Watermelon Spherification - Molecular Gastronomy
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Published 2016-06-24
Email Josh: [email protected]
All Comments (21)
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Works better if you freeze it. Then drop the frozen ones in and when they melt the calcium will react forming a membrane and more uniform sphere.
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Thanks for taking the time to learn this technique, making a nice video, and then sharing. I'm still learning so this is helpful.
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How much time does it take to remove all the air bubbles from the sodium alginate solution?
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Splendid video, thank you!
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Can I order this on Amazon fresh, already made, like every thing else?
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Does sodium alginate feels sticky on the skin
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thnx gastronomic channel to upload such videos. This has helped me a lot to make use of own experience and creativity to come out with some new product. thanks a lot once again😍😍
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hey this is like those asian candy sets i used to buy in chinatown as a kid.
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When we make this burst from inside but after 2 days it become solid from inside also
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Please help. When I put my juice in sodium alginate solution, the gel membrane just disperses away in the solution. Where am I going wrong? Please
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Hi!! Can I substitute calcium lactate with calcium carbonate?
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Is this sodium alginate content right? Elsewhere I've seen mostly up to 1% , but you have 5%...
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Ts is how I make my pasta. Only I use kitchen aid and make bigger batch. I also make lasagna noodles too this way.
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where can i get the copy of this amazing music
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Also you showed 5g of alginate and only had 1g and the calcium 1g but you add 5g. Why did you switched?
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I think its nescessary to freeze the alginate solution first right?
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0,5% alginate / 100g liqid ??
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stay connected dear friend 🙏🙏 have a holly jolly Christmas🎄🎄🎁🎁🎉🎉✨✨🎆🎆
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did you used normal water?
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Pls do it without sadium alginate
