Sodium alginate recipe

This post is part of a larger series devoted to a Molecular Gastronomy focused meal I made: Molecular Gastronomy with an Asian Twist Spherification is a modern molecular gastronomy technique that was first invented at El Bulli by Ferran Adria in 2003. While visiting a company called Griffith España, Adria and his team discovered a...

Here’s some pictures and a video of my first experiments with sodium alginate and spherification. I used sodium alginate from the Texturas series and calcium chloride from a drug store. Needl…

Update: for a practical step by step guide to our reverse spherification recipe of oyster infused dashi click here. THE THICKENING AGENT – SODIUM ALGINATE Sodium alginate (a food product derived […]

Learn about the modernist technique of spherification, the ingredients it uses and how to apply it to your own cooking.

Our popping boba recipe uses spherification techniques from molecular gastronomy to create juicy, jelly-like balls that pop in your mouth. You can use fruit juice or puree, such as strawberry and mango. Alternatively, try coffee, tea, or soda to make our recipe. See our video for a visual demonstration of making all these different flavours.

These Pumpkin Pie Ravioli Spheres are made with a molecular cooking technique called reverse spherification, and it's super fun!