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 ...

But that’s exactly what you’ll get when you dine at a restaurant that features the art of molecular gastronomy ... when you mix liquid food with sodium alginate, then drop them in a bath ...

To create it, Tech Insider took a page from Spanish chef Ferran Adria, who popularized molecular gastronomy ... Step 3: Mix up some sodium alginate, let it rest. Sodium alginate is a derivative ...

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, is used ...

IN THE PAST decade or so, some chefs have embraced a style of cooking referred to as molecular gastronomy ... It relies on the reaction between sodium alginate, an algae extract used as a food ...