Ingredients and tools for Spherification
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Sodium AlginateSodium Alginate is a gelling agent put in the liquid food to make the sphere gel.
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Calcium LactateCalcium Lactate makes the sphere gel when you put the sphere in the bath with water and Calcium Lactate.
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Immersion BlenderAn Immersion Blender is something that blends and/or mixes things. You need it to make your liquid food and to mix your bath in spherification.
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Ingredients and tools needed
to do other Molecular Gastronomy
This text will list some ingredients needed to do MG other than Spherification.
These 3 pictures will list some of the ingredients needed for Gelefication and Powderification.
Ingredients used in Gelefication
Agar-AgarYou get Agar-Agar from some species of red algae and it is sometimes used to thicken soups, ice cream, fruit preservatives, and other kinds of dessert.
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SyringeA Syringe can be used to push a liquid out of it and make it a long string. You can make it stick together by following the Gelefication steps, just like Spherification.
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Ingredients used in Powderification
Maltodextrin
- Maltodextrin is a polysaccharide and usually a white powder. It shares similarities with starch, but is slightly different than it. Maltodextein is used in many types of Molecular Gastronomy.
Ingredients used in Emulsification
Soy lecithin is used in Emulsification, and also in common everyday foods, like pre-packaged foods. We used soy lecithin for making chocolate foam!