Spherification: This popular molecular gastronomy technique uses sodium alginate and calcium chloride to turn any juice or liquid into caviar-sized balls, encased in a flexible coating but liquid ...

Molecule-R‘s DIY molecular gastronomy set comes with familiar lab equipment ... a 50-recipe DVD, as well as packets of food additives, including sodium alginate, xanthan gum, and soy lecithin ...

When you eat at a fancy restaurant, you don’t usually expect that your meal will come with a side of science lessons. But that’s exactly what you’ll get when you dine at a restaurant that ...

What's happening on a molecular level is that the sugars that make up the alginate start bonding with the calcium ions, making a water-tight net around the liquid. Step 5: Leave them in the bath.

The former pastry chef for Alinea & WD~50 has largely left molecular gastronomy behind, ... They are re-formed pimento gel set with sodium alginate and calcium. He just discovered the novel use of ...

It’s molecular gastronomy, ... Sodium alginate, a flavorless gum extracted from the cell walls of brown algae, is used to increase viscosity and emulsify liquids.

It’s molecular gastronomy, ... Another had a beet salad made with sodium alginate,” Sonneborn said. Sodium alginate, a flavorless gum extracted from the cell walls of brown algae, ...

Does anyone here have any experience with molecular gastronomy? I.e fruit juice caviar, the gel ravioli, and odd food pairings done at places like Alinea.I'm looking to buy some sodium alginate ...

Such powders are only available from websites such as modernist-chef.com, which sells a spherification starter kit for £12.95, containing pipettes and syringes along with the sodium alginate and ...

The former pastry chef for Alinea & WD~50 has largely left molecular gastronomy behind, but that doesn't mean it wasn't vital to restaurants Empellón's Chef-Owner Alex Stupak on Molecular ...