My first attempt at molecular gastronomy

**GraingerGuy** · 02-28-2009, 10:01 PM

Spherification everyone...

Blackberry caviar

Blackberry "egg yolk"

Science + food = fun times!

**gear02** · 02-28-2009, 10:24 PM

Nice! How did you do?

**GraingerGuy** · 02-28-2009, 10:36 PM

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

**gear02** · 02-28-2009, 10:39 PM

ok...more details??

**GraingerGuy** · 02-28-2009, 11:23 PM

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.