Molecular Cuisine

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Normal Spherification Process:

  • calcium bath of 300ml water to 3 g / 1 teaspoon calcium salt
  • main liquid with alginate - 100ml or 6 tablespoons liquid to 1 g / 1/4 teaspoon sodium alginate
  • plain water bath
  • mix calcium lactate into water and rest 30 min
  • mix sodium alginate into juice until dissolved. rest 30 min
  • fill half-spherical silicon moulds with prepared juice and freeze for 2 hours as this will allow for homogeneous spheres. alternatively a spoon will do, except that it never works for me with just a spoon, it just drips everywhere...
  • plunge the frozen half-spheres into a calcium bath. then rescue them quick with a slotted spoon and plunge them into a plain water bath.
  • note that dispose of sodium alginate into trash and not into water supply/sink may cause obstructions!!!
  • note that even though spheres are rinsed some calcium stays on the surface and will continue to gel from the outside in until it is entirely gelled, and then if you throw the formed sphere at someone's head they may say ow.

Reverse spherification Process

  • sodium alginate bath - 5g for every 1000ml of water / a little over one teaspoon
  • Sodium alginate bath to be prepared 24 HOURS in advance, ideally so airbubbles will be eliminated
  • main liquid - add calcium lactate or calcium glutonate and maybe a bit of xantham gum to thicken to make it less likely to.... become an amoeba shape
  • use a round spoon or something to introduce main liquid into alginate bath
  • if you pour slowly you will end up with an amoeba shape. NO! don't pour your other liquid into the sodium alginate bath slowly like a stream.
  • rescue all formed spheres from the bath if not the new spheres may join up with the other spheres already inside the bath
  • do note that sodium alginate will only gel in a pH range of 4-10. sodium citrate may have to be added if you need more acidity. a lot of foods aren't acid.
  • reverse is good because once the sphere is removed from the Sodium Alginate bath the jellification process stops because the sodium alginate which forms the gelatinous membrane is not inside the liquid itself so it can be prepared in advance and stored. therefore you get a more yolk like thing at the end of it all. assuming you haven't made a horrible amoeba shape....


  • spherical tzatziki on cucumber slice
  • yoghurt sphere on mango tartare
  • mango sphere on yogurt?
  • COCKTAILS? kahlua sphere - but do note that alcohol may affect the spherification process - check acidity


  • vinaigrettes, mayonnaise, like a suspension of fat in another liquid
  • blend something with oil. the resultant emulsion should be the consistency of whipped cream and not peanutbutter, otherwise its time to add more water/oil and pulse until completely incorporated.


  • roasted red pepper emulsion with crisp fingerling potatoes

Soft gel

  • beaten egg whites composed of water and protein result in a mousse. adding gelatin to the mouse allows it to gel, we then have a gelled mousse.


  • sabayon mousse + cold ratatouille: soak 6g gelatin sheets (3 sheets), 1/2 bouillion cube with 150ml water, whisk together. slowly add 3 egg yols and whisk, like a sabayon. cool in refridgerator for 2 hours. in meantime dice 1 onion, 4 tomatoes, 2 red and green peppers, mince 2 cloves garlic, saute in olive oil, add sprices, sugar and salt to taste, cook partially covered until most water evaporates, season with salt and then cool adnc chill, add mouuse on top.

Brittle gel

  • vinegar is acidic (low ph) but agar can still form a network and gel. hard gels break to mimic crystals.
  • crystal vinegar: 150ml cider vinegar, 20 g brown sugar, 2 teaspoons vanilla extract, ground nutmeg to taste, sprinkle 3g agar agar, whisk without incorporating air, simmer and then let cool. grate or shave the hard gelled vinegar over apples sauted in butter.

Elastic gel

  • carrageenan (in moderation)


  • a whipped cream dispenser can help obtain a mouse. but you can also chill and whisk an emulsion on ice to get a mousse.


  • Avocado mousse on bed of polenta: process 2 ripe avocados, apple juice, honey and lemon juice until a soft paste. sieve and put into whipped cream dispenser. chill for 2 hours. make sweet polenta by bringing 90g polenta, 500ml milk (2 cups), and 50g sugar to a boil (sprinkle the polenta over the milk slooowly), when cooked pour into glasses to set. then dispense avocado mousse and sprinkle with cashews.

Airs / Light foam

  • Soy Lecithin - natural emulsifier, can also use xanthan gum to stablise, whisk or immersion blender to introduce air into the mixture. result - light crunchy foam (airs)


  • a simple sugar derived from breaking down starch, corn, wheat, tapioca or potatoes, Maltodextrin can be used to as thickening agent which absorbs fat. example recipe: 1/3 cup of Nutella blended with 1/2 cup of maltodextrin powder will make a fluffy powder.

Oblates / Edible Film Discs

  • potato starch and soy lecithin used to make edible films which serve as dumpling skins which are see through. filling must be low-water content or oil based.

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