This here post is a continuation of last week’s post about spherification and the Cointreau event I went to. I’ve included some more photos below, with captions that try to describe to you what it might be that you’re looking at. Enjoy, and don’t ask questions because I won’t for the life of me be able to answer them for you:
These above are the two contraptions that are absolutely necessary to the spherifiwudymacallit process. To the left, a scale to measure out your grams of liquid and chemical additives, and to the right, the magnetic thingie that spins your liquids around until a gel is created.
Pour gel into water/chemical mixture. Out comes Cointreau caviar.
Don’t they look good enough to just pop right into your mouth?
A kit of your very own for your bar or restaurant. Make sure your bar-backs know what they’re doing, and that they don’t mistake the chemicals for salt…
The great view from the ‘Sky Room’ at the New Museum.
WARNING: Do not attempt unless you are fully trained on how to proceed with this process. And if you do try, be careful of spontaneous shattering of glasses.