Blame it on the Wine!

Last night I had my first big flop in molecular gastronomy. I wanted to make mozzarella spheres but I had a couple of problems. #1 we had gone out to dinner with the kids and had some wine, got my daughter to bed late and got started around 9PM after some wine and cocktails. #2 my scale died. Note to self – never ever attempt molecular gastronomy without a scale. I know it might seem intuitive that just winging it isn’t something you should do with anything starting with the word molecular but I really really wanted to do it and thought it would be a good experiment. Today my husband gave me a crash course in our sous vide supreme and we prepared a sous vide of octopus. I will post about that later. In the mean time I’ve got a little sodium algenate mess to clean up and a fridge full of liquid mozzarella.



Bubbly snot bath

Today I made the first step towards spherical yogurt, an agitate bath. According to I need to mix 7.5 grams of sodium agitate with 32ounces of water and blend with an immersion blender till completely dissolved. I chose a medium size square glass container for this partially so I could see what was going on better.

The first thing I discovered was that I need a better scale. Mine is a pain to zero and it doesn’t measure fractions of grams so I’m just guessing at 7.5 and hoping it doesn’t matter much.
The instructions say blending could take longer than you expect but it only took me 3 minutes, which of course made me wonder if I had done it correctly. Did i mention that I’m an artist not a scientist? The mixed agitate bath now has the texture of bubbly snot. I place the bath into my fridge for the requires 24 hours to allow the air bubbles to dissipate and hope for the best.

Molecular gastonomy? Why not?

I’m not a chef. I’m not even a particularly good cook, and I am as far from a scientist as someone can get. I’m a former ad executive and a suburban mom. But last week I found myself web surfing molecular gastronomy for some unknown reason and then purchased a package of Sodium Alginate from amazon. Oh no what have I done? I’m half way to sperification!

So I’m starting a blog to tell the world about my crazy experiments in food as I, artist and suburban mom, attempt to recreate some of the most mind blowing modern cuisine by today’s hot chefs. Wish me luck but most importantly wish my family luck! Next step yogurt balls.

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