41K views · 383 reactions | The Science of Spherification: Sodium Alginate in Molecular Gastronomy #CulinaryArts Sodium alginate, derived from seaweed, reacts with calcium ions to form gel spheres. Used in molecular gastronomy, it creates caviar-like beads with liquid centers. #Chemistry | Chemical Kim | Facebook
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41K views · 383 reactions | The Science of Spherification: Sodiu…
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182 reactions · 83 shares | Explore the kitchen alchemy of spherification—experiment with Reverse Spherification, the simplest technique to make large spheres with a liquid center. The sky’s the limit as far as flavors go, so set up your own little kitchen lab and have some fun. Click the link to learn more and enroll in our FREE Spherification class: chfstps.co/1bNXh6m | ChefSteps | Facebook
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182 reactions · 83 shares | Explore the kitchen alchemy of spherificati…
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