You aren't restricted to spheres, actually. You are delivering the (in this case) strawberry mixture in dollops. However, if you do it using a syringe, you get a stringy formation. A toy line called Dr. Dreadful has mixes for kids that take advantage of this chemistry in several of their kits. One that makes exclusive use of this (and is a good demonstration of the "stringy" application via strainers with various-sized holes) is the Alien Slime Drink. There are videos on YT, but most of them fail to show it very well.
I saw another channel where they placed the juice with the calcium lactate added in spherical moulds before submerging in sodium alginate. This allowed a watery liquid to be spherified. Anyway, I'm still a student but I can't wait to try out a concept. Potato cheese soup with sprherified sour tomato concentrate.
Yes, that's called Frozen Reverse Spherification and this is our video about it. Molecular Gastronomy: Frozen Reverse Spherification to Make Spheres with Liquid Inside You still need to thicken the liquid a little so the sphere can keep its shape when plated while having a thin membrane. If the mix is too liquid, it will flatten more.
This video is excellent. Educational and fun. Maybe you can answer my question - why do all molecular gastronomy videos seem to have the same kind of music?
THANKYOU y'all!! This is really amazing! I love tapping into the human senses and tickling the mind with art! I want to make a restaurant when I grow up in Houston Texas with amazing alchemist food!!!
Hi, I was just wondering if there was anyway of serving these warm. My idea is to create "tea spheres" and I was thinking that heating them up might cause the gelatin skin to melt. Is there any way to avoid this?
When I grow up , that's what I would do ! Something like this , between science , cooking and pastry where you can create what you want with any flavour : 3 ...
Any chance you will be selling the spoons shown at 6:14. I really like the shape and the etching. I have checked your site but did not see any reference to them.
Hi Alan, you can get them here without the etching. They are not being manufactured any more so what they have here is what is left....www.tabletopstyle.com/8-Spoon-Platter-p/6500m064o.htm?Click=818
Molecular Gastronomy Very nice thanks. I actually liked your logo on it but I will make do. Thanks a lot and I look forward to buying from you in the future.
Hello, I wanted to know how many days preserve the spheres after you make it. and if its possible what its how we preserve it ? in water ?we can on alcohol ? thank you
Does has to be distilate water???? what about wine reduction, or any kind of sauce, can they be turn to a sphere? I just bought every single chemical to start testing some recipies, im just an "amateur chef"
Glad you found the videos helpful! Here is a recipe for mojito spheres that you can use as a guideline www.molecularrecipes.com/spherification/carbonated-mojito-spheres/
Hi! I like your ideas, and an idea for spheres is using a fruit smoothie. Modecular Gastronomy sounds really cool, but everything I saw looked too weird for me. At least I'm good at normal cooking 😁
I made raspberry dessert sauce spheres using the alginate solution and calcium lactate and the spheres look great but taste way too salty. Any suggestions?
Hi Elton, you can't use agar agar for spherification but you can make small spheres using the cold oil technique. However, these spheres will be solid and do not have liquid inside. Here you can learn more about this technique www.molecularrecipes.com/gelification/balsamic-vinegar-pearls/
Paolo Lazzarich You can use any water low in calcium, but most waters have calcium so distilled works for sure. Calcium will react with the sodium alginate and convert the bath in a gel.
while this is an amazingly looking idea, what are the health/nutritional benefits or drawbacks? It seems to me that the ingredients used must change the nutritional value of the original food item in at least some way right?
It actually doesn't change the nutritional value. The concentration of the additives is very, very small and they are also very common in most commercial products such as ice cream, yogurt, pimiento strips inside pitted olives, etc. I hope this helps!
yeahh, but what this does is keeps a solid exterior with a liquid interior. so if you cut into that mozzarella sphere, the liquid mozzarella would ooze out.
nuclear Protocol I'm not sure, but you might need to add xanthan (like the video says) or gelatin to it for it to work well. I'd just google spherification of liquids!
My question is that you nominate that spheres can be made in advance and stored. At what point of the process do you store? Is it when they are in the bath prior to rinsing? Or if you complete the process how do you store them and how far ahead can the be made? Thank you
Barry Hovey When you complete the process. You can read more at the end of this lesson www.molecularrecipes.com/spherification-class/reverse-spherification/
Is this video available for the commercial use? I work for a company which mass produces spherical juice ball. Our product concept is the same as it has been shown in this video, and it is always better to explain the concept through animated pictures. Is it o.k for us to place the link to this video on our website? Looking forward to your reply. Best Regard.
Xavier D'sOuza yes with agar agar and cold oil, that is the basic spherification, but it would not have a liquid core. it will just be a round sphere of jelly.
Another question! In recipie Aperol, Rosemary, Honey, Scotch Paper and Gel Cocktail You use gelatin sheets. Can i use powder instead(2gr per each sheet) ? Bloom of 220 Is alright? Thnks!
What kind of calcium are you using? Never use calcium chloride with reverse spherification. You may want to read this www.molecularrecipes.com/hydrocolloid-guide/calcium-salts/
jefri teguh Yes, you can but it tastes salty and bitter so when the calcium is inside the sphere or in any ingredient you are going to consume we prefer to use calcium lactate gluconate which doesn't alter the taste.
Yes, you can place them in another liquid without issues. Regarding baking, I haven't done it but I've heard about other people doing it after they create a thicker membrane around the sphere.
Store them in the fridge in a bath of the same liquid you used to make the spheres. You can read more about this at the end of this article www.molecularrecipes.com/spherification/reverse-spherification/
Why did he measure the water in grams instead of mL or L? I personally know that 1000g of water=1000mL=1L, but I don't think the average person would know that. It just seems odd.
Because 1000 ml of different liquids is not necessarily the same weight, some weigh more, some less. It's also hard to measure, for example one ml of a flavouring, but easy to meansure 1 gram with a gram scale, so much more accurate. In europe all measures whether solid or liquid are done in grams. It makes measuring very simple also, as you have one scale and it measures everything rather than having to get jugs, cups and tbsp out.
How is it possible that everything comes out perfectly but when I taste it tastes like hell. All spherifications i try to do, the tasting is awful and the texture of the film in the mouth is disgusting
Wait a second. Didn't this guy just use a total of 1005 g of content altogether? That would mean the 5g of sodium alginate would actually be less than .05% right? Im supposed to only used 995 grams of distilled water then
I am a high school student that is really interested in molecular gastronomy, your videos inspire me SO MUCH !
Glad to hear!! Thank you for the feedback!
You aren't restricted to spheres, actually. You are delivering the (in this case) strawberry mixture in dollops. However, if you do it using a syringe, you get a stringy formation. A toy line called Dr. Dreadful has mixes for kids that take advantage of this chemistry in several of their kits. One that makes exclusive use of this (and is a good demonstration of the "stringy" application via strainers with various-sized holes) is the Alien Slime Drink. There are videos on YT, but most of them fail to show it very well.
I know its been 6 years, but you are a genius!
I saw another channel where they placed the juice with the calcium lactate added in spherical moulds before submerging in sodium alginate. This allowed a watery liquid to be spherified. Anyway, I'm still a student but I can't wait to try out a concept. Potato cheese soup with sprherified sour tomato concentrate.
Yes, that's called Frozen Reverse Spherification and this is our video about it. Molecular Gastronomy: Frozen Reverse Spherification to Make Spheres with Liquid Inside You still need to thicken the liquid a little so the sphere can keep its shape when plated while having a thin membrane. If the mix is too liquid, it will flatten more.
nice video! how many ml of fruit juice was it?
never mind.. saw it..
LOL who else laughed really hard when they showed spherical olives? just me? okay.
+iwantfoods lmao me too.
iwantfoods i dont get the joke of it 😂
because olives are already spherical...
Same with the mozzarella
Olives aren't spherical. More like drum shaped.
This video is excellent. Educational and fun. Maybe you can answer my question - why do all molecular gastronomy videos seem to have the same kind of music?
I love learning molecular gastronomy. Hope you post more videos!
We will! Thank you!
I love this video thank you very much for share this toward the success of culinary career. I wish all the very best for your culinary career 🙏😢❤
fascinating artistry & science....was completely amazed....
THANKYOU y'all!! This is really amazing! I love tapping into the human senses and tickling the mind with art! I want to make a restaurant when I grow up in Houston Texas with amazing alchemist food!!!
Thanks for the kind words! Glad you liked it!
Ive tasted these.... theyre really good, i think they were a topping on fozen yogurt.
2:58 What kind of plastic wrap was that? It looked like wax paper at first.
Dave H. Glad Press'n Seal
Molecular Gastronomy Thanks!
Siapa yang kesini karena pufflova? 😂👆
Iya nih gegara pufflova, jalan2 nya jauh smpe sini 😄
Nabila Zahra saya
Gue 😂
Hi , I have a question can we eat the spheres it self or the way you should in the starting of vedio we need to cut it and leave the sphere ?
Love the videos but everything does not need Music.
Nah, you're whiling. It does need music. Just mute it breh.
Is it jusy me or did he not tell us what solution the first liquid was? I mean before he added into tje water
Hi, I have problems creating spheres with wine… It melts in the water instead of keeping a sphere shape. Can you help me, please? 🙏🙏🙏
Will this have any effect on the taste of the original food. Can the exterior 'sack' be consumed? do people normally eat it?
No effect, the gel membrane is like unflavored gelatin.
How do u make that but just with water inside??
Hi, I was just wondering if there was anyway of serving these warm. My idea is to create "tea spheres" and I was thinking that heating them up might cause the gelatin skin to melt. Is there any way to avoid this?
You can warm them up in a water bath without problems. Just don't heat them too much or boil them.
High viscosity Methylcellulose will allow to serve it warm
You could always just do bubble tea
but generally, bubble tea is served cold. My idea was to create green tea spheres to put a twist on a japanese traditon
Hi, what plastic wrap did you seat 2:57? I looks different to traditional cling films.
Glad Press'n Seal
I love this stuff. I wish there was more of this going.
there is at fine dining restraunts
""1 to 24 hours""
Very Nice! Congratulations !
When I grow up , that's what I would do ! Something like this , between science , cooking and pastry where you can create what you want with any flavour : 3 ...
Akaryuni Do it! Save me a seat at your future restaurant. :)
can you save the bath after you have used it, and use it another day?
can you also put the mixture into a vacum to get rid of air and bubbles?
+WLJXIII♣ yes
What kind of plastic wrap are you guys using?
Press n' Seal from Glad
Thanks for the feedback, much appreciated.
My first few tries with these stuff i spilled sodium alginate powder into my sink and it clogged up the sink :(
Any chance you will be selling the spoons shown at 6:14.
I really like the shape and the etching. I have checked your site but did not see any reference to them.
Hi Alan, you can get them here without the etching. They are not being manufactured any more so what they have here is what is left....www.tabletopstyle.com/8-Spoon-Platter-p/6500m064o.htm?Click=818
Molecular Gastronomy Very nice thanks. I actually liked your logo on it but I will make do. Thanks a lot and I look forward to buying from you in the future.
This question may have been asked before, but how long do the products created using molecular gastronomy last
+Mahua Narayan The spheres in this video can be kept for a couple of days in the fridge.
Thank you
it can not be preserved more time? why?
I like the ring on your hand
How long can the spheres be kept, and do they need to be kept in water?
Can I use filtered water instead of distilled water?
Hi, How can I keep those sphere if not going to serve right away ? Thanks
Shouldn't calcium lactate be at 2% i.e. 5g per 250g of flavored liquid? How come you doubled it?
Hello, I wanted to know how many days preserve the spheres after you make it.
and if its possible what its how we preserve it ? in water ?we can on alcohol ? thank you
At the end of this lesson we explain it www.molecularrecipes.com/spherification/reverse-spherification/
how to make it not too bitter?? because when i add calcium. it turns out become really bitter
Hi Sorry, can you tell me what the function of adding calcium lactate?
You can read more about it here www.molecularrecipes.com/spherification/
Does has to be distilate water???? what about wine reduction, or any kind of sauce, can they be turn to a sphere? I just bought every single chemical to start testing some recipies, im just an "amateur chef"
Maximiliano Michell hi , I’m trying to do it too , how did it turn out for you
Would I be able to take advantage of this technique using a caviar maker that makes numerous spheres at once?
Not really, the caviar maker is used with basic spherification to make small spheres.
If I was to try this with a curd (like lemon curd) do I add the calcium lactate to the curd mixture or do I have to do something else
You would add it to the curd mixture
Ur videos help me a lot
Plss tell me how do i do the same for creating whiskey spheres ?
Or any alcohol for that matter
Glad you found the videos helpful! Here is a recipe for mojito spheres that you can use as a guideline www.molecularrecipes.com/spherification/carbonated-mojito-spheres/
Anybody know what restaurants serve this type of stuff?
Check our molecular gastronomy restaurant guide here www.molecularrecipes.com/molecular-gastronomy-restaurants-molecular-mixology-bars/
Molecular Gastronomy Get rid of the silly music and have somebody talking about the food and techniques.
I tasted it, in Bolivia restaurant... and was wonderfull is like a festival in your mouth
Can I get the name of the song ? Thanks :D
Hi! I was wondering if the integrity of the sphere membrane is affected by temperature? Like if it would rupture if served in a hot broth?
I have the same question, what about if I put it in a hot beverage?
I saw a video earlier which they heat the droplet in microwave for 20 sec before serving, so I guess it can stand heat well.
Can we make spheres for soups? May be a new innovation....
There is and even you can fry them, I tried with tortilla soup
Hi! I like your ideas, and an idea for spheres is using a fruit smoothie. Modecular Gastronomy sounds really cool, but everything I saw looked too weird for me. At least I'm good at normal cooking 😁
How many sphere can you make with this mixture? Does the effectiveness wear off the more spheres you make?
It depends on the spoon you use, but at least a dozen if you use a tbsp. The bath can be use for a lot more spheres, no problem.
reverse spherification can be done with honey?, i mean not gelatinize the honey but make a sphere with liquid inside?
I made raspberry dessert sauce spheres using the alginate solution and calcium lactate and the spheres look great but taste way too salty. Any suggestions?
also too bitter for me
what about agar agar, i've heard you can also use that...
Hi Elton, you can't use agar agar for spherification but you can make small spheres using the cold oil technique. However, these spheres will be solid and do not have liquid inside. Here you can learn more about this technique www.molecularrecipes.com/gelification/balsamic-vinegar-pearls/
What about distilled water? Can I use any other water? Thank
Paolo Lazzarich You can use any water low in calcium, but most waters have calcium so distilled works for sure. Calcium will react with the sodium alginate and convert the bath in a gel.
What model of blender is that?
Just a standard Cuisinart blender.
Wow, that is awesome!
while this is an amazingly looking idea, what are the health/nutritional benefits or drawbacks? It seems to me that the ingredients used must change the nutritional value of the original food item in at least some way right?
It actually doesn't change the nutritional value. The concentration of the additives is very, very small and they are also very common in most commercial products such as ice cream, yogurt, pimiento strips inside pitted olives, etc. I hope this helps!
Here is the Material Safety Data Sheet. www.sciencelab.com/msds.php?msdsId=9924955
Is the same using calcium lactate instead calcium lactate gluconated? I read that Is the same but using 1% instead 2% / 100ml
Adrian Cabouli yes, correct
Thank you Very Much!
i can use tapioca?
is the outer part of the sphere edible?
ye
Yes it is completely edible. It is a seaweed derivative, but does not taste like seaweed. It has the consistency of a thin grape skin.
Cool...thanks
can I use agar or gelatin to replace sodium alginate?
+Clover Dreamcatcher No, you need sodium alginate which gels in the presence of calcium.
thankss!
But mozzarella is already spherical?
yeahh, but what this does is keeps a solid exterior with a liquid interior. so if you cut into that mozzarella sphere, the liquid mozzarella would ooze out.
Liquids like lemonade will work with this? Or do they need that thick cream consistency?
nuclear Protocol I'm not sure, but you might need to add xanthan (like the video says) or gelatin to it for it to work well. I'd just google spherification of liquids!
Can't I use some vibrating device to remove the air?
You can strain it or much more effective is to use a vacuum chamber. You can also use a magnetic stirrer to mix it without creating bubbles.
My question is that you nominate that spheres can be made in advance and stored. At what point of the process do you store? Is it when they are in the bath prior to rinsing? Or if you complete the process how do you store them and how far ahead can the be made? Thank you
Barry Hovey When you complete the process. You can read more at the end of this lesson www.molecularrecipes.com/spherification-class/reverse-spherification/
Is this video available for the commercial use? I work for a company which mass produces spherical juice ball. Our product concept is the same as it has been shown in this video, and it is always better to explain the concept through animated pictures. Is it o.k for us to place the link to this video on our website? Looking forward to your reply. Best Regard.
Yes, no problem! I am curious about your company. Please contact me at www.molecularrecipes.com/about/contact-form/
Why add the plastic bag in the blender
Is salt and sugar optional?
yes
can u eat the outside layer?
+care bear yeah
Ok was wondering lol
care bear It's like those toppings at the froyo places
Awesome! I love spherical food.
how do i make caviars without using chemicals??? is that possible???
Xavier D'sOuza yes with agar agar and cold oil, that is the basic spherification, but it would not have a liquid core. it will just be a round sphere of jelly.
duck64331 Incorrect it would be liquid for a short amount of time then be solid.
This is a random question, but what did you garnish the spheres with at the end? Thanks for the great video! :D
Black pepper.
Another question! In recipie Aperol, Rosemary, Honey, Scotch Paper and Gel Cocktail
You use gelatin sheets. Can i use powder instead(2gr per each sheet) ? Bloom of 220 Is alright? Thnks!
Wow amazing
why when i made some spheres and i added calcium the taste turn salty / flat?
What kind of calcium are you using? Never use calcium chloride with reverse spherification. You may want to read this www.molecularrecipes.com/hydrocolloid-guide/calcium-salts/
but if use calcium chloride it also can consume?
jefri teguh Yes, you can but it tastes salty and bitter so when the calcium is inside the sphere or in any ingredient you are going to consume we prefer to use calcium lactate gluconate which doesn't alter the taste.
ok,maybe ill try it. thank you
the intelligent cuisine !!!
6:05 Someone must have been smoking that topping when they thought of this.
Will spheres remain in tact if placed into another liquid? Would they remain in tact if covered by a cake-type batter and then baked?
Yes, you can place them in another liquid without issues. Regarding baking, I haven't done it but I've heard about other people doing it after they create a thicker membrane around the sphere.
Omg I LOVE YOU!!!!
The strawberry spheres kinda looked like red blood cells when they were forming
IF MAKING THEM IN ADVANCE WHERE DO I SAVE THEM AND FOR HOW LONG CAN THEY BE SAVED?
Store them in the fridge in a bath of the same liquid you used to make the spheres. You can read more about this at the end of this article www.molecularrecipes.com/spherification/reverse-spherification/
It's like an egg yolk!
I think that's Murray's Theme from the T.V show.
Too bad you don't have a cryovac. You could get rid of any bubbles in under two minutes.
muy moderno y todo lo que tu quieras, pero a mi dame una tortilla de papas...con esas raciones de esferificación de comida no quitan el hambre a nadie
Please fire the music-editor..tnx
3:24-3:27 on a loop to this porno music soundtrack would be hilarious
Why did he measure the water in grams instead of mL or L? I personally know that 1000g of water=1000mL=1L, but I don't think the average person would know that. It just seems odd.
+Miranda Tula The average person may not, but does the average person take an interest in molecular gastronomy?
Because 1000 ml of different liquids is not necessarily the same weight, some weigh more, some less.
It's also hard to measure, for example one ml of a flavouring, but easy to meansure 1 gram with a gram scale, so much more accurate.
In europe all measures whether solid or liquid are done in grams.
It makes measuring very simple also, as you have one scale and it measures everything rather than having to get jugs, cups and tbsp out.
it better to measure in weight rather than volume
Food alchemy
What kind of plastic wrap is this guy using?
Cling wrap
Austin Williamson There's something different about it. Almost like reusable silicone wrap, but not quite.
I rukandji that is parafilm, its onr use only. they use It in labs
yellosa Thank you, it was driving me nuts not knowing what it was, lol.
How is it possible that everything comes out perfectly but when I taste it tastes like hell. All spherifications i try to do, the tasting is awful and the texture of the film in the mouth is disgusting
Pablo
Idk maybe you used something gross or messed something up, because when I tried it it just tasted like the normal thing but... spherical
Read on another video that the bitter flavor may be due to wrong kind of calcium. You are looking for calcium lactate gluconate
I mean, it kinda look like balls man...
cool video just didnt like the music
Wait a second. Didn't this guy just use a total of 1005 g of content altogether? That would mean the 5g of sodium alginate would actually be less than .05% right? Im supposed to only used 995 grams of distilled water then
It is the same for this application. It doesn't need to be so precise.
Sad this didn't have the recipe for carbonated mojito spheres wtf that sounds ridiculous
It looks like a red egg yolk. D:
That music makes this unwatchable
Very interesting. But it doesn't seem tasty.
They're not spheres they're blobs. Talk about Emperor's New Clothes Syndrome...
Che'...e'...una guerra...
None of these are spherical though...
1 to 24 hours 😂