Frozen Reverse Spherification - Simple Molecular Gastronomy

Today we're going to continue with our series on molecular gastronomy. A while back we made sherry pearls by thickening sherry with agar agar and dropping it into chilled oil. This resulted in tiny pearls of sherry in a jelly form. In this episode we're using sodium alginate and calcium chloride to create spheres of liquid sherry. You can find the printable recipe on our website whats4chow.com/2016/09/10/frozen-reverse-spherific… To buy 200g packs of sodium alginate -- www.ebay.com/itm/200g-Sodium-alginate-powder-Food-… This is episode #474 with Whats4Chow.com - please subscribe for notifications and updates.

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• #frozen_reverse_spherification
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• #using_sodium_alginate
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