Fruit Caviar - Molecular Gastronomy
Fruit Caviar - Molecular Gastronomy
109.5K viewsSep 30, 2020
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458K views · 1.1K reactions | We love you, edible chemistry ❤ This experiment is not included in the MEL Chemistry subscription. We just love to show you the beauty of science. Step-by-step instructions: https://goo.gl/HSnpMk To do safe experiments with kids at home sign up to MEL Science here: https://goo.gl/vK4C8K | MEL Science | Facebook
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458K views · 1.1K reactions | We love you, edible chemistry ❤ This …
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How to turn fruit juice into pearls 👏 With the help of agar flakes, a plant-based gelatine derived from seaweed, you can turn any strained fruit juice into semi-solid pearls, often called fruit caviar. It’s an easy way to dabble into molecular gastronomy and apply a form of spherification, where a liquid is turned into a tangible sphere. The finished pearls make an excellent garnish on desserts and will add a pop of colour and subtle flavour. #howtohackit #kitchenhacks #kitchenhack #foodhacks #
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Fruit Pearls🤯😍 👀(fruit caviar) With the help of agar flakes, a plant-based gelatine derived from seaweed, you can turn any strained fruit juice into semi-solid pearls, often called fruit caviar. It’s an easy way to dabble into molecular gastronomy and apply a form of spherification, where a liquid is turned into a tangible sphere. The finished pearls make an excellent garnish on desserts, adding a pop of colour and subtle flavour. Full recipe on @hermann website(link in his bio) #healthyfood
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