Spherification encompasses a high degree of flexibility. Besides the gamut of foods that can be used, there are also technical alterations—the ratio of liquid to sodium alginate in the pre-sphere goop ...

IF YOU eat at fancy places, you may have encountered orbs of sauce or puree, held inside a membrane, that burst in your mouth. Making them involves a little chemistry, but it can be done at home.

Sodium alginate is a derivative of brown seaweed. It's a natural polysacchride, meaning it's made up of long chains of sugars.. Take 2 cups of water — for best results, use distilled (not tap ...

10 g sodium alginate 20 g calcium chloride 1 L 100% organic apple juice* 1 L water** *Team Apples to Apples recommends using pulp-free organic apple juice. Freshly pressed apple juice tends to have ...

Event details about Molecular Mixology: Spherification, Foams and Infusions in San Francisco on March 13, 2018 - watch, listen, photos and tickets ...

This is a kitchen science experiment that even the most amateur cook can perform. I will be demonstrating how to encapsulate liquids into an clear edible polymer that is completely safe to eat.

Miranda Beverly is a freelance writer, editor and food enthusiast. She can be reached at mbeverlygill@gmail.com.

Use the stick blender to mix one gram of sodium alginate with about 230ml of water. "You have to mix it for quite a while to make sure the sodium alginate is fully dissolved," says Yoneda.