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Molecular gastronomy

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Description

These little balls were an experience I had to do for a scientific project at school about molecular gastronomy. They're made with :

Sodium Alginat
Calcium Chlorid
Mint Syrup for the green ones
Blood orange juice for the orange ones

They're supposed to be eatable but as the ingredients don't really inspire me confidence...

I edited the contrast a bit on photoshop, but on the original pic, the balls were very flashy too.
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Comments17
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chibiruki's avatar
and to get all this air balls its i recomended to you just let the liquid with alginat (juice with alginat) in the fridge about 2 or 24 hours!