skilletlicker
Head Chef
I've been avoiding chemicals since the discover of the pervasiveness of sodium chloride.ironchef said:Sodium Alginate and Calcium Chloride. I've only been playing around with it, haven't used it on any dishes in the restaurant yet but it's cool stuff. Basically, the sodium alginate is a gelling agent that can be used at cold temperatures. When combined with a calcium chloride solution, you can create spheres of liquid, and when the spheres are immersed in the solution they gel on the outside but still retain their liquid in the middle. It's pretty neat stuff.
But seriously, say what?