Modernist Pantry Spherification Kit [molecular Gastronomy] Non-gmo Vegan Ou Kosher

The Modernist Pantry Spherification Kit is a great starter kit if you're interested in making spherified liquids. This kit has almost everything you'd need to get started including a 60cc syringe, 50g Sodium Alginate, 50g Calcium Chloride, and 50g Sodium Citrate. The only other things you'd probably want to pick up are a Spherification Spoon and a high precision gram scale to ensure you get the perfect measurements. The included powders are very fresh and I had no problems creating flavored caviar, including an "egg yolk" using mango juice and puree. This kit has enough Sodium Alginate, Calcium Chloride, and Sodium Citrate to make multiple cups (apparently 17 cups!) of caviar. It's a fun kit to get to experiment in the kitchen.

Kit works great and was fun for a little kitchen science.

The syringe dropped super tiny droplets; so small they fully gelled immediately, less than 2 seconds. Other than that, it worked great. I imagine that someone not familiar, might have some issues. If you want to make Boba, or the "juiceballs" you see at Bluberry or Sweet Frog, use Reverse Spherification. Following the instructions in the kit, you'll get little jelly balls, no liquid. These kits are great starters into MG. They are fun for kids, especially Halloween!

Intro to molecular gastronomy. As for the kit itself, it's really very generous. There's enough product here to do quite a lot of projects; as for how that compares to other kits, I can't say, as I've not tried any others. I think the important points that home chefs should know, and that aren't mentioned in the product description, are as follows. 1. You're going to need a digital scale, capable of measuring things down to a tenth of a gram in order to do things with this stuff. There are many on Amazon and they don't need to be expensive; I found a very good one for under 10 bucks. When you pick one, pay attention to how the scale is calibrated - if it requires an external, verified weight to calibrate it, you're best off to buy one of those too - Again, they're not at all expensive. 2. Depending on what you've got in mind to do, you may need to learn some additional techniques as well, such as fining. This isn't a bad thing at all, as it will immerse you a bit deeper in the art. The bottom line is that, with a bit of set up and research, you really can make some spectacular stuff that will elevate ordinary dishes to the extraordinary, and it's genuinely big fun too.

This worked perfectly for my son's science fair project. Although it came with no instruction booklet in my pack I had found a review on a similar product with detailed instructions it worked perfectly. We used 200 grams of sprite 2 g of sodium alginate mixed thoroughly. In another bowl mixed 2 cups of water, weighed it out, which was 470 grams and mixed it with 4.7 grams of calcium chloride till dissolved. Then had a bowl of plain water last. Used syringe to suck up a little of the sprite mixture, then slowly dropped in to the calcium mixture. Let sit for 1 min. Then removed and put into the plain water for a quick second to rinse off. Then eat! We didn't use the calcium citrate at all. We used coke, sprite, and Gatorade and all worked perfectly. You must use 1% of the food liquid and the water in sodium alginate and calcium chloride. Ex. 300 grams of juice to 3 grams of sodium alginate. Good luck!