Molecular Gastronomy

[OCBuckWife]

Has anyone tried this? It's a special kind of "cooking" that makes flavored foams, "airs", gelatin like beads, etc. I just tried it for the first time using the spherification method. I made Bushmills Irish Whiskey "caviar."


It's floating in our beer now. When you drink it, the tiny spheres of alginate-skinned whiskey enter your mouth with the beer and when you press the liquid against your soft palate, the skin breaks and a tiny spurt of whiskey floods your mouth.

This isn't a great video but its exactly what we just did. THank you hubby for helping me get the whiskey to mix right!

YouTube - Creating Rose Caviar

[OCBucksFan]

Little whiskey balls... don't taste like anything, hit your stomach... suddenly, very drunk.

[3074326]

So I'm going to have to look into making these little whiskey balls. Sounds pretty awesome.

EDIT: Feel free to let me know how you did it.

[OCBuckWife]

Originally Posted by 3074326

So I'm going to have to look into making these little whiskey balls. Sounds pretty awesome.

I'm sure it's not hard to find but for pretty cheap I got a fairly large amount(1 lb ea) of the two components I needed off of Le Sanctuaire, a site out of SF. Calcium Chloride and Sodium Alginate, along with a couple plastic syringes.

Here's a link to the basic recipe I used, step by step.

Carrot Caviar - Instructables - DIY, How To, food, tech - Entry

And a youtube showing it happening.

YouTube - Maker Faire 2008: Carrot Caviar

[OCBucksFan]

wihskey balls, making seeing tough... crap.

[AgentCarmenVA]

There is a book on molecular gastronomy that has been on my amazon wishlist for a few years now.

This post (much to the chagrin of BuckeyeSoldier) will not be helping my obsessive book buying and reading habit

[shetuck]

Originally Posted by OCBucksFan

wihskey balls, making seeing tough... crap.

cheese balls, making crapping tough... see?

[shetuck]

Originally Posted by AgentCarmenVA

There is a book on molecular gastronomy that has been on my amazon wishlist for a few years now.

This post (much to the chagrin of BuckeyeSoldier) will not be helping my obsessive book buying and reading habit

Is it also on your registry?

[OCBuckWife]

Originally Posted by AgentCarmenVA

There is a book on molecular gastronomy that has been on my amazon wishlist for a few years now.

This post (much to the chagrin of BuckeyeSoldier) will not be helping my obsessive book buying and reading habit

ah ah ah, I have a free downloadable pdf you might like. LINK


I love trying new stuff, especially foodie stuff. FUN!

[OCBucksFan]

Originally Posted by shetuck

cheese balls, making crapping tough... see?

Man, us BKB clones are not replying to each others posts, he/I/we need to see a shrink

[shetuck]

Originally Posted by OCBucksFan

Man, us BKB clones are not replying to each others posts, he/I/we need to see a shrink

Yuri say give if please wodka!

[OCBucksFan]

Originally Posted by shetuck

Yuri say give if please wodka!

Great post, I agree?

[shetuck]

Originally Posted by OCBucksFan

Great post, I agree?

Illinois has a shot?

[3074326]

Awesome. Thanks for the video (and the PM). I shall be celebrating the end of my finals/officially being a senior in college in five days with these little balls of love. Hopefully I can track down some sodium alginate and calcium chloride by then.

Did you use the same ratios as the guy in the video, just with whiskey instead of carrot juice?

[OCBucksFan]

Originally Posted by shetuck

Illinois has a shot?

Thats you're opinion.