Molecular Gastronomy - Surprise Bubbles Recipe

[@MOLECULERFlavorsInc]

Hi! First of all, just to make sure we're all on the same page, the technique featured in this video is called Frozen Reverse Frozen Spherification, and is mainly used to create larger spheres like these "Surprise Bubbles". Basic Spherification, on the other hand, works better when you're making small pearls, also called caviar, as seen in our "Balsamic Vinegar Pearls" video. Those can be kept in a closed container, preferably in the fridge, but more importantly soaking in their original juice.

[@MOLECULERFlavorsInc]

@9thstreet If you store your bath in a closed container (tupperware) in your fridge, you may re-use a calcium or alginate bath for several days (I would go up to a week).

[@MOLECULERFlavorsInc]

Hi there! All the additives that we sell and use in these recipes are natural and safe to eat. The majority of them, including agar-agar which is used in this recipe, are made from algae or other plants. While it is true that the food industry is problematic in many ways, using these additives as texturing agents is of no hazard to your health - plus, we think it's a lot of fun!

[@MOLECULERFlavorsInc]

For coconut milk spheres that will burst in your mouth, we strongly recommend that you use the Frozen Reverse Spherification technique, which is also used in the Surprise Bubbles recipe.

[@MOLECULERFlavorsInc]

Hi there! We carefully select the additives used in our recipes (in this case, calcium lactate and sodium alginate) to make sure that they leave no aftertaste in the food. Therefore these spheres should taste like lemonade, and nothing else. What we try to bring to the table is mostly an experience in texture, where familiar foods are re-constructed and re-shaped while preserving their original taste.

[@MOLECULERFlavorsInc]

Hi there! We definitely recommend using a hand blender as opposed to an eggbeater or any other instrument, as those are often not powerful enough.

[@MOLECULERFlavorsInc]

@PKCube ... the lactate is what's gonna react with the alginate from the bath to create the gel membrane around the liquid, hense the spheres.

[@MOLECULERFlavorsInc]

@Okiimiru It does taste good! And I guess there could be several ways of eating it, but my favorite would be to eat it all at once so it bursts in your mouth!

[@MOLECULERFlavorsInc]

Hi there! Thanks for the question! I would recommend using more water this solution, that should do the trick.

[@MOLECULERFlavorsInc]

Hi! No need to freeze your caviar to preserve it, but we definitely recommend refrigerating it for any period of time longer than a few hours.

[@MOLECULERFlavorsInc]

@Matthew Greenbaum Although we can't guarantee you won't need to some trial and error to figure optimal quantities and proportions, other citrus juices such as orange and grapefruit should work well!

[@kieransmith9616]

so you could make something like orange juice drops?

[@MOLECULERFlavorsInc]

Hi there! Both methods are used, but there is a difference. The method that you just described, where sodium alginate is incorporated to the solution to be spherified, and the spheres are soaked in a calcium lactate bath, is called Basic Spherification, and works best when making smaller spheres, often called pearls or caviars. On the other hand, the method featured in this video is called Reverse Frozen Spherification, and will allow you to achieve better results when making larger spheres.

[@MOLECULERFlavorsInc]

Yes, with a lovely burst-in-the-mouth effect!

[@MOLECULERFlavorsInc]

@TheVGAddict We've tested all our recipes many times. It works. Just make sure you follow the recipe.

[@ericmurphy2862]

Where do I getsodium alginate?

[@MOLECULERFlavorsInc]

@vicozar "Calcic" is actually the name under which another brand sells calcium lactate. So yes, same product!

[@MOLECULERFlavorsInc]

@jabnael it's the difference between basic spherification and reverse spherification...

[@MOLECULERFlavorsInc]

@sahilharjani 1 of our calcium lactate sachet = 5 grams. But mind that we do not need a full sachet for this recipe...

[@MOLECULERFlavorsInc]

(For example, a balsamic vinegar caviar will be best preserved in balsamic vinegar.)

[@MOLECULERFlavorsInc]

Hi! To fully enjoy the "burst in the mouth" of these, we recommend popping a whole sphere in your mouth and biting it, thus allowing it to release all its flavor!

[@MOLECULERFlavorsInc]

Since this recipe uses lemon juice, they taste pretty much like lemonade. But you could definitely make them with other juices, such as orange or grapefruit.

[@MOLECULERFlavorsInc]

Hi there! These were purchased in various kitchenware stores at the time of making these videos a couple of years ago in Montreal, Canada. While we are unable to provide a list of stores, we definitely recommend that you check out your local kitchenware store, as well as online kitchenware retailers. Good luck!

[@MOLECULERFlavorsInc]

Bonjour! Bien que nous ne puissions vous garantir une forme parfaite (les coeurs seront probablement un peu "gonflés"), ça devrait fonctionner, oui. Bonne chance!

[@MOLECULERFlavorsInc]

@WannaBeNoteee sure, it's lemon juice, and it taste like lemon juice!

[@MOLECULERFlavorsInc]

Hey, thanks for the question! To purchase sodium alginate, calcium lactate and all sorts of other additives, please go to the MOLECULE-R Flavors website (linked in the description of the video).

[@MOLECULERFlavorsInc]

@thebadpoet ...and also that for a long time, molecular cooking experts though is was impossible to spherify an acid solution like lemon juice... It's MOLECULE-R that invented the frozen reverse spherification method!

[@MOLECULERFlavorsInc]

@alltheheavens Sure isn't! What's more, it's delicious.

[@tarialorehand]

this is making me want to change my culinary into something like this as part of my learning experience. This would be fun to do, all the interesting things to play around with. I wonder who I would need to talk too. thanks for the video, maybe I'll make these one day.

[@MOLECULERFlavorsInc]

@dyndor I would use them in a cocktail (tequila shot, margarita, fancy martini... anything with lemon juice)

[@MsSBVideos]

Perfect for little kids. These are so colorful!

[@paoromero1349]

Sam B indeed my friend.

[@MOLECULERFlavorsInc]

The gelification process stops as soon as the spheres are removed from the alginate bath and rinsed. The spheres can be stored in their original liquid (in this case a mix of water and lemon juice would do the trick) in a closed container in the fridge for up to 10 hours.

[@MOLECULERFlavorsInc]

It is! And it's yummy too!

[@MOLECULERFlavorsInc]

Lemonade! We carefully select our food additives so that they leave no aftertaste in the food. By re-shaping familiar foods and tastes, we aim to bring a new experience in texture to the table - and that's what molecular gastronomy is all about!

[@violent2k]

Nice. We made the same bubbles of mango pure, so it looked like an egg yolk. Put one on top of an white chocolate egg, filled with white chocolate mousse.. Tada!

[@MOLECULERFlavorsInc]

@hq0013 We strongly suggest you serve all of our recipes as soon as they're ready to preserve the textures at their best.

[@MOLECULERFlavorsInc]

@sahilharjani 1 of our sodium alginate sachets = 2 grams.

[@marjamin]

I'm sure it is, I think ill invest in the starter pack what u guys do is impressive

[@MOLECULERFlavorsInc]

Just your normal freezer, and until the spheres are completely congealed, which generally takes 30 minutes to an hour.

[@MOLECULERFlavorsInc]

@hq0013 You should serve them as soon as they're ready!

[@ravindran2172]

hi! nice presentation.pl.let me know how to preserve caviars(basic spherification) for longer periods like 2 or 3 months?

[@Purrfectfire]

I really want to do something with Molecular Gastronomy - A cocktail eavening ... awesome!

[@TheDave000]

A really nice extension of Heston's orange and beetroot dish, where obvious flavours are given the wrong colour. As a palette cleanser, 3 different coloured spheres that all taste the same sounds like fun to me, especially with the unexpected kick of lemon in there. Im guessing the lemon juice would need some sweetening though to really make it a pleasant taste! I think the green one looks amazing. Clever idea with the freezing, but did the skin not end up a little thick by the looks of things?

[@009ravindra]

thanq very much! is it possible to preserve caviars without freezing?... i mean with the help of preservatives..if so pl. specify..thanks in advance.. with regards, Ravindra

[@Fanaledrinks]

Molecular gastronomy is simply magically. Popping Boba are awesome! :)

[@MOLECULERFlavorsInc]

Yes!

[@LloydieP]

Love the way you think Alecia Vogel

[@MOLECULERFlavorsInc]

@myaclick It is true that this is more an experiment in texture than taste. It is tons of fun nonetheless! :-)

[@liquidpaper022]

How can you preserve this? Refrigerated or how and how many time? Awesome, thanks

[@dyndor]

Very pretty. Where would you use these bubbles?

[@MOLECULERFlavorsInc]

@MsPhynex Most definitely!

[@theresaseng2290]

Looks beautiful! How do they taste?

[@mmendeztec]

FERRAN ADRIA!!!!!! THANK U VERY MUCH!!!!!

[@Dominikmj]

@Neoflix1999 you don't need to freeze the solution - but then you have to make spherification not reverse spherification, which results into a more dense and rubbery internal texture. Alginate water is too thick, to make proper liquid raviolos. I tried it and the only way is to freeze it [you can make Red Bull spheres as well...].

[@MrMCFC1993]

I've just bought your kit, and was thinking of doing something for sushi with it. Would doing this with soy sauce work? Also could you recommend doing anything with wasabi using the products the the kit that i have. Thanks

[@Tailslol]

cool could we make poppings boba with this? génial,peut ton faire des perle de jus avec ça?

[@nintendowikia7935]

Where do you buy the stuff, plates and bowls.

[@sahilharjani]

@MoleculeRflavors what about the calcium lactate powder sachet? how much comes in 1 sachet?

[@northstar2x]

What kind of texture does the outside have, and does it leave any of that texture behind on your tongue?

[@moomoo52355]

where can i get the white things that u put them in cos i really want some

[@lHenry97]

Can i use any other juice, like orange, mango, and apple?

[@emilydevyor9311]

This looks so cool I can't wait to do it

[@joshuapaxton8257]

How delicate are they?

[@MOLECULERFlavorsInc]

@powmful We ship worlwide!

[@6620nokia]

Hey guys I have a Question, How long does the Gel last for? I am thinking of doing this to put on cheesecake so I am wondering before i buy all the stuff if it can last for 3 days at least in the fridge.

[@noahhawryluck3422]

How long can you keep the caviar after preparing, also really awesome channel the ideas are great

[@Jethercake9]

Hi, does it have to be lemon juice or can it be anything?

[@9thstreet]

How long are the sodium alginate/calcium lactate baths good for? Can I keep them refrigerated and use repeatedly over the course of a few days? Does it lose it's effectiveness as you make stuff? eg. is it only good for, say, 50 bubbles (arbitrary number) and then it loses it's spherification abilities, or can you keep using it until it runs out? I have a few Christmas parties this weekend that I'd like to take my kit to, and it seems wasteful make new baths every time I want to make stuff.

[@MrGmo22]

How do they taste? Can u make different flavors????

[@ENJOYMADEWITHLOVE]

Wow! Great video! And as a MIXOLOGY lover, I find this a very interesting trick. Can it be done with other liquids than lemon juice?

[@beccarad16]

For this could you use any liquid or dose the acidity of the lemon play a role?

[@noahhawryluck3422]

Also would you need to use reverse spherification for coconut milk

[@Okiimiru]

Does it taste good? I wish they would demonstrate how to eat one.

[@aleciavogel]

Oh my goodness. You can make these into little "egg yokes" with some sort of ice cream as the "egg white". YUM.

[@facundoagostini8375]

Could be the hand blender replaced for another instrument?

[@MOLECULERFlavorsInc]

@Nannedu4O Mais certainement, ça se mange! Et c'est même délicieux! :-)

[@victorodionov]

Amazing. Thanks!

[@FuDgEBuBbLeZ]

Does it have to be lemon juice?

[@humongoushugo6986]

Exactly what I thought, lol! That said, now I want the candy industry to up their game and make some really cool stuff!

[@pkfiremusic]

Why did you freeze them? El Bulli didn't have to freeze the things they sphereify. I would love a version of this recipe that doesn't involve a ravoli thing.

[@erinleavy6027]

Do they taste like lemon? Or are they sweeter or bitterer? Basically, what do they taste like?

[@hovavlandoy]

i really wona know what is this great music? can u tell me please?

[@lml7]

Cant this be done in the same way as u did the balsamic vinegar using agar agar and cold oil? Please let know as im a little confused as to why different methods.

[@spyroslaz]

Maybe a bit silly question but how are they eaten? Like one bite all of the sphere or u break it and drink the interior?!

[@GirrlyCreeper]

What it the consistency of the outer layer? Is it like rubbery or soft of solid?

[@linmaren7561]

this is AMAZING!!! #molecular science!!

[@b1aflatoxin]

Supercool!!! Someday I wish to understand the chemistry involved. :o)

[@mybabui]

Its like the bubbles from bubble tea right?

[@MOLECULERFlavorsInc]

Sure! This recipe asks for lemon juice, but you could easily replace it with orange or grapefruit juice!

[@TheGACKTfan]

are they edible?

[@MOLECULERFlavorsInc]

À peu près aussi suret qu'une limonade maison!

[@andrefrferreira]

are those materials expensive?

[@matthewgreenbaum384]

Just wondering. Im having a party soon and I need to know what other liquids I can put in these surprise bubbles so I can figure out what to make. thank you!

[@phobak]

I've seen some people mix the sodium alginate with their product and then put it into a calcium lactate bath. Does it matter which way you do it?

[@stephenmentze1579]

Does it have to be citrus? Can I make a heavy cream and vanilla and coffee one?

[@vicozar]

Calcium lactate is the same than calcic?

[@TRAViiEZA]

@charlesmonsoon if Im not wrong i think thats how u call it calcium lactatel

[@adrift-at-c]

What do these taste like?

[@Kimabellana]

For two years, i've been watching this video around 2 times per month...just because of the great background music xD

[@shukrimohamed2066]

La Knuddelkeex tdeqqqwwerrtyuuiiaqqqqqqhhhhhhhqqqqhhhhhhhjhcdcfc

[@woody1337lol]

xD

[@theozbloke2]

yes its a lot of fun got my fix today

[@MOLECULERFlavorsInc]

of course! It's basically lime juice.

[@dianamt1451]

Me gustaria ver como se comen!!