WTF Agar & Alginate Spherification: Have It Your Way. WTF - Ep. 244

[@jasunzakro2928]

Would love to spherify sauces for Japanese cuisine

[@Modernist_Pantry]

Very doable!

[@Modernist_Pantry]

Hi Jasun, congrats on winning our Spherificator giveaway! Please email in to [e-mail] to claim your prize

[@jasunzakro2928]

@@Modernist_Pantry I sent an email, when should I hear back?

[@roberthiller9668]

Always enjoy your content, keep up the good work!

[@Modernist_Pantry]

Much appreciated!

[@ArnoldsDesign]

Interesting process. Thanks for explaining it. I think a magnetic stirrer would be good for keeping the oil or water in motion while dropping spheres.

[@Modernist_Pantry]

Interesting idea!

[@sarirosebrown]

I've done agar specification with kids before. It's a real hit! I've haven't ventured into alginate yet, though. I'd love to try it out.

[@corashields9007]

Never knew this existed. Wonderful. i love new cooking ideas.

[@Modernist_Pantry]

Glad you liked it!!

[@matthewbemis]

I love using spherification for cocktails. For special occasions it's always worth the extra effort

[@Modernist_Pantry]

Have you tried cocktail pods yet? blog.modernistpantry.com/recipes/classic-cocktail-pods/

[@matthewbemis]

@@Modernist_Pantry not yet but I definitely intend to!

[@jwtrumbo]

Can't wait to try it.

[@Modernist_Pantry]

Hope you enjoy

[@theartistrose222]

Oh man, these give aways make me super excited! I've always wanted to make prettier vegan dishes with these pearls!!!

[@Modernist_Pantry]

it's a great way to 'modernize' vegan dishes!

[@kaylaboland1645]

Same here! :)

[@novafemmel]

I'm so excited to try it, I want to try it with chamoy !!!

[@Modernist_Pantry]

You should!

[@glowingember7553]

I became interested in gastronomical alchemy when I discovered Spherification. In researching the process, I found your channel. I find it fascinating the incredible things you can do with food presentation. This has impressed me so much that I ordered your largest kit so I can experiment with all of your forms of alchemy. The first thing I would like to try is making spheres of POMEGRANATE juice. I think they would be beautiful, and be like eating pomegranate without the seeds. They could be used in desserts or in cocktails. It would be incredible to be able to easily produce multiple spheres with your Spherificator instead of one at a time with the dropper. I will have to save up till I can afford one in my budget. Although winning one would be even better! I'll keep my fingers and toes crossed. Thanks!

[@Modernist_Pantry]

That'll be great just check your pH

[@glowingember7553]

@@Modernist_Pantry please remind me how to go about checking and adjusting the pH.

[@Modernist_Pantry]

use a pH strip (included in the ultimate kit) and if it's below 4 buffer your flavorful liquid with sodium citrate

[@glowingember7553]

@@Modernist_Pantry thank you. Easy enough!👍😃

[@JosephTreter]

You guys are awesome! I've learned a lot from your videos. Love spherification.

[@Modernist_Pantry]

Awesome! Thank you!

[@kaylaboland1645]

What a timely video! I have a 'Molecular Gastronomy At Home' book and have been dying to get into spherification and put the cookbook to use

[@Modernist_Pantry]

Thanks for the support!

[@kaylaboland1645]

@@Modernist_Pantry No problem at all! I found out about you guys from the Gentle Chef and have been my source for lots of vegan things over the years (especially the vegan lactic acid). Do you guys plan on coming out with any cookbooks for molecular gastronomy in the future? Or just plan on sticking with the blog posts and youtube videos? Both are already fantastic and so helpful, btw.

[@Modernist_Pantry]

We're probably not going to do any books... they are a lot of work and we have our hands full with WTF

[@wandadaily4034]

I would love to do ginger spheres. Also raspberry juice spheres for a champagne cocktail. There are some interesting ideas mentioned. The spherificator looks fun to use.

[@Modernist_Pantry]

Both lovely ideas

[@asgharnowrouz3853]

This is the coolest kitchen gadget since immersion circulator. Tomato season is upon us and I always get tomato crazy. I would make tomato juice and tomato water spheres for salads and appetizers. Thanks for uploading this video.

[@Modernist_Pantry]

Sounds great!

[@BrianK-g8z]

I have a Spherification I got from MP a while ago - I should do something with it. I would love to try sperificating centrifuged plum puree.

[@Modernist_Pantry]

puree is often too thick, needs to be watered down

[@BrianK-g8z]

@@Modernist_Pantry Even once spun in a spinzall ?

[@Modernist_Pantry]

Oh, that would be different!

[@GreatExplications]

My daughter is crazy about classic boba and popping boba and I would love to learn how to do this with her! We would do strawberry and other delicious fruit juices!

[@Modernist_Pantry]

You can do it!

[@jacqueb6194]

I loved your "demoling" :) What a fun "toy" to have. Since I just made a cappuccino cheesecake I'm thinking of making creamy caramel spheres, would look so cool on the cake

[@Modernist_Pantry]

Great idea!!

[@ubernocrono]

Never thought to play around with sppherification...hmmm wonder if you can do carbonated spheres...the ideas are coming

[@Modernist_Pantry]

Would be difficult to execute but something worth trying!

[@eatsall1215]

Using the spherificator to make homemade boba would be fun.

[@Modernist_Pantry]

boba all day!

[@ombacrud]

I think it would be fun to spherify some "basil juice" and some garlic extract and some calabrian peppers. I'd put these on the table to complete my homemade pizza buffet. Yum!

[@Modernist_Pantry]

love this idea!

[@ombacrud]

@@Modernist_Pantry Which process would you recommend. I also need to do some research on the "extracts." I feel I need to identify the medium to use. Any advice is more than appreciated. :-)

[@Modernist_Pantry]

Try direct for the basil and maybe agar for the peppers

[@gab.lab.martins]

Have you tried gellan spherification? Since it also reacts with calcium, I’ve read it’s possible, but never tried it or seen it done.

[@Modernist_Pantry]

haven't tried it but interesting!

[@PlayfulErik]

Great to see the spherificator works with agar!!! Horseradish pearls for Bloody Mary snd and steak!

[@Modernist_Pantry]

Yup great idea!

[@adamnavidi2757]

I would like to test out the new spherificator on my green apple couscous

[@Modernist_Pantry]

sounds tasty!

[@janeg8355]

I think dark chocolate or mint chocolate spheres would be a great dessert topping!

[@Modernist_Pantry]

For sure on both!

[@ephraimwilliams8855]

I would make a tangerine/ginger combination and an Earl Grey/liquid smoke combination.

[@Modernist_Pantry]

oooh!

[@jpham206]

Thanks Scott and Janie, very informative video, learned alot, looking in buying a kit soon. What's the best way to store these spheres for long term storage in a glass container? What liquid and how long would it stay (in months/year) in it's sphere and taste? Want to make a bunch and use it throughout the year, if possible. Thanks!

[@Modernist_Pantry]

There is no way to make your own shelf stable spheres at home. You can use reverse spherification and store them in the flavorful liquid but that's not going to be something you can keep your fridge and use throughout the year.

[@leereeves-blurton9794]

Espresso spheres would be delicious on top of a molten chocolate cake!

[@Modernist_Pantry]

Abso-frickin-lutely!

[@scruffex1664]

Wasabi mixture to make “wasabi peas”!

[@Modernist_Pantry]

Yes please

[@MH-mi4xg]

It feels like every give-away I am saying I would make something with booze (I swear I don't have a problem, lol), but damn, I would love a boozy cocktail with spheres of either alcohol or whatever mixer is in the cocktail.

[@Modernist_Pantry]

Check out Cocktail Pods: blog.modernistpantry.com/recipes/classic-cocktail-pods/

[@michellec4539]

i would spherify fruit purees

[@Modernist_Pantry]

Purees are difficult to spherify because they contain a too much solids.

[@estellesweet6703]

Rose syrup and lavender syrup.

[@Modernist_Pantry]

yum!

[@Clarence_13x]

My question is how to create pearls of olive oil?

[@Modernist_Pantry]

The Carrot spheres in the recipe are created with cold oil spherification: blog.modernistpantry.com/recipes/carrot-cake-with-carrot-and-ginger-spheres/

[@janicesoutherland8883]

I am a teacher and we are doing a science fair experiment with spherification. Could we be entered in for a free spherificator? We would love to win one of these.

[@Modernist_Pantry]

This giveaway is already done

[@WestonDion]

She said alginate 😭

[@sarirosebrown]

I've done agar specification with kids before. It's a real hit! I've haven't ventured into alginate yet, though. I'd love to try it out.

[@Modernist_Pantry]

great STEM activity for sure