Apple Caviar – Humble Beginnings in Molecular Gastronomy

If you are one of my friends in facebook, you should have noticed that I kept on asking around on how to get my hands on sodium alginate! Luckily, one of my friends knows a company that process seaweeds derivatives and thus, able to make this post! Yay! Lemme show you my first step in molecular gastronomy :D

Chefs like Ferran Adria of El Bulli, Heston Blumenthal of The Fat Duck Wylie Dufresne of WD-50 use this discipline in their craft. It gives you an idea how food can be more surprising than you could have ever imagined! It was actually Ferran Adria who pioneered of using molecular gastronomy to the next level! If I am not mistaken, this cooking is all about perception. Change of perception on the food surprises people and it gives a whole new dimension on the dish that is being served! :)

Anyhow, let’s start doing some food chemistry now! :D For me, I think one of the basics of molecular gastronomy is food spherification. Food spherification is technically turning some sort of liquid into a sphere by the use of two main ingredients: calcium chloride and sodium alginate.

One needs proper precision so that execution is spot on! :)

First make a calcium chloride solution! :)

As the post says it, we will use apple juice with the alginate :D I made some apple juice and strained them since you just want pure liquid! :D

To incorporate the alginate, you need to put the juice in a blender. :D

You have to do this because you can only incorporate the alginate evenly while the blender is on with the juice! :)

When that is done, put the alginate/apple juice solution inside a squeeze bottle! :)

Then, squeeze out the juice one by one into the calcium chloride solution! :D

Tada! :D

Here is the tricky part, the calcium chloride solution gelatinizes the alginate solution. The longer it stays in the calcium chloride solution, the thicker it becomes. We want it to ‘pop’ like caviar. We just need a thin coating of gel. With that in mind, after placing the alginate solution, you have to scoop it out and give it a water bath to stop the gelatinizing process! :D

Then plate it hohoho! This is, so far, my favorite dish :)

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37 responses to this post.

  1. WOW! Nice one ;) Sana makatikim ako. HOHOHO!

    Reply

  2. Posted by Sheena on January 10, 2010 at 2:27 pm

    wow! what does it taste like? :)

    Reply

  3. Posted by alden on January 10, 2010 at 2:33 pm

    very good job! haha its cool na u got the spheres spherical in shape tlga haha i think ferran nappes more apple essence on to the finished apple spheres para itll be more intense and caviar like yung experience. :)

    Reply

    • Yep, and the caviar like experience is all about the timing and the size of the syringe, I used a squeeze bottle so the surface area is smaller thus it doesn’t pop up that quickly :D

      Reply

  4. Posted by Sheena on January 10, 2010 at 5:16 pm

    make other colorful stuff too! that would be nice! <3

    Reply

    • I shall do it :D but it this stuff is tricky, not everything can be sphered perfectly due to some chemical reactions of the ingredient itself :D I made something like this before but it didn’t turn out good since the ingredients were already too complicated so I resulted to something pretty basic, then I will gradually make it more sophisticated :)

      Reply

  5. Posted by Charles Tuangco on January 11, 2010 at 4:16 am

    Great job! masubukan nga.. hahaha! where did you get you sodium alginate? alysons dn? kailan pasukan nyo pla?

    Reply

  6. Texture is more important to me than it is for most people, so this is very interesting! Yes, please, sana you can bring some to class!

    Reply

  7. This is soooo interesting! and you are taking it to the next level! great job!

    Reply

  8. This is so very interesting – kind of like magic! And how does it taste – parang popping small liquid apples into the mouth? And I too am crazy about texture – is it like gelatin or sago? Yummmmm…

    Reply

    • It tastes exactly like apple and the texture is that of caviar :D it pops! it has a thin layer of gel on the outside and the inside is pure liquid, texture is really that of caviar, hence the name :D

      Reply

  9. Posted by leanne on January 21, 2010 at 11:46 am

    intriguing post! Congratz!!!! pataste ah!!! hahaha :P

    Reply

  10. can i get your contact for the alginate and calcium chloride?

    how much for both bags?

    Reply

  11. wow. will try this. i’ve been to alyson’s. chemical haven. keep on posting stuff like this. nicey.

    Reply

  12. Posted by ritzi madrid on July 27, 2010 at 3:29 pm

    hi, i was wondering if i can have the number of your supplier for the calcium chloride and sodium alginate? also how much is it and does your supplier sell tapioca maltodextrin?

    please email me or text me at 09276872442.

    thank you very much!

    -Ritzi Madrid

    Reply

  13. Posted by Fara on August 23, 2010 at 3:57 am

    Hi!
    kindly forward contact number of supplier of sodium alginate and calcium chloride.
    Thank you very much :)

    Reply

  14. Posted by manuel on August 25, 2010 at 7:36 am

    hi Hershey,

    May i please have the contact details of your supplier for sodium alginate and calcium chloride?

    I’ve been experimenting with spherification using either agar and carrageenan and dropping them in cold oil. Would like to experience the “liquid in liquid” result that accompanies the spherified algin in calci. Haven’t found any suppliers here in Baguio so I hope you will reply. Thanks so much in advance.

    Manuel

    Reply

  15. Posted by manuel on August 25, 2010 at 2:18 pm

    my email is oakridge81@yahoo.com
    thanks

    Reply

  16. Posted by Joselito on November 17, 2010 at 1:08 am

    Hi Hershey!

    Not sure if this blog is still active, but I’ve been trying to get a supplier for sodium alginate and calcium chloride. It would really help if you could send it to my e-mail. Pleaseeeeeeee :)

    Thanks a lot and happy eating :)

    Reply

  17. Posted by Chris on February 16, 2011 at 2:02 pm

    May i have the contact details of your supplier for calcium chloride and sodium alginate?

    Reply

  18. Posted by jdc8888 on February 16, 2011 at 3:01 pm

    How much for the calcium chloride and sodium alginate? is the calcium chloride same with calcium lactate? i have a recipe which need a calcium lactate..

    Reply

  19. Posted by Jon on May 18, 2011 at 6:12 am

    hi hershey read your spherification entry. anyways i would love to get hold of the contact number of your supplier. also, how much did the sodium alginate and calcium chloride cost per kilo?

    thanks!

    jon

    Reply

  20. Posted by Kat on June 6, 2011 at 7:27 am

    Hello! Good job on your apple caviar. It looks yummy and playful. I want to try it out myself. May I have the contact details your sodium alginate and calcium chloride supplier? How much for a kilo each? Thank you! My email add is prettykitty189@yahoo.com

    Reply

  21. Posted by kaira remo on July 23, 2011 at 5:14 am

    hi can i get information where to get sodium aglinate and calcium chloride and hom much it would cost me? hope you reply :) thanks

    Reply

  22. Posted by nathaniel lu on July 25, 2011 at 12:27 pm

    how much for both bags??

    Reply

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