Do you think cooking is the same today as a couple of decades ago? Just new combinations of the same old ingredients? Then you haven’t studied the frontier of modernistic cuisine! There are many new scientific approaches to cooking now a days, and one of them is called “Reverse Spherification”. By using sodium alginate ( which come from seaweeds ) and calcium lactate gluconate ( salt of calcium ) you can make any liquids into spheres that will burst open with flavors in your mouth. How about yuzu spheres, carbonated mojito spheres, pear elderflower spheres, spherical yogurt, spherical mozzarella, or even spherical olives, only your fantasy sets the limits. So watch this video tutorial from Molecular Gastronomy and take your first step into high tech cooking!