Molecular gastronomy may not be the hot new trend that it was a few years ago (deep fried water has taught us that), but that doesn't mean the processes of reconstituting and reshaping our favorite foods with science aren't still cool. In this video, Wired and Seattle-based food wizards ChefSteps demonstrate how to make your favorite flavored liquids into gelatinous spheres.
The process, technically known as "reverse spherification," requires a few simple ingredients. Start with your preferred liquid such as a flavored juice and mix in some calcium lactate gluconate (equal to two percent of the liquid's weight). Once the calcium salt has dissolved, allow the solution to sit so that air bubbles can escape. Fill a small bowl with alginate and two additional bowls with water. Scoop up the juice with a measuring spoon and, keeping it close to the surface of the alginate, carefully pour the liquid into the bowl. Through a reaction with the calcium ions and alginate the liquid will instantly form into spheres.
Transfer the spheres into the first water bath for a rinse and then into the final bowl where they'll be ready for snacking or dressing up your molecular meal. Watch the full process in the video above.
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