This process, demonstrated in this video with our friends over at ChefSteps, is called reverse spherification, and you can use it to eat your drinks just like the astronauts do. Watch to see how ...

Take fruit presentation to a molecular level with reverse spherification, creating delicate, juice-filled spheres that burst with flavor. This technique blends culinary science and artistry for a ...

Fruit Juice Spherification is a type of molecular cooking experiment that is widely popular and progressive in innovative restaurants around the world. "You would have to travel a great distance ...

Order these chemicals or a spherification kit and make juice balls or yogurt ravioli. Observations and results Did droplets of warm gelatin only form nice pearls in the cold oil whereas dropping ...

fresh lime juice, water -- and some less conventional items like calcium lactate gluconate, xantham gum and alginate. You can buy all these ingredients separately or use a spherification kit from ...

Reverse spherification inverts the process ... ham broth (for the white) and melon juice (for the yolk). It tastes much better than it looks.

The idea to add lemon juice to the water solution and use it ... says he has worked with the reverse spherification technology Checketts used in her project and believes her idea is a good one.

Originally created by Ferran and Albert Adrià at the legendary elBulli — where José Andrés trained as a young chef — the liquid olive uses spherification to turn olive juice into a delicate ...

Spherification works because of an interesting ... creating fun stuff like wine caviar and orange juice spheres.

The new packaging is based on the culinary technique of spherification, which is also used to make fake caviar and the tiny juice balls added to boba tea. Dip a ball of ice in calcium chloride ...