#spherification

[agbpaints]

TIL someone in the Rasalhague dominion decided they'd had enough of all this Zellbrigen shit and they wanted enemy mech pilots to die terrified and sucking alien air. To that end they made the Kontio, AKA 'what if an Imperial Eversor assassin from Warhammer 40k was 30 feet tall and fusion powered?'

This thing is psychotic in only the way the modern Dark Age/Ilkhan era mechs can be. It has Stealth Armor to close, something it does terrifyingly fast with a combination of a 280-CXL fusion engine, a supercharger, and triple strength myomer. Once in range and ready to fight it has a mean arsenal of clan-spec pulse and ER small lasers that do well in double duty to modulate heat and break appart an opponent's defenses, but the real coup comes in the fight phase. Look out, folks- Ghost Bear finally has a signature mech with claws that work, and with TSM active it gets to roll twice a turn on the punch table to turn an enemy mech's head into a headn't.

At 1900ish BV it certainly pays clan tax, and when you tell your opponent you're gonna be fielding a head chopper melee mech they're liable to try focus firing it, but it has the raw range manipulation and TMMs to keep make that a tall order even with access to CPLs. In a lot of ways it reminds me of another of my favorite mechs, the Wraith, though instead of simply going for annoying backstabbing dives, the Kontio threatens to outright kill opponents it manages to close on

[vegehana-food]

✿ キャビア・メーカー・キット | Caviar Maker Kit ・専門的な球状化キットには通常、液体の周囲にゲル状の膜を作成するために使用されるアルギン酸ナトリウムと塩化カルシウムが含まれています。これらの成分を注意深く混合し、液体を溶液中に放置すると、液体は小さな形状の球体に変化します。球状化キットの可能性は無限大です。口の中で弾けるおいしいフルーツジュースボールを作ったり、バルサミコ酢を加えてさまざまな料理を引き立てる小さなバルサミコパールを作ってみたりしてください。

[comicaurora]

What is glassdust? Am I stupid and it’s just powdered glass?

It's a mostly-harmless material that can be used in a high-temperature process to coat objects in a thin shell of glass, kind of like the real-world cooking trick of spherification. Dainix uses it to make his pellets.

[i-make-things-spheres]

could you do me a solid and perform your finest spherification on @hyperfixatingonfoolishthings

Get sphered

[quinklequonkle]

The reverse spherification method was a success

I will now give an unassuming stranger a drop containing the liquid essence of chicken and rice

[fourteenbatsstapledtogether]

So there’s no way of really knowing the flavour of the setting bath but it’s either sodium alginate or calcium lactate, given that it’s chocolate (and the size of spheres) I’m leaning more towards the alginate but either way I believe it’s been dyed green, here’s a link to a more in-depth explanation of how it all works

HE'S DONE IT AGAIN ! HE MADE ONE OF THE MOST EXPENSIVE FOOD IN THE WORLD INTO CHOCOLATE !!!

[apoptoses]

Saw your answer about Armand being obsessed with veggie slicers and the like and now I picture him with one of those slap chop things like Shiadanni making guacamole...

"Some people do meditation--they have journal--I...have this. MORE ONIONS."

He would be hell on the slap chop, truly. I think he would actually get super into making Daniel nice meals for a while, like he would get recipe books and really study the art of the gourmet meal. Any excuse to buy more little gadgets so he can try spherification and using a double boiler and putting sauce in fancy designs on the plate. He goes full Grant Achatz with it and makes some crazy modern art food like they do at Alinea.

But yeah, the slap chop? He's hyped to pull that out every time. It's just so much more satisfying to smack a button and get perfectly diced onions than cutting them by hand.

[oppvenuz4456]

The Best Bartenders for Weddings in Mumbai: Elevating Your Celebration

The Best Bartenders for Weddings in Mumbai: Elevating Your Celebration

Mumbai, the city of dreams, is known for its grand weddings, where every detail is meticulously planned to create unforgettable experiences. Among the many elements that make a wedding celebration memorable, the bar service plays a pivotal role in setting the tone of the event. A skilled bartender not only serves drinks but also adds flair and creativity to the entire experience, making the bar a lively and entertaining spot at the wedding. In this article, we explore some of the best bartenders in Mumbai who can elevate your wedding with their expertise and charisma.

For more Details visit our site https://www.oppvenuz.com/vendors/bartenders/?city=mumbai 

The Role of Bartenders in Wedding Celebrations

Bartenders are much more than just servers of drinks at a wedding; they are entertainers, mixologists, and often, the life of the party. A good bartender can craft bespoke cocktails that match the theme and mood of the wedding, engage with guests to ensure they have a great time, and manage the bar efficiently, ensuring that service is smooth and seamless.

The best bartenders bring a blend of creativity and professionalism to the table, offering customized cocktail menus, innovative drink presentations, and exceptional service that leaves a lasting impression on your guests.

Top Bartenders for Weddings in Mumbai

Here’s a look at some of the top bartenders in Mumbai who specialize in making wedding celebrations extraordinary:

Cocktails & Dreams: Known for their exceptional mixology skills and creativity, Cocktails & Dreams is a popular choice for luxury weddings in Mumbai. They offer personalized cocktail menus, theatrical flair bartending, and even customized bar setups that align with the wedding theme. Their team of skilled bartenders can create classic and contemporary cocktails, ensuring there’s something for every guest.

Drinq Barmen & Academy: Drinq is not just a bar service; it’s an academy that trains some of the best bartenders in the country. Their bartenders are known for their professionalism, creativity, and ability to handle large-scale events with ease. Drinq offers a wide range of services, including signature cocktails, molecular mixology, and themed bar setups. Their attention to detail and commitment to quality make them a favorite among Mumbai’s elite.

Barwings: Barwings is a well-established name in the Mumbai bartending scene, known for their innovative approach to cocktails and exceptional service. They offer bespoke bar services tailored to the client’s preferences, with a focus on creating unique drink experiences. Whether you want a vintage-style bar or a modern, chic setup, Barwings can deliver with style and elegance.

Spiritzz Bar Solutions: Spiritzz Bar Solutions is known for their versatility and ability to cater to diverse wedding styles. Their bartenders are not only skilled in mixology but also in interacting with guests, ensuring everyone has a great time. From classic cocktails to trendy concoctions, Spiritzz offers a wide range of options to suit your wedding’s theme and mood.

The Wedding Bartenders: Specializing in wedding bar services, The Wedding Bartenders are experts in creating a lively and engaging atmosphere at the bar. They offer customized cocktail menus, flair bartending, and even bartending workshops for guests who want to try their hand at mixing drinks. Their bartenders are known for their friendly demeanor and ability to keep the energy high throughout the event.

Trends in Wedding Bartending

The wedding bartending scene in Mumbai is constantly evolving, with new trends emerging every season. Here are some of the latest trends that top bartenders are incorporating into weddings:

Molecular Mixology: Bartenders are using techniques like spherification, foams, and liquid nitrogen to create visually stunning and innovative cocktails that surprise and delight guests.

Signature Cocktails: Personalized cocktails that reflect the couple’s tastes and preferences are becoming increasingly popular. Bartenders work with the couple to create unique drinks that add a personal touch to the celebration.

Interactive Bar Stations: Interactive elements like DIY cocktail stations, where guests can mix their own drinks, are a big hit. This adds an element of fun and engagement to the bar experience.

Sustainable Bar Practices: With an increasing focus on sustainability, bartenders are adopting eco-friendly practices such as using locally sourced ingredients, minimizing waste, and serving drinks in reusable or biodegradable glasses.

Themed Bars: Bartenders are creating themed bars that align with the wedding’s overall aesthetic. From vintage speakeasies to tropical tiki bars, themed setups add a unique visual element to the celebration.

How to Choose the Right Bartender for Your Wedding

Selecting the right bartender is crucial to ensuring your wedding bar is a success. Here are some tips to help you make the right choice:

Experience and Expertise: Look for bartenders who have experience in handling weddings similar to yours. Their expertise in managing large crowds and delivering consistent service is essential.

Portfolio Review: Ask to see a portfolio of their work, including past wedding setups, cocktail menus, and any unique services they offer. This will give you an idea of their style and creativity.

References and Reviews: Client testimonials and reviews can provide valuable insight into the bartender’s reliability, professionalism, and ability to deliver on promises.

Customization Options: Ensure that the bartender is open to customizing the cocktail menu and bar setup according to your preferences. Personalized service can make your wedding more memorable.

Budget: Discuss your budget upfront and make sure the bartender can work within your financial constraints. It’s also important to get a detailed quote to avoid any surprises later.

Conclusion

In a city like Mumbai, where weddings are celebrated with grandeur, having the right bartender can make all the difference. The best bartenders not only serve drinks but create experiences that leave a lasting impression on your guests. Whether you’re looking for classic elegance or modern innovation, Mumbai’s top bartenders have the skills and creativity to elevate your wedding celebration. When choosing a bartender, consider their experience, creativity, and ability to customize their services to ensure your big day is as special as you’ve always dreamed.

[abdiyacaris]

Culinary Excellence: Advanced Techniques for Aspiring Chefs

Introduction

Achieving culinary excellence involves mastering a variety of advanced techniques that go beyond basic cooking skills. This guide will explore these techniques, offering insights and instructions to help aspiring chefs elevate their culinary creations.

1. Sous Vide Cooking

Overview: Sous vide, meaning "under vacuum" in French, involves cooking food in a sealed bag submerged in water at a precisely controlled temperature. This technique ensures even cooking and enhances flavor retention.

Steps:

Season the food and place it in a vacuum-sealed bag.

Set the sous vide machine to the desired temperature.

Submerge the bag in the water bath.

Cook for the recommended time, then sear the food for a crispy exterior if desired.

Tips:

Use quality vacuum-seal bags to prevent leaks.

Experiment with different herbs and spices to infuse flavors.

2. Molecular Gastronomy

Overview: Molecular gastronomy explores the physical and chemical transformations of ingredients during cooking. Techniques like spherification and gelification create innovative textures and presentations.

Techniques:

Spherification: Encapsulate liquids into spheres using calcium chloride and sodium alginate.

Gelification: Create gels using agar-agar or gelatin for unique textures.

Tips:

Precision is key; measure ingredients accurately.

Use high-quality, food-grade chemicals.

3. Fermentation

Overview: Fermentation is the process of converting carbohydrates to alcohol or organic acids using microorganisms. This technique enhances flavor complexity and can preserve food.

Steps:

Prepare the ingredients (e.g., vegetables for pickling).

Add the fermentation agent (e.g., salt, whey).

Store in a controlled environment, typically a cool, dark place.

Allow time for fermentation, which can range from days to weeks.

Tips:

Sterilize all equipment to prevent contamination.

Regularly check on the fermentation process to ensure proper development.

4. Advanced Knife Skills

Overview: Mastering knife skills improves efficiency and presentation. Techniques such as julienne, brunoise, and chiffonade allow for precise and consistent cuts.

Techniques:

Julienne: Thin, matchstick-sized cuts.

Brunoise: Fine dice, typically 1/8 inch cubes.

Chiffonade: Thin ribbons, usually of leafy greens or herbs.

Tips:

Keep knives sharp for clean cuts.

Practice regularly to build muscle memory and precision.

5. Art of Plating

Overview: Presentation is crucial in culinary arts. The art of plating involves arranging food aesthetically to enhance the dining experience.

Principles:

Balance: Distribute components evenly on the plate.

Contrast: Use contrasting colors and textures.

Focus: Highlight the main ingredient by positioning it centrally.

Tips:

Use garnishes strategically to add color and texture.

Consider the plate as a canvas; plan your design before plating.

6. Bread Making

Overview: Bread making, especially artisanal styles, requires precision and patience. Techniques such as sourdough fermentation and proper kneading are vital.

Steps:

Prepare the dough by mixing flour, water, yeast, and salt.

Knead the dough until it reaches the desired consistency.

Allow the dough to rise (proof) in a warm environment.

Bake at the appropriate temperature.

Tips:

Use a kitchen scale for accurate measurements.

Experiment with different flours and hydration levels.

Conclusion

Mastering these advanced culinary course requires dedication and practice. Aspiring chefs can use this guide as a foundation to explore and refine their skills, ultimately achieving culinary excellence. Remember, the journey in culinary arts is continuous, with endless opportunities for creativity and innovation.

[yaboisoph]

Sodium alginate is also pretty easy to find at specialty chef shops online, it's used in molecular gastronomy for reverse spherification amongst other things.

apparently people are now purchasing thick water to make slimes with because of a trend on tiktok

thick water is for disabled people who can’t swallow properly. stores usually have extremely limited supplies of it.

please don’t buy thick water for fun or to make slime with. it’s literally the only way some disabled people can drink anything. It’s not a fucking toy

[agbpaints]

So I found a mech I'd never heard of before on Camospecs and the Sarna page for it reads as a tale of dueling corporate interests with a surprise visit from a mystery guest later on, so I did some extra digging and decided that the Wight was worthy of a Mech Talk.

The story of the WGT 'Wight' starts at the beginning of the Jihad with Luthien Armor Works in full crisis mode. The fall of Luthien and the total, nuclear destruction of their primary production facilities by agents of the Black Dragon society left LAW with the rock of an extremely limited industrial capacity, and as he had done a decade and a half earlier during the Clan Invasion, Coordinator Teddy K helpfully provided a hard place by demanding the Combine's remaining military industrial complex make good the losses suffered in combat with the Black Dragon traitors and the crusading Blakists. If Luthien Armor Works could produce a new design to bolster the DCMS, their enginuity and resourcefulness under crisis would be lauded as an example of Draconis superiority. On the other hand, if they couldn't meet the demands of the Dragon, then the Coordinator's trouble shooters would make sure the engineers' and managers' successors would.

The solution LAW settled on was the sort of corporate logistics tetris that can only exist in the in the desperation of wartime. First, they approached Wakazashi Enterprises and purchased a massive surplus of mothballed PNT-10K Panthers to cannibalize for 35 ton endosteel chassis and electronics that LAW had lost the capacity to produce. Then, they approached the ancient, multinational conglomerate StarCorps Industries with a deal. SCI would provide LAW with investment to improve their mobile factories, and in return LAW would write StarCorps in on the Wight project and send complete chassis to Son Hoa missing the primary armament for SCI to tailor to their own markets as they saw fit. StarCorps approved of the deal and Luthien Armor Works set about making their first iteration of the design.

The WGT-1LAW/SC was the first model of Wight produced. Making use of StarCorps' investments, LAW spared few expenses integrating new technologies into their design. The 35 ton mech makes use of a compact 175 rate fusion engine, a recycled Alshain 560-carrier endosteel chassis, and 5.5 tons of heavy ferro-fibrous armor to provide a relatively nimble and durable chassis capable of of surviving significant internal damage while maintaininga top speed of 86 kph. The 1LAW/SC mounts a Lord's Light heavy PPC in its left torso as its primary armament, supported by a pair of Diverse Optics ER medium lasers in the right torso, allowing it to serve as a nimble, direct fire support and harassment unit ideal for medium range skirmishing. 10 double heat sinks struggle to manage the design's full heat load, relegating the design to bracket firing in most circumstances. As soon as the 1LAW/SC had left the factory, it was pressed into the hands of any unit available to take them and generally performed well. Pilots familiar with either the Hollander or the Panther should slot into the mech quickly, as it fills the same light, nimble medium range fire support roles both of those mechs do, albeit with a much longer operational time as the mech contains no explosive components and an extremely durable engine.

Despite funding the project, StarCorps was unimpressed with the initial Wight. Their engineers panned the design for its lack of mobility and determined to make their own version to meet their specifications for a light brawler. The heavy ferro-fibrous armor has been replaced with 7 tons of standard ferro-fibrous, providing marginally better protection for the Mech, and the primary armament has been replaced with a lighter Snub Nosed PPC and a complement of 5 jump jets, along with the ER lasers remaining in place. The resulting WGT-2SC is a more agile machine that, while technically capable of lower damage than the original 1LAW/SC, can fire all of its weapons in a more sustainable pattern than Luthien's design.

SCI then went on to produce an additional export model of the Wight, the WGT-3SC. This design reduces armor protection by a half ton, removes the PPC and jump jets, and installs a Plasma Rifle with 3 tons of ammunition in the right torso. Supposedly this design is for the Capellan export market, though it has since proliferated widely. The removal of the jump jets does make StarCorps' earlier bashing of the original joint design with Luthien stink of a cynical move to drum up sales for their own models. StarCorps scooping their business partner and beating them at marketing wouldn't exactly be an unusual tactic for the company.

Not ones to take a snub lying down, Luthien Armor Works responded to their business partner's criticisms by producing the WGT-2LAW, a mech I'd argue goes too far in solving the original design's 'mobility problem'. The bulky heavy ferro-fibrous armor was removed from the chassis and replaced with an equal mass of light ferro-fibrous armor, significantly reducing protection while allowing enough space for the designers to fit seven improved jump jets into the torso. This allows the 2LAW to jump 210 meters at a time, clearing most buildings and terrain features easily. This, however, comes at the cost of not only protection but armament- when all was said and done, LAW only had space to install a single light PPC along with the pair of ER lasers. This results in a disappointing combat performance despite its extremely maneuverability. Fortunately, LAW sells conversion kits for both the 1LAW/SC and 2LAW to replace one of the medium lasers with a C3 slave computer, allowing the design to leverage its mobility to allow it to scout ahead and spot for networked lancemates.

And for a time, that was more or less where it was assumed the story of the Wight ended- Luthien Armor Works desperately scrambling around to avoid a mass beheading with a new mech design, with StarCorps sliding in to assist and then starting shit. Then rumors of another Wight design began to percolate through operator channels of the Inner Sphere in 3074- one which was far faster than any previous iteration of the design, armed with advanced pulse weaponry, and which seemingly had the ability to vanish from pursuers' sensors at the drop of a hat. It wasn't until 3081 that Irian Technologies' Market Intelligence and R&D departments finally pieced together these disparate rumors and dredged up a culprit.

The WGT-4NC 'Dezgra' is a SOF stealth mech created to assassinate field commanders and destroy vulnerable logistics networks deep within enemy lines, designed and fielded exclusively by Clan Nova Cat. No, you did not misread that. The Dezgra's components are largely sourced with an emphasis on availability and deniability, things that would be easy to obtain legitimately or otherwise and likely go overlooked. The mech uses a composite frame acquired from civilian aerospace manufacturers, an IS extralight 280 fusion engine found in a variety of designs in DCMS use like the Owens, Avatar, and Venom, and weapons, armor, and electronics components from Clan Diamond Shark merchants and extant Nova Cat production facilities. The only significant break in the greymarket chain is the mech's advanced stealth systems, a Star League spec Chameleon Light Polarization Shield and Null Signature System produced by Draconis contractors using archival data provided by the Nova Cats. From there, the components are assembled in small quantities at an unknown production facility for use by dishonored clan warriors in high risk assassination missions.

The result is a supremely frustrating mech to fight. The Wight Dezgra is capable of maintaining a top ground speed as fast as a Locust's and jumping 210 meters at a time. This speed paired with the design's advanced stealth systems means that its highly unlikely a Wight's target will ever be able to draw an accurate bead on their attacker, especially since its clan-spec large and medium pulse lasers allow the Dezgra to engage at long distances with ease. While the overall damage the design inflicts on its own is somewhat subpar and the 10 double heat sinks can quickly become overwhelmed, a full star of the mech can easily appear, melt a command mech to slag, and then vanish before the enemy has time to respond.

[ginuki-mga2023mi5014]

Bubble tea research - types of boba pearls

There are a few variations for boba tea pearls and they are as follows;

Tapioca pearls - they are chewy toppings made with tapioca, brown sugar and water. This is the most common and most consumed boba pearl in the market.

Crystal pearls - made with a konjac plant and is described to be soft and jelly-like

Popping pearls - unlike the above pearls popping pearls are not made of plants and are instead made of fruit juice that goes through a process called spherification.

[brmchemical]

The Role of Sodium Alginate in Creating Revolutionary Skincare Products

In the dynamic world of beauty and personal care, sodium alginate has carved out a niche as a transformative ingredient. Traditionally recognized in the culinary world for its role as a Food Thickener and Gelling Agent, this versatile Seaweed Extract is now making waves in the skincare industry, thanks to its unique properties that benefit both the product and the skin.

From Kitchen to Cosmetics

Though sodium alginate has been a staple in Molecular Gastronomy, creating delicacies that amaze both the palate and the eyes through Spherification, its journey into skincare is just as remarkable. As a natural Texturizer in Cooking, it lends a similar skill to skincare products, enhancing their sensory attributes and application.

Transforming Textures and Treatments

In cosmetic formulations, sodium alginate acts as a natural thickening agent and stabilizer, improving the consistency and shelf life of products. Its gel-forming abilities make it an excellent base for hydrating masks and serums, offering a sustained release of active ingredients. Moreover, its compatibility with a variety of ingredients allows for the creation of innovative products that meet specific consumer needs.

Soothing and Healing

Beyond texture, sodium alginate is revered for its skin-soothing properties. Comparable to its use in Wound Dressing materials, it provides a protective barrier on the skin, which helps to lock in moisture and promote healing. This same principle applies when sodium alginate is used in skincare formulations, providing a shield against environmental stressors.

Adding to its array of uses, sodium alginate has found its way into facial moisturizers and under-eye creams, where it offers enhanced hydration and skin-tightening effects. Its ability to form a unique gel-like consistency when combined with water makes it an ideal ingredient for peel-off facial treatments, known for leaving the skin smooth and revitalized.

As the demand for natural and sustainable products continues to grow, sodium alginate stands out for its biodegradable nature, making it an attractive option for eco-conscious brands and consumers. It's a win for the environment and for the innovative manufacturer who wants to appeal to the green market.

Natural and Nourishing

As a Seaweed Extract, sodium alginate is rich in minerals and vitamins that are essential for skin health. It's a natural ingredient that supports the skin's barrier function and helps to maintain its elasticity and firmness. This aligns with the growing demand for products that are not only effective but also derived from natural and renewable sources.

Beyond Skincare

Though our focus is on skincare, it's worth noting the breadth of sodium alginate's applications. From Edible Films to Dental Impressions Material, and as a Dye Thickening agent, its utility is vast and varied. This versatility is a testament to the ingredient's potential within the cosmetics industry and beyond.

Conclusion: Partner with BRM ChemicalsBRM Chemicals recognizes the transformative impact sodium alginate can have on skincare product lines. We supply high-quality sodium alginate that meets the diverse needs of cosmetic manufacturers. By partnering with BRM Chemicals, you ensure that your skincare products stand out for their innovative properties and natural benefits. Contact BRM Chemicals today to source the finest sodium alginate and revolutionize your skincare offerings.

[comicaurora]

Im sorry what is spherification

A cooking technique that lets you turn juices into Orbs

[thevalleysbelow]

Hello everyone! I thought it’d be cool to give a purpose to this blog, so here is my first post. I might keep using it for updates on the plays I take part in in these university years, or on my interests in general, who knows.

This play here (“Non scegliere la paura” - directed by Paola Maccario), my first with the new company, was as fun to prepare for as it was tiring. Every scene was the “lreworking” of a testimony, focusing on femicide and violence on women and children in every form and declination. We spent months reading and discussing about the crudest and saddest ways to go one could imagine, and that was quite exhausting. Some of us had to relive some far more than unpleasant experiences. At least we managed to raise a good amount of funds for a local association helping victims of human trafficking, we were all happy with the result.

And the public, after our performance we chose to end without bowing, just with our heads bent, was shaken enough not to start clapping their hands for a first handful of minutes. Our message went trough, and that’s what matters most.

Just in case, remember the DV HOTLINES:

US: 1-800-799-7233 or text LOVEIS to 22522

UK: 0808 2000 247

IT: 1522

Those are the ones I know and have suggested to someone at least once, but if you see this and want to suggest something else to add feel free to contact me via message.

~~~~~~~~

The fun part was, for me, making the fake blood. I had to find a way to “build” a capsule I could keep whole in my mouth for half a scene while I talked and pretended to suffocate, and then break it with my tongue to spit the blood at a certain point. And I wanted said blood to look convincing. After a good week of trials and errors I came up with something that worked (I’ll leave my recipe under here if you’re interested, but it’s basically spherification).

Even funnier than making the blood capsule was trying it during a rehearsal without warning the other actors. The position I was in wasn’t exactly comfortable, and I had to mistreat my throat quite badly (since I also had to rantle in that position), so the scene was… realistic. Oh but the looks on the others’ faces.

[TRIGGER WARNING FOR THE PICTURES JUST IN CASE]

Anyway, for the blood you’ll need:

- some red and blue thick food coloring

- water (better if not tap water)

- honey

- sodium alginate and calcium lactate (yes the ones to make bobas or whatever in molecular cuisine)

Now, in a cup you shall put the red and blue colouring (50:1 drops approximately), a spoonful of honey (this is mostly for the taste, trust me), and water if you do not want to waste too much food colouring or if the colouring is too thick (difficult to tell here what exactly should be the consistency of the final mixture, certainly not jellylike but not too watery or your blood will look like strawberry juice and taste like broken dreams with a hint of low fat white yogurt. You’ll have to try the whole process a couple times I guess). Then you should add sodium alginate to your mixture, like 1g or a bit less for 100g of fluid. Sodium alginate is soluble in water, but I’d suggest to use a mixer since the solution must be as homogeneous as possible. In a separate cup prepare a “bath” of calcium lactate (same proportions, 1:100 g should work fine). Mix well.

Take a syringe or a spoon of the shape you want your “blood capsule” to be (do not expect something far from spherical), and with a bit of dexterity you may be able to drop in the calcium lactate bath the right amount of your mixture to make a “bubble” (just like bubble tea yep).

Pick up the bubble with a strainer or something alike and wash it (GENTLY), to remove excess calcium salt - you do not want to have that taste in your mouth.

The home made bubbles often tend to get thicker and jellylike very soon and might be very fragile, so if you have to use them it’d be better to take the ingredients and make them on the spot. I did it in a dressing room with 18 other actors, 8 dancers and 15 makeup artists around, you can do it.

[mehak2004]

From food to foam, a key insight into Molecular Gastronomy!

Molecular gastronomy is a culinary discipline that studies the scientific concepts underlying cooking. It mixes physics and chemistry to change the textures and flavors of food, resulting in unique and visually appealing dishes. This field has transformed the way chefs approach food by pushing the limits of traditional techniques and ingredients.

One of the most significant advances in molecular gastronomy is the use of liquid nitrogen to rapidly freeze ingredients. This quick freezing produces a distinct texture, making items such as ice cream extremely smooth and creamy. Chefs can also employ liquid nitrogen to produce dramatic presentations, such as the well-known "smoking" effect found in some dishes.

Another innovative approach is spherification, which involves moulding liquids into spheres that explode in the tongue, providing a rush of flavour. This technique has been used to make caviar-like pearls out of numerous substances, providing a whimsical and unexpected twist to recipes.

A popular innovation in molecular gastronomy is foams, which are made by combining a liquid with a gelling ingredient and then aerating them. This produces a light and airy texture that can be used to garnish foods or create delicate layers of taste.

In recent years, molecular gastronomy has spread beyond high-end restaurants and is now more accessible to home cooks. With the availability of supplies and equipment online, amateur cooks can now try out these techniques in their own kitchens, resulting in a new wave of inventive and innovative cuisine.

Overall, molecular gastronomy has had a significant impact on the culinary world, encouraging cooks to think outside the box and experiment with new flavour and texture combinations. Its inventive inventions continue to influence how we think about food and cooking, pushing the limits of what is possible in the kitchen.

#molecular gastronomy #foodtofoam #culinarytechniques