Spherification - step by step instructions by http://molecularcuisine.org
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Uploader Comments (pflanze42)
Top Comments
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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?
3 years ago 5
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look in the internet ...
just look in google i already found some things
3 years ago 4
All Comments (44)
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For any English people wondering about the translation...
natriumalginat = sodium alginate
calciumlactat = calcium lactate
4 months ago 2
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@pflanze42 or you can just heat it
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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.
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Thank you for eliminating your future children.
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How does a guy find the ingredients? Sodium alginate?
What good does the video do if I can't find the ingredients?
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but are these solid all the way through or is it just the surface that sets? Isn't agar a better alternative?
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Japanese candy uses teh same chems. It's really cool!
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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
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hey! good info... how long can you keep the caviar at room temperature? or in the fridge?
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2:09 looks like you're weighing cocaine.
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danke
lyssi229 3 years ago
gerne
pflanze42 3 years ago
how much does several mean ?!
lyssi229 3 years ago 3
depends on how much air has been mixed into the solution. Ideally there should be no more bubbles in the solution.
pflanze42 3 years ago