Molecular Gastronomy - Basic Spherification
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Uploaded by MGfoodLabs on Nov 4, 2007
Basic Spherification Molecular Gastronomy ravioli with no pasta.
- 39 likes, 14 dislikes
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@bkpenta I think he'd be more fascinated. But I'm not in a position to judge.
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i live in bakersfield california and after 40 minutes of searching there is no place close to me that sales sodium alginate or calcium chloride, so are there other more common things i can use?
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Pain in the butt. What good is it if there isn't any instructions?
Where does a person find alginates?
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@me438 I agree its application of chemistry, but practicle?! I see absolutely no point in turning perfectly good watermelon (or any other food for that matter) into mush and then back into spheres or blobs! Issac Newton was a talented all round scientist and would turn in his grave if he saw this!
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@bkpenta I'd agrue that it could be more than that, it could be practical applications of chemistry. Is Issac newton's work nothing more than some scribbles on some paper? Think before you comment please.
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@bkpenta Try telling Ferran Adria (World's best restaurant and Heston Blumenhal Worlds Second best restaurant) that! This terrible music is child orientated though.
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how much of each chemical is used?
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Who put the music on this video. Must be on drugs.
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Big deal!! Molecular gastronomy is a waste of time and nothing more than a childs hobby.
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@abhijitvmehta No Gandalf!
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Awful music.
jchavez555 2 years ago 86
Most of the substances used in molecular gastronomy are inert and largely deal with manipulating temperature, texture and cooking processes. The practice mostly uses relatively common lab/food chemistry technology combined with food modifiers and additives more often used in industrial food preparation.
Basically, it's no more harmful or poisonous than the packaged foods one might find in a grocery store, but produced on a small level using gourmet ingredients and unique flavors.
everynewmorning 2 years ago 10