
Creme De Menthe Caviar on Haagen Dazs Vanilla Ice Creme
Sometimes you need to do molecular gastronomy, and you need to do it now!
Spherification is a rather nifty process where you react juice with sodium alginate in it and a calcium containing fluid to make little juice filled gelatin balls.
While adding sodium anything to your diet should always be questioned, sodium alginate has been shown to help lower retention and absorption of lead, mercury, and some other bad stuff. Depending on your situation a little bit every now and then might be quite good for you. The entire reason I am doing this is to reduce the effect of some of my past exposure to lead and mercury. I have been a technician for a long time and have ample opportunity for exposure.
There are reasons to fear sodium alginate and reasons to want sodium alginate in your diet. Spherification is one way to get a small amount every now and then.
The basic method of spherification is to drop drips of sodium alginate bearing juice into a bath of calcium chloride. To make a lot of them quickly you need to be able to make a lot of drops quickly. One method is to make a spherification rack.
Continue reading A Spherification Rack, A quickly made Fixture from Split Prone Cedar.
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