Reverse Spherification is a brand new way of presenting foods, and it is rapidly spreading around all the top-notch restaurants the world over. But as this video from MOLECULE-R Flavors shows, it is not difficult to make at all! In this video they turn yogurt into small balls that looks awesome, but there’s a lot of other things you can do with this technique. So stop thinking inside the box and start thinking inside the sphere!
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!
In special FX, actors teeth often has to look different. It could be as simple as painting on discoloration or as complex as doing a scary set of false teeth, made to perfectly fit inside the actors mouth. This video deals with the latter. Mark Viniello from Stan Winston School demonstrates how a teeth mould and finally a cast of the teeth are made from sodium alginate and dental stone. This cast can then be used as a base when building up materials on it, to resemble the scary FX teeth. Sodium alginate is in general a very interesting material that can be used for many crafting projects, we doubt this is the last time you will see it mentioned on our site.