Reporter Reed Tucker turned his Brooklyn kitchen into a laboratory to make dishes featuring unusual chemicals…er ingredients.
Astrid Stawiarz
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This “caprese salad” features gelatinous vinegar balls and “arugula” made with agar-agar.
Astrid Stawiarz
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The “spherical tzatziki” is prepared using calcium lactate and sodium alginate. Yum!
Astrid Stawiarz
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Molecular Mojito
A step-by-step guide for making a slurpable .Cuban drink.
STEP 1: Combine mint, sugar, lime, rum and club soda, just like in a regular mojito, and freeze the mixture in a silicone ice tray.
Astrid Stawiarz
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STEP 2: Drop the frozen balls into a bath of water and sodium alginate. Stir with a spoon and let stand for three minutes. A membrane will form, sealing the now-liquid cocktail inside.
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STEP 3: Remove the balls with a slotted spoon and rinse in water before serving on a Chinese spoon. This drunken slurp was the most delicious!
Astrid Stawiarz
