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😀
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!😀 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😀 I made some apple juice and strained them since you just want pure liquid!😀
To incorporate the alginate, you need to put the juice in a blender.😀
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!😀
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!😀
Then plate it hohoho! This is, so far, my favorite dish