AlginateBeads

AlginateBeads

👤 Sasa Hasie
🔗 Source: Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications
name: Alginate Beads
tag: note-by-note
dsf: W/S

From: Prototype for a recipe documentation site. Recipes are written in CookLang syntax, parsed into JSON and then represented on a webpage. The prototype uses examples from molecular gastronomy.

🥘 Ingredients

  • liquid of choice 1 L
  • sodium alginate ½ mL/100mL
  • calcium chloride ½ mL/100mL
  • distilled water 500 mL
  • sugar 1 tspn
  • colors 5 drops
  • flavours 0.1 mL/100mL

🍳 Cookware

  • beaker
  • hand immersion blender
  • fridge
  • magnetic stirrer
  • dropper
  1. 1
    Select your liquid of choice and pour into a beaker
  2. 2
    Dissolve sodium alginate into a portion of the liquid
  3. 3
    Disperse with a hand immersion blender
  4. 4
    Hydrate 2 hours in fridge
  5. 5
    Dissolve calcium chloride in distilled water using a magnetic stirrer
  6. 6
    Adding a small quantity of sugar may prevent stickiness later on
  7. 7
    Some colors and flavours can be added to the water
  8. 8
    Gently add the sodium alginate to the calcium solution with a dropper
  9. 9
    Recover the beads, rinse and dry to serve

Actions

📥 Download .cook File 🔗 View Original
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