My first attempt at molecular gastronomy

[GraingerGuy]

Spherification everyone...

http://i37.photobucket.com/albums/e77/GraingerGuy/blackberrycaviar.jpg

Blackberry caviar

http://i37.photobucket.com/albums/e77/GraingerGuy/blackberryeggyolk.jpg

Blackberry "egg yolk"

:) Science + food = fun times! :)

[gear02]

Nice! How did you do?

[GraingerGuy]

It was a whole lot of fun playing around with the stuff. :)

[gear02]

ok...more details??

[GraingerGuy]

ok...I pureed a bunch of blackberries and added a bit of sugar to it. Then I had to add ~1% of Sodium Alganate and ~.3% of Sodium Citrate to the puree.

I then had to add ~1% of calcium chloride to plain water.

I got myself a strainer and a syringe.

I sucked up the puree into the syringe and started to drop it into the water slowly to make the caviar. For the egg yolk I took a larger syringe and dipped it into the water and pressed it inside the water. However...the one you see here is my best attempt at making an "egg yolk". I wasn't able to duplicate it.

I then just dipped the formed caviar or yolk into a bath of plain water to wash off and lingering taste of chemicals.

Good times...:) I'll upload a video to Youtube and toss the link on here when I get the chance.

[GraingerGuy]

http://www.youtube.com/watch?v=AmcqxrFFl94

And here's that video..:)

Incidently...this is also my first Youtube video...:)

[attgig]

SWEET! good stuff GG

[guiseppewv]

Cool. I am going to have to check the video out when I get home. :)