I distinctly remember the first time I encountered molecular gastronomy. I was served “apple caviar” with oysters. Those tiny little exploding balls of apple juice were made using “spherification” – a process that can turn all sorts of foods into little pearls that have the appearance and texture of roe. Now, a new device on Kickstarter wants to give everyone the opportunity to try their hand at spherification, taking a bit of the mystery out of molecular gastronomy.
What could soon be the most over-the-top appliance in your kitchen, Imperial Spherificator, is the work of a company in Montreal that for years manufactured a seaweed-based caviar substitute called Kelp Caviar. According to their campaign, due to consumer demand, they’ve taken their technology and downsized it for household use.
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