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Uploaded on Feb 17, 2011
This is a recipe that is adapted from Earl Lee's watermelon caviar Recipe from Toastable.com (http://toastable.com/2010/08/watermel...). It demonstrates a technique used in molecular gastronomy. A polymer, sodium alginate, is mixed in with watermelon juice. The mixture is then carefully inserted, with a syringe, into a solution of calcium chloride. A chemical reaction happens between the calcium chloride and sodium alginate to form calcium alginate. The calcium alginate is not soluble in water and thus forms a gel around the outside of the watermelon juice. The calcium alginate watermelon spheres are edible.