Watermelon Spherification – Molecular Gastronomy

In this episode Josh makes refreshing watermelon spheres using Calcium Lactate and Sodium Alginate.

Email Josh: GastronomicChannel@gmail.com


Dribob says:

Will this process affect the taste?

Maximiliano Michell says:

did you used normal water?

mishko959 says:

Is this sodium alginate content right? Elsewhere I’ve seen mostly up to 1% , but you have 5%…

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