Molecular Gastronomy – Surprise bubbles

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Adrianus Ariandi says:

when its done….. is it ok if that spheres i let it rest for a few
hours before i serve it? lets say i put in the frezzer…. or something
else so i can keep that spheres cool?

Koto Nizna says:

Surprise chemicals.

Victor Garcia says:

to make spherifications you don’t need freeze

CannedVeggies says:

It’s like the ultimate ‘Fruit Gusher’.

stopfollowingme says:


KENNY says:

Kurva érdekes bazmeg!

Myeshia Peacock says:

Do you think I could do this same process with a cheese inside of the bubble?

Aylin Celik says:

this is AMAZING!!! #molecular science!!

Victor Rodionov says:

Amazing. Thanks!

Manuel Mendez Tecuatl says:


keem147 says:

Is it possible to add alcohol (rum, vodka or gin) in these surprise bubbles with the lemon juice?

geraldine manuel says:

hi Molecule-R, i totally dig this. What is shelf life for these spheres? Does it have to be consumed within a certain time period? A day or two? A week? Once it’s made can you refreeze it or just keep in the fridge is ok? Thanks in advance!

Mason mason says:

what the fuck is this??? it doesn’t even look tasty? why on earth would anybody waste so much time making this??????

Joee Green says:

is this the food of the future?

Alejandro Moran says:

Hi Molecule-R, I recently bought your package that includes the cookbook and the 9 ingredients. I tried doing spherification with frozen coke, but at the moment of putting the frozen coke orbs in the sodium alginate bath, they appeared to form the sphere, but they popped at the instant that I tried to take them out after waiting for the sphere to form. I don’t know what was the issue, but I had a few observations: 1) when I mixed the sodium alginate with the water, it made a gel-like substance. 2) the coke membranes were very delicate and popped with no effort. I would really appreciate an answer,

budderfly1965 says:

is that what those things are on the yogurt bar?

nikunikubun says:

Can you use calcium chloride instead of calcium lactate?

Bryan Batchelor says:

What is your website address?

Thuy Nguyen says:

Can you eat it

Lily Marino says:

do you need an immersion blender, can i just use a blender or ninja?

Captain RubberDuck says:

Will do it do the same with natural dye?

Theresa Seng says:

Looks beautiful! How do they taste?

Baran A says:

Can I use alcohol ? (vodka, rhum)

Brad Lemon says:

man…. why did they stop making videos ;-;

La Knuddelkeex says:

For two years, i’ve been watching this video around 2 times per month…just because of the great background music xD

SaOzGal says:

can I make this out of bacon for my friend who loves to eat but is on a feeding tube.  Will it just pop in his mouth and not go down his windpipe?  If this is doable–there is a huge market for this!

KENNY says:

Gecire érdekes ahogyan odabassza azt a szart!

Kulman2 says:

you should explain the science behind it not just give recipes, I think it will give your videos a lot more value

Emily Devyor says:

This looks so cool I can’t wait to do it

Sammy Peixes says:

Perfect for little kids. These are so colorful!

Taria Lorehand says:

this is making me want to change my culinary into something like this as part of my learning experience. This would be fun to do, all the interesting things to play around with. I wonder who I would need to talk too. thanks for the video, maybe I’ll make these one day.

Robbana Selima says:

I get a gel by mixing the sodium alginate with the water.. what should I do?

KENNY says:


Ponratch Leeviboonsin says:

for those bath water, 2 cup of water and sodium alginate how many gram of sodium? 

Aaditya Rajput says:

Is the outer covering of the sphere edible? or do we have to discharge it after popping it? 

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