Blueberry syrup, sodium alginate and calcium chloride is all you need to make these spheres that look a little like caviar.
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Today I decided to play with some chemicals I ordered to try to spherify V-8. It's the molecular gastronomy thing where you mix a liquid with sodium alginate, then drip it into an aqueous solution of calcium chloride to get the juice-alginate mixture to gel, forming a skin around a liquid center.…
Alginic acid is a simple polysaccharide. What makes it neat is that it will form gels in the presence of divalent cations (e.g., calcium and magnesium).
It's useful anywhere a biocompatible and/or edible gel is required - one well-known use is fake cherries. If you drop a solution of sugary, red,…
The NYTimes has an article on bartenders using some science tricks. I have a new favorite drink:
For the martini, they blend olive juice, vermouth and gin with xanthan gum and calcium chloride and drop it into a sodium alginate and water solution to form stable olive-shaped blobs. It is served as a…
Everyone knows being a scientist has its downsides (like the Pay Rate), but it definitely has its upsides, too. If you're in a really fun lab, you'll have a glowing cat or something else strange to show off. For the rest of us, simply having access to a well-stocked lab and a basic understanding of…