Find everything you need to experiment at home at http://MolecularGastronomy.com.
And for more molecular gastronomy recipes, go to http://bit.ly/MolecularRecipes.
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When I made this it tasted and smelled horrible, and I did it correctly
Hi chef,
Base of what country the measurement that you use ? ( USA, AU/NZ or EU )
what is the name of this track?
Just realized that those chinese fake eggs are molecular gastronomy.
Eh, why did he slice that bit in half?
The taste is like the egg?
@tomas paz: That depends on the additive! Here you go:
for Agar agar, Gellan Gum, Kappa & Iota Carrageenan, Sodium Alginate and Soy Lecithin 1 sachet = 2 g
for Calcium Lactate and Citric Acid, 1 sachet = 5 g
for Xanthan Gum, 1 sachet = 1 g
for Cold Soluble Gelatin, 1 sachet = 4g
What is the amount of water for sodium alginate bath in this recepie ? Thanks 🙂
This is like a great way to trick people thinking its just egg.
What size glass container are you using for the sodium alginate bath?
WOAH, can you tell me what tsoundtrack is this?
Happy early Easter
This is more chemistry skill than actually cooking skills.
wow pretty mind blowing…. its kind of daunting to get started in molecular gastronomy i feel. like a whole other world i didnt even know about.
any starter recipes and info on where i should start?
Yo, i’m at the novice level of modernist cooking. I do some sous vide and chamber sealing, as well as some spherification.
What equipment do I need to up my game? Im looking for a temp controlled dehydrator. Im also looking for a temp controlled mini fridge, but i can only find full sized models in the U.S.
cool
its better to just make pouched egg, i guess because its easier and its not using this chemicals
I’m just wondering, how many teaspoons of product are in one sachet? I bought the product in one-pound containers, and I am not 100% sure about the measurements I need.
Is there a difference between using calcium lactate baths with sodium alginate in the spherified item and sodium alginate baths with calcium lactate in the spherified item? Does it have to do with the texture of the ingredients?
so its a Vegan egg?
I have always been interested in molecular gastronomy and am so excited to learn that I can experiment at home….most of our prcoessed food have chemicals in them….are the chemicals used in molecular gastronomy safe to eat? I recognize soy lecithin and others as listed in processed ingredients…
Oh hell yes! 😀
FAKE!! Tried it and it tastes horrible! 0/10
Why sometimes you put Sa in meal and Cl in bath and sometimes Cl in meal and Sa in bath???
Looks delicious!
how many gramms does each sachet contain?
ThIs is the final exam.
How long do the finished components last, in or out of the fridge?? For example, could you make this the day before or the morning of a dinner party? Thanks in advance! 🙂
Awesomeee !!! Admirable
this looks good
and verry verry simple