Molecular gastronomy (playing with food): "reverse" spherification maraschino cherries--- make money online

hey everyone I got another food hack for

you some of them in the comments section

suggested this purification or molecular

gastronomy via ever-popular term to

describe playing with food in the

comments of one of my last videos so I

bought this silly little kit here

originally I was interested in this

process they call spherification where

you make an alginate shell around fluids

and you end up with sort of like a grape

kind of like with a skin on it with with

a juicy thing in the middle but this

little kit here came with all kinds of

chemicals there's actually a bunch of

chemicals in here about a dozen

different common food additive chemicals

that probably in the food industry are

are totally you know run-of-the-mill

stuff but it's hard for individuals to

get so these guys put it all on a kit

and I thought I'd try it out so I set

out to make maraschino cherry spheres

and my first attempt was to go with what

they consider the normal spherification

route where you mix sodium alginate with

the substance that you want to put

inside this capsule and then you mix up

a solution of calcium chloride in water

and you drip the sodium alginate

solution into the calcium chloride and

what happens is as the droplets fall it

through the calcium chloride solution on

alginate shell forms so I tried this

with the cherry mixture but there's some

sort of a problem either the cherries

have too much calcium in them already so

that when you add the sodium alginate to

the to the cherries it starts gelling up

already and really the gelling should

wait until we're dripping it into the

calcium chloride solution so that didn't

work

luckily there is another way of doing

this you can actually reverse the two

ingredients and so make a sodium

alginate solution and then drip the

contents with the calcium mixed in into

the sodium alginate solution so that's

what I did here I started by making the

sodium alginate solution and I got about

500 milliliters of water and added two

and a half grams of sodium alginate and

then mixed it up with an immersion

blender so this this actually mixes it

really quickly but it also introduces

lots of air bubbles

so I then degassed it by putting small

amounts in an Erlenmeyer flask and then

applying vacuum I had to do this in

batches because the solution phoned up

so incredibly that I would have

overflowed the chamber I then mixed up

about a hundred grams of maraschino

puree just by taking some cherries out

and mixing a little bit of the sugar

water that comes with the cherries and

added to it about two and a half grams

of not calcium chloride but actually

calcium lactate gluconate so I guess the

reason that you don't use straight-up

calcium chloride when you're doing this

so-called reverse spherification is that

the calcium chloride might flavor your

product a little bit and since they'll

be so much more of it in the final

product you don't want to use it so

after I had the I also degassed the the

cherry puree putting it in the vacuum

chamber and drawing a vacuum so then I

drew up a little bit of the puree into a

syringe and dripped the puree into the

sodium alginate solution and lo and

behold it works as described it was

making little spheres one thing to keep

in mind is if the spheres touch each

other they continue gelling and they'll

stick together so what I ended up with

here is kind of like a mat of little

spheres connected together so let me

take them out and put them in this

little cup here get a close look at it

so there you have it and they're pretty

tough I mean you would think that they'd

be really fragile but actually it's not

the case and you can kind of poke at

them and pull them around and it's

holding goop so I just popped that one

okay so that one wasn't too fragile but

you can see what it takes to actually

break one I mean they're they're fairly

robust but the thing is with this

reverse purification method they do

stick together in the bath so the best

thing to do would be to make just a few

like so that they aren't clumping up on

the bottom of the container and then

taking them out and rinsing them in

water to prevent it from from growing a

thicker gel shell on

so I may do something more with this in

the future of it there's over a dozen

chemicals in that in the bag over there

so I got plenty of things to try if any

of you guys have any suggestions I'd

like to hear it

alright I've managed to get one of them

out mostly intact let's see what it

tastes like

it's pretty interesting as soon as you

bite on it the thing bursts apart and

you just have a bunch of first you know

cherry puree in your mouth which is

pretty good the skin of it is sort of

thick it feels like kind of like a

millimeter or something like that and

apparently you can adjust the skin

thickness by how long the droplet of

puree sits in the alginate solution so

I'll probably try playing with that too

alright see you next time byeTop Search Keyword : online earning, , make money online, earn money online, online earning, online earning sites, make money online free, online money income, earn money online free, money online, best way to earn money online, online income site, money earning websites, best online earning sites, easiest way to earn money online, earn money payment bkash, online money income site