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.