Pretty kewl... "He starts with a beaker of ordinary carrot juice mixed with sodium alginate -- a derivative of seaweed -- at a ratio of 2 grams of sodium alginate to 250 grams of carrot juice (a 0.8 percent solution). He then uses a syringe to drop small beads of the solution into a bath of water with a couple grams of calcium chloride dissolved in it. The calcium chloride hardens the sodium alginate from the outside in, giving it a "skin" that holds the carrot juice inside.After rinsing in plain water, the caviar-like beads are ready to be used as a surprising garnish." Here's a link to the very short video at "Wired" explaining/showing the process.
...and over in Tokyo, at the "Tapas Molecular Bar" they have a better way to produce it greater quantities (picture at left). Check out the YouTube video here.
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