizzkid05 1 year ago 2
The longer you leave them in the alginate bath, the more stable they will be. The downside to this is that the gel layer will be thicker and the mouthfeel with be less desirable. At about 3 minutes they break rather easily, but this is the desired effect: the gel layer breaks and the liquid explodes in your mouth. It's a wonderful and fun sensation. If you are going for a different effect, you might want to try a different technique.
stevenemacks 1 year ago
@wizzkid05 You can work with them a little bit. I've made them and you can move them around and set them on things with no problem, so long as you're gentle. I have found that heat will cause it to become more delicate, however.
simfonie 11 months ago
@simfonie thank you for your help.
wizzkid05 11 months ago