Sodium Alginate and Other Kitchen Chemistry

[jizzyJames]

(Picture for effect - I didn't do this )

Following on from a divergence in another thread - has anyone used this stuff to make interesting dishes in the kitchen? Or any other kind of molecular gastronomic food?

 

[randomshenans]

I created a recipe on my take of Apple & Blackberry crumble & custard.

Small part of spherification in it anyway. I haven't got a full recipe to hand, but it's basically the following:

Vanilla Pannacota, Blackberry fruit leather disc, Blackberry drops (using spherification), apple and calvados sorbet, crumble mix (using oats, butter, demerara sugar & freeze dried blackberry powder) and an apple tuile.

It's hard to picture it, just written out like that, I know. But it doesn't obviously look like a crumble. It's massively deconstructed.

 

[oli collett]

I have reverse-spherified mango and was going to do spherified pea over christmas but never got around it. The mango didn't work too well as the mixture set too thick, but I would like to do more.

 

[randomshenans]

I would like to pesto like this, in cylinders liquid in centre and have them so you can break in to them over ravioli and it pours over.

 

[Danthus]

http://infusions4chefs.co.uk/shop/texturas/

They have a really good selection of gear.

 

[randomshenans]

and infusions4chefs and MSK ingredients as well...

You done much Old Coals?

 

[oli collett]

If you want a really, really good selection, check out modernist pantry:
http://www.modernistpantry.com/

In good quantities too so you don't have to buy in bulk - including small bags of activa RM transglutaminase and 9 different types of Methylcellulose

And yep they do ship worldwide