Sodium Alginate is used in conjunction with Calcium Lactate in the process of spherification or the creation of caviar. You can create small caviar like pearls using Agar Agar also, but with a combination of Calcium Lactate and Sodium Alginate the gelification only takes place on the outer layer, while the inner part stays liquid.
As the name suggests Sodium Aliginate is a salt derivative that is present is algae, brown algae from the North Atlantic, Asia and South America to be specific. Sodium Alginate was discovered in 1881 by E.C.C. Stanford.
Sodium Alginate is not just a key ingredient in Spherification. This product is widely used throughout the food industry in baked goods for cream fillings and jelly’s, when added to ice cream it facilitates smaller ice crystals and as such smoother ice cream and can also be used as a thickening agent in sauces. These are just a few of the uses this highly diverse additive can be used for. Check out our blog or the Molecule-R cookbook for more details.
These Canisters are the perfect size and are designed to accompany many of the recipes found in the Molecule-R Cookbook.
Molecule-R is a Canadian company dedicated to bringing Molecular Gastronomy to the home. The company has developed a range of products including everything that both the curious chef and regular foodie need to give molecular gastronomy a try and impress friends, family and customers, be it additives, specialized tools or recipes.
More broadly speaking, Molecule-R aims to facilitate public engagement in the modernist cooking experience. New technologies are now more integrated into the world of arts than ever before. Multimedia displays are set up in sculptures and exhibited in museums, the unexpected strength of new materials makes it possible to push the boundaries of architecture, and the public can now decide the ending of certain theatre plays using their smartphones.
The culinary arts are no exception to this trend and creative chefs are now inspired to incorporate cooking techniques and ingredients borrowed from the world of food science. For more than a decade, renowned, award-winning restaurants have been serving exotically flavoured caviar; colourful, gravity-defying foams; bubbles that explode with flavour or even recreations of complex dishes in the form of simple spaghetti.
Obviously, the application of modern cooking techniques does not ensure a successful dish, but, as in all art forms, new technologies support the artistic process by allowing the artist to push creative boundaries. Like any artist, creative chefs provide their audience with an experience, and regardless of the technique, what matters most is the quality and intensity of this experience.
Arising from the fusion of food science with culinary arts, molecular gastronomy is a gourmet trend whose artisans embrace innovation in order to create dishes that are truly multi-sensory experiences. This cuisine is not at all opposed to the great culinary traditions; instead, it builds on past achievements and broadens the horizons by using resolutely modern techniques and ingredients. A new culinary era has arrived and is now accessible to amateur chefs through this great range of product from Molecule-R.
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