Molecular Gastronomy and the Spherification of Cranberry Juice. Check out how it’s done with a supa cool soundtrack.
Try your hand at some molecular gastronomy to give you something new to do in the kitchen
Molecular Gastronomy is a terminology that entered the gastro sphere as recently as 1988, coined by Oxford physicist Nicholas Kurti. It focused on the chemical explanation of the transformation of ingredients and has evolved into a modern style of cooking, primarily thanks to the innovative efforts of Heston Blumenthal. In this video we get to see the spherification of liquids, a molecular gastronomic technique which you could do at home with a relatively cheap laboratory in your kitchen. It would certainly impress your friends at a dinner party. The sound track to this video is pretty cool too, obviously not made by a molecular gastronomist.
101 instructions are:
- Mix a bath of calcium chloride
- Add sodium alginate to cranberry juice
- Load into an array of droppers
- Drip the juice into the calcium chloride
- Spheres of cranberry form
- Wash off the calcium carbonate
- Strain & serve the little cranberry spheres in your cocktails
In the video it explains that the sodium alginate in the cranberry juice react with the calcium carbonate to form a gel layer around teach droplet, so that the centre of the droplet is liquid.