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 ... as well as packets of food additives, including sodium alginate, xanthan gum, and soy lecithin. (Uh, yum?) ...

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.

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 ...

Food nerd Alton Brown is quickly making his way into Andy Rooney territory with his beef against molecular gastronomy ... straight to methylcellulose, sodium alginate, various polysaccharides ...

One of the key techniques in molecular gastronomy is spherification, which involves turning liquids into spheres using gelling agents like sodium alginate and calcium chloride. If you were to dine ...

Was molecular gastronomy a necessary culinary breakthrough or an elitist misstep? What does molecular gastronomy even mean? Break out your agar-agar and polish off your centrifuge—it’s time to ...