Sodium Alginate Bath Recipe

Name: Sodium Alginate Bath Recipe
Prep time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Molecular Gastronomy
Ingredients: 5g Special Ingredients Sodium Alginate; 1 Litre Water - (use low calcium water such as Volvic - less than 15mg calcium per litre)

The Sodium Alginate Bath is a fundamental part of many Reverse Spherification Recipes, including the Bloody Mary and White Russian Sphere Recipes.

Sodium Alginate Bath Recipe

Rated 5.0 stars by 5 users

Cuisine

Molecular Gastronomy

Servings

Prep Time

2 hours

The Sodium Alginate Bath is a fundamental part of many Reverse Spherification Recipes, including the Bloody Mary and White Russian Sphere Recipes.

Author:

Eddie Shepherd

Ingredients

5g Special Ingredients Sodium Alginate
1 Litre Water - (use low calcium water such as Volvic - less than 15mg calcium per litre)

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Directions

Blend the water in a blender then gradually sprinkle in the Sodium Alginate. Blend until the Alginate is well dissolved, either with a hand blender or an electric whisk.
Let this solution settle in the fridge for two hours (it will appear clearer when settled).
For this technique to work, your liquid needs to have enough available water to hydrate the Alginate (honey, for example, would not work, as it is too thick). If your liquid is too thick or does not have enough available water you can use the Alginate Syrup Recipe Instead.

Filed in: Modern Gastronomy Kit, Modern Gelling Agents Kit, Molecular Gastronomy, Molecular Gastronomy Chef Kit, Molecular Gastronomy Spherification Kit, Reverse Spherification, Sodium Alginate, Special Ingredients Recipes, Spherification

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Sodium Alginate Bath Recipe

Sodium Alginate Bath Recipe

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