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 ...

And it’s all because of molecular gastronomy ... The Science Behind It: Sodium Alginate and Calcium Chloride (Spherification). When you’re making jelly caviar, that’s gelification.

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 ...

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 ...

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 ...

Molecular gastronomy has cast cooking in a new light and created some seemingly bizarre, but shockingly delicious dishes. Are you hungry for some nitro-scrambled egg-and-bacon ice cream? Did you ...

Call it what you will – techno-emotional cuisine, molecular gastronomy ... that thicken and stabilize fatty compounds, or sodium alginate, used to encapsulate foods to make spheres.