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April 4, 2012 11:03 pm PDT
Original Link: http://feeds.boingboing.net/~r/boingboing/iBag/~3/48nan_1RisQ/how-food-spherification-works.html
How food spherification works
On IO9, Esther Inglis-Arkell does a great job of describing the molecular gastronomy practice of "spherification," whereby food is liquefied and then coaxed into forming gelatinous spheres. It has its origin in a 1950s drug-delivery project from Unilever, but was revived by chef Ferran Adri around 2003. What spherification does is put back in what [...]Original Link: http://feeds.boingboing.net/~r/boingboing/iBag/~3/48nan_1RisQ/how-food-spherification-works.html
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