The Gastro Blog
How to make homemade Popping Boba Food Grade Sodium Alginate: Food Grade Calcium Chloride: Proportions: Sodium Alginate 1/2 tsp to 1 cup of liquid (you can use 1 tsp if you feel it isn’t thick […]
In this episode Josh makes refreshing watermelon spheres using Calcium Lactate and Sodium Alginate. Email Josh: GastronomicChannel@gmail.com source
Find everything you need to experiment at home at And for more molecular gastronomy recipes, go to source
I made a puree of maraschino cherries and added 2.5g of calcium lactate gluconate. I then dripped this mixture into a solution of 2.5g of sodium alginate in 500g of water. A gelatinous skin is […]
Get a molecular gastronomy kit to start experimenting at Learn how to easily make perfectly shaped spheres with liquid inside with Frozen Reverse Spherification, a variation of the molecular gastronomy technique developed by Chef Ferran […]
Find everything you need to experiment at home at And for more molecular gastronomy recipes, go to source