Inhabitat – a weblog showcasing innovations in sustainability –
presented an ingenious alternative to wasteful water bottles this week,
posting a video and step-by-step instructions for making gelatinous water bubbles by using spherification.
Introduced in 2003 by chef Ferran Adrià, spherification is a
molecular gastronomy technique in which a gel membrane forms around a
calcium-infused liquid when that liquid is submerged in a bath of sodium
alginate. The video shows how it can be done at home with water and
other commonly available ingredients.
Serious spherification cooks can find a spherification course and molecular gastronomy kits at MolecularRecipes.com. The site also lists other spherification recipes and techniques for making edible foams, films, ashes, crystal bread, and flavored snows.
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