Molecular Gastronomy - Surprise Bubbles Recipe
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- čas přidán 11. 11. 2010
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@luchoryan Silicon Moulds are available on our website: molecule-r(dot)com/en/tools/44-silicon-mould.html
Yes, with a lovely burst-in-the-mouth effect!
this is making me want to change my culinary into something like this as part of my learning experience. This would be fun to do, all the interesting things to play around with. I wonder who I would need to talk too. thanks for the video, maybe I'll make these one day.
Hi there! All the additives that we sell and use in these recipes are natural and safe to eat. The majority of them, including agar-agar which is used in this recipe, are made from algae or other plants. While it is true that the food industry is problematic in many ways, using these additives as texturing agents is of no hazard to your health - plus, we think it's a lot of fun!
@Matthew Greenbaum Although we can't guarantee you won't need to some trial and error to figure optimal quantities and proportions, other citrus juices such as orange and grapefruit should work well!
so you could make something like orange juice drops?
For coconut milk spheres that will burst in your mouth, we strongly recommend that you use the Frozen Reverse Spherification technique, which is also used in the Surprise Bubbles recipe.
Hey, thanks for the question! To purchase sodium alginate, calcium lactate and all sorts of other additives, please go to the MOLECULE-R Flavors website (linked in the description of the video).
Hi there! We carefully select the additives used in our recipes (in this case, calcium lactate and sodium alginate) to make sure that they leave no aftertaste in the food. Therefore these spheres should taste like lemonade, and nothing else. What we try to bring to the table is mostly an experience in texture, where familiar foods are re-constructed and re-shaped while preserving their original taste.
Molecular gastronomy is simply magically. Popping Boba are awesome! :)
Hi there! All the Molecule-R products are available to purchase on our website- just follow the link in the Description box under the video!
Hi! First of all, just to make sure we're all on the same page, the technique featured in this video is called Frozen Reverse Frozen Spherification, and is mainly used to create larger spheres like these "Surprise Bubbles". Basic Spherification, on the other hand, works better when you're making small pearls, also called caviar, as seen in our "Balsamic Vinegar Pearls" video. Those can be kept in a closed container, preferably in the fridge, but more importantly soaking in their original juice.
@9thstreet If you store your bath in a closed container (tupperware) in your fridge, you may re-use a calcium or alginate bath for several days (I would go up to a week).
Hi there! Thanks for the question! I would recommend using more water this solution, that should do the trick.
I really want to do something with Molecular Gastronomy - A cocktail eavening ... awesome!
@Okiimiru It does taste good! And I guess there could be several ways of eating it, but my favorite would be to eat it all at once so it bursts in your mouth!
This looks so cool I can't wait to do it
Hi there! We definitely recommend using a hand blender as opposed to an eggbeater or any other instrument, as those are often not powerful enough.
Hi! No need to freeze your caviar to preserve it, but we definitely recommend refrigerating it for any period of time longer than a few hours.
It is! And it's yummy too!
Hi! To fully enjoy the "burst in the mouth" of these, we recommend popping a whole sphere in your mouth and biting it, thus allowing it to release all its flavor!
@TRAViiEZA It's available in sachets or in a 1-pound can on m o l e c u l e - r [dot] co m. We ship worldwide.
FERRAN ADRIA!!!!!! THANK U VERY MUCH!!!!!
Love the way you think Alecia Vogel
Amazing. Thanks!
@PKCube ... the lactate is what's gonna react with the alginate from the bath to create the gel membrane around the liquid, hense the spheres.
Hi there! These were purchased in various kitchenware stores at the time of making these videos a couple of years ago in Montreal, Canada. While we are unable to provide a list of stores, we definitely recommend that you check out your local kitchenware store, as well as online kitchenware retailers. Good luck!
I'm sure it is, I think ill invest in the starter pack what u guys do is impressive
Looks beautiful! How do they taste?
@sahilharjani 1 of our calcium lactate sachet = 5 grams. But mind that we do not need a full sachet for this recipe...
@jabnael it's the difference between basic spherification and reverse spherification...
@andrefrferreira Not at all! And it's all available on m o l e c u l e - r [dot] c o m.
Nice. We made the same bubbles of mango pure, so it looked like an egg yolk. Put one on top of an white chocolate egg, filled with white chocolate mousse.. Tada!
Exactly what I thought, lol! That said, now I want the candy industry to up their game and make some really cool stuff!
Perfect for little kids. These are so colorful!
Sam B indeed my friend.
@vicozar "Calcic" is actually the name under which another brand sells calcium lactate. So yes, same product!
yes its a lot of fun got my fix today
I remember having a science kit asa kid that made worms instead of bubble shapes with calcium chloride and sodium alginate. It was very fun
lovely!!!!!!!!!!!!
Hi there! Both methods are used, but there is a difference. The method that you just described, where sodium alginate is incorporated to the solution to be spherified, and the spheres are soaked in a calcium lactate bath, is called Basic Spherification, and works best when making smaller spheres, often called pearls or caviars. On the other hand, the method featured in this video is called Reverse Frozen Spherification, and will allow you to achieve better results when making larger spheres.
The gelification process stops as soon as the spheres are removed from the alginate bath and rinsed. The spheres can be stored in their original liquid (in this case a mix of water and lemon juice would do the trick) in a closed container in the fridge for up to 10 hours.
this is AMAZING!!! #molecular science!!
Since this recipe uses lemon juice, they taste pretty much like lemonade. But you could definitely make them with other juices, such as orange or grapefruit.
Lemonade! We carefully select our food additives so that they leave no aftertaste in the food. By re-shaping familiar foods and tastes, we aim to bring a new experience in texture to the table - and that's what molecular gastronomy is all about!
Wow! Great video! And as a MIXOLOGY lover, I find this a very interesting trick. Can it be done with other liquids than lemon juice?
Oh my goodness. You can make these into little "egg yokes" with some sort of ice cream as the "egg white".
YUM.
@TheVGAddict We've tested all our recipes many times. It works. Just make sure you follow the recipe.
Where do I getsodium alginate?
(For example, a balsamic vinegar caviar will be best preserved in balsamic vinegar.)
@MsPhynex Most definitely!
Yes!
Bonjour! Bien que nous ne puissions vous garantir une forme parfaite (les coeurs seront probablement un peu "gonflés"), ça devrait fonctionner, oui. Bonne chance!
@sahilharjani 1 of our sodium alginate sachets = 2 grams.
For two years, i've been watching this video around 2 times per month...just because of the great background music xD
La Knuddelkeex tdeqqqwwerrtyuuiiaqqqqqqhhhhhhhqqqqhhhhhhhjhcdcfc
xD
@Neoflix1999 you don't need to freeze the solution - but then you have to make spherification not reverse spherification, which results into a more dense and rubbery internal texture. Alginate water is too thick, to make proper liquid raviolos. I tried it and the only way is to freeze it [you can make Red Bull spheres as well...].
Supercool!!! Someday I wish to understand the chemistry involved. :o)
@WannaBeNoteee sure, it's lemon juice, and it taste like lemon juice!
@myaclick It is true that this is more an experiment in texture than taste. It is tons of fun nonetheless! :-)
@hq0013 We strongly suggest you serve all of our recipes as soon as they're ready to preserve the textures at their best.
@alltheheavens Sure isn't! What's more, it's delicious.
@dyndor I would use them in a cocktail (tequila shot, margarita, fancy martini... anything with lemon juice)
A really nice extension of Heston's orange and beetroot dish, where obvious flavours are given the wrong colour.
As a palette cleanser, 3 different coloured spheres that all taste the same sounds like fun to me, especially with the unexpected kick of lemon in there. Im guessing the lemon juice would need some sweetening though to really make it a pleasant taste!
I think the green one looks amazing. Clever idea with the freezing, but did the skin not end up a little thick by the looks of things?
Very pretty. Where would you use these bubbles?
It's like the ultimate 'Fruit Gusher'.
hi! nice presentation.pl.let me know how to preserve caviars(basic spherification) for longer periods like 2 or 3 months?
thanq very much! is it possible to preserve caviars without freezing?... i mean with the help of preservatives..if so pl. specify..thanks in advance..
with regards,
Ravindra
I have used sodium alginate this way before but instead of lemon I flavored it with a standing rack of lamb and instead of water I used an oven.
How long can you keep the caviar after preparing, also really awesome channel the ideas are great
@thebadpoet ...and also that for a long time, molecular cooking experts though is was impossible to spherify an acid solution like lemon juice... It's MOLECULE-R that invented the frozen reverse spherification method!
Just your normal freezer, and until the spheres are completely congealed, which generally takes 30 minutes to an hour.
I've just bought your kit, and was thinking of doing something for sushi with it. Would doing this with soy sauce work? Also could you recommend doing anything with wasabi using the products the the kit that i have.
Thanks
Instead of adding the calcium lactate to the water, could you add it directly pure fruit juice? So as to not water it down, also could you do it with a compote or mouse(like choco)?
@charlesmonsoon if Im not wrong i think thats how u call it calcium lactatel
How can you preserve this? Refrigerated or how and how many time? Awesome, thanks
cool could we make poppings boba with this?
génial,peut ton faire des perle de jus avec ça?
can you use a blender instead of the hand blendy thing
DAAAYUMN DAT SHEIT WAS DOPE
@powmful We ship worlwide!
thats cool chiz man
where can i get the white things that u put them in cos i really want some
This is aweeeeeesome :p... na, la verdad que muy bueno... I'll post it on fb
Just wondering. Im having a party soon and I need to know what other liquids I can put in these surprise bubbles so I can figure out what to make. thank you!
@hq0013 You should serve them as soon as they're ready!
Also would you need to use reverse spherification for coconut milk
@MoleculeRflavors what about the calcium lactate powder sachet? how much comes in 1 sachet?
Oh sweet Jesus it's also in French, so I can practice for my language class :'D
What kind of texture does the outside have, and does it leave any of that texture behind on your tongue?
Where do you buy the stuff, plates and bowls.
Does it have to be citrus? Can I make a heavy cream and vanilla and coffee one?
How long are the sodium alginate/calcium lactate baths good for? Can I keep them refrigerated and use repeatedly over the course of a few days? Does it lose it's effectiveness as you make stuff? eg. is it only good for, say, 50 bubbles (arbitrary number) and then it loses it's spherification abilities, or can you keep using it until it runs out? I have a few Christmas parties this weekend that I'd like to take my kit to, and it seems wasteful make new baths every time I want to make stuff.
Me gustaria ver como se comen!!
@Nannedu4O Mais certainement, ça se mange! Et c'est même délicieux! :-)
yumm
Does it taste good? I wish they would demonstrate how to eat one.
Hey guys I have a Question, How long does the Gel last for? I am thinking of doing this to put on cheesecake so I am wondering before i buy all the stuff if it can last for 3 days at least in the fridge.
How delicate are they?
Looks like Air Head mini bites candy or Easter eggs!
Could be the hand blender replaced for another instrument?
So, can I use soda (like 7up) in place of the water?
What it the consistency of the outer layer? Is it like rubbery or soft of solid?
when alginate is mixed with water does it foam?
hi Molecule-R, i totally dig this. What is shelf life for these spheres? Does it have to be consumed within a certain time period? A day or two? A week? Once it's made can you refreeze it or just keep in the fridge is ok? Thanks in advance!
Hi there! These will keep for a few days in a closed container in the fridge. To best preserve taste and texture we also recommend that you fill the container with a liquid similar to the content of the spheres--in this case, that could be a mix of water and lemon juice.