Make Your Own Edible Bubbles! | Spherification

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Caviar or fruity ball? Whatever you like! Here’s a rundown of how to spherify your own edible bubbles and why they could help to reduce waste.
Hosted by: Hank Green
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Опубликовано:

7 сен 2024

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Комментарии : 335

@TheRampagingFrodo 3 года назад

I love the lab format! Hope we can see more DIY experiments.

@SwedishTourist 3 года назад

Agree, super fun!

@patriciatriplet3145 3 года назад

🙋 me too

@humbertoinguanzo5138 3 года назад

Yes!!!

@osmia 3 года назад

Agree 2!

@FreeRangeCassava 3 года назад

Agree 4

@Rubrickety 3 года назад

I wasn't sure I would enjoy spherification, but ultimately I had a ball.

@SuperbusQuartus159 3 года назад

OMG a SCISHOW LAB video?!?! I'm sooooooooooooo down for more.

@Moscato_Moscato 3 года назад

Same!!

@davidamoritz 3 года назад

Alton Brown would be proud of your comment "cooking is chemistry" 😁

@adrianvenegas8577 3 года назад

SciShow X Quarantine Quitchen is the crossover we need in 2021 :P

@mred8002 3 года назад

Cooking is art; baking is science.

@KnakuanaRka 3 года назад

B-D

@Felipeh999 3 года назад

Interesting. My wife works with 3D printing of living cells with alginate gels, so I hear about those things almost every day. I was really hoping to hear the egg box part!

@lamdelmundo8492 3 года назад

SciShow lab videos: probably one of the best things in 2021

@benjaminniven4210 3 года назад

ok, the lab part was fun. More of that please! especially with edible chemistry

@alexbelles1370 3 года назад

I did this for a science experiment in 6th grade I think and I didn’t take the bubbles out of the calcium solution fast enough so they were almost all gel. My class got the opportunity to eat some and someone almost puked 🤢, the gel is real nasty. Also if you want to do this experiment, a tablespoon measurement works great for bigger bubbles 👍

@bs-vo1ii 3 года назад

Oh yea, the outside is nasty! Someone needs to fix that

@Theskybluerose 3 года назад

What’s nasty about it? Is it the taste or texture or ...?

@apatriot6421 3 года назад

@@Theskybluerose I don't know but from his comment I'm concluding it's about it's taste

@alexbelles1370 3 года назад

@@Theskybluerose it’s the texture, makes you feel like you’re eating straight up slime. I also made them with Gatorade too and I couldn’t really notice the gel. If you add flavor, the gel isn’t bad but don’t recommend using just water

@thecook8964 2 месяца назад

Rinse with distilled water

@stax6092 3 года назад

As a cook we've been doing this so long it seems weird that people only recently started to really take notice. I mean it was one of the things I learned back in college many years ago now. Love the episode.

@Kleineganz 3 года назад

Well, that explains how the candy salmon roe forms in the Poppin' Cookin' candy sushi kit!

@admiralnips8294 3 года назад

I LOVE EVERYTHING ABOUT THIS EPISODE

@ColonelBanana 3 года назад

Bill Nye vibes.

@lucidmoses 3 года назад

That's a new format for you guys. Two thumbs up. Nicely done.

@jarofcomics 3 года назад

I initially read “make your own edibles “

@shawon265 3 года назад

Answer: Just have Chlorophyll!

@G4M1N6 3 года назад

wouldnt mind getting a little more scientific insight regarding those as well hehe. For real tho, could be an interesting video on why, how, since when yadayadayada

@haughtygarbage5848 3 года назад

This comment is gonna blow up

@jessicaclakley3691 3 года назад

@@haughtygarbage5848 lol I hope so 😏

@starshot5172 3 года назад

I mean, nothing is stopping you

@fyang1429 3 года назад

I miss lab, I need to go back... - graduate student in pain because of remote learning

@tobistein6639 3 года назад

I'm taking an in-person organic chemistry lab next quarter! I'm excited, but also a little worried because I took the prerequisite lab class online. Going to be learning a lot of technique on the fly!

@davidamoritz 3 года назад

Hey on videos like this would you mind putting up a link from a supplier of these chemicals you trust, please 😀

@kionnakelly2918 3 года назад

That would be awesome.

@reiteration6273 3 года назад

It'd be really cool if we started seeing balls of water sold in shops rather than bottled water. XD

@ImieNazwiskoOK 3 года назад

You can but water filters instead of water in plastic

@7337blackwolf 3 года назад

I've seen this in an animated science fiction movie, I can't remember which one!

@pattifeit4354 3 года назад

Cool, but I wouldn't want anyone else's grubby paws on the water bubble I'm about to eat!

@tobistein6639 3 года назад

@@pattifeit4354 I mean you can have them in a big container and somebody at the store is paid to hand them out, or sell them in biodegradable packaging like paper.

@absalomdraconis 3 года назад

@@tobistein6639 : Honestly, may as well just sell them with a prepackaged straw instead, just like some milk cartons.

@GeoTrashPanda 3 года назад

I just love the easy dyi science! I'll have to do this with my daughter for her show and tell time in class.

@KOKO-uu7yd 3 года назад

OMG! This SO AWESOME! LOVE this change-up to a "get involved in SCIENCE - KEWEL!" theme!!🤩😍🤩😍

@robdavis3274 3 года назад

Algae hydrogels are also used in gauze patches to quickly stop bleeding in emergencies and even during surgery.

@soniczforever5470 3 года назад

Never heard of that will try that. I like textures

@ariel1088 2 года назад

I love that you are using the metric system. It's nice

@wetfutzi 3 года назад

Alginate is also used in sausages and ham. With it you can make 2kg ham out of 1kg meat and 1kg water. Mmmh tasty.

@samrakita4279 3 года назад

oh man, blast from the past! my dad use to make this stuff to entertain us as kids.

@MusicalBotany 3 года назад

As a biologist, I am so damn thankful for the chemists who figure out ways to manufacture essential materials out of renewable resources. Because goodness knows I am not capable of such things! Thank you, chemists!

@thatcoconut2642 3 года назад

Wai- Is that lab from SciShow kids?

@jaydavis761 3 года назад

I'm going to add to the plethora of comments about the SciShow lab demo... that was cool, I hope you guys do more.

@GiantsGraveGaming 3 года назад

As a fine dining chef, I had to deal with spherification more than once. It is good fun and you can do pretty much anything with it, the only downside I managing to actually do proper spheres, most often you get weird oblong things, the trick is having a deep alginate bath. I once made balsamic vinegar + honey spheres for a tomato and mozzarella salad and, chef's word, they did taste delicious!

@davidpavel5017 3 года назад

I loved the lab and quick demonstration! Would like to see more of it!

@y0z3nFr0g3rt 3 года назад

I prefer this hues personality over the other presenters. He acts so interested and well researched.

@alyandthecats 3 года назад

The SciShow Kids set! We've seen so much of that in our house lately I had to double check what channel I was on 😂 Seriously love all the content we get from Complexly ❤️

@khazarhay 3 года назад

Finally some science on my science channel

@illfayted 3 года назад

The Popin' Cookin' Japanese candy making kits use a lot of alginate reactions. The sushi kit uses spherification to make the pretend fish roe for the ikura maki.

@taylorjohnson4943 3 года назад

Nice change of the form factor regarding your episode. Nice 👍I would enjoy another episode like this one.

@mofa3754 3 года назад

Now I know how to DIY softgells. Thank you!

@junkjunkloot4357 3 года назад

Wow! This was so fun, I loved it! Thanks for the recipe too🦑

@lutilda 3 года назад

Love this lab addition to the video!

@redwolfjoy 3 года назад

I love this video format! More please!

@ariachaudoir4850 3 года назад

I love food science. It would be great to see more of it. After all, it's fairly difficult to find credible video sources on food science, at least in my experience

@shocnt 3 года назад

I like this, good switch up.

@jglaab 3 года назад

With the new lab scishow trying to pickup where bill nye left off ;)

@ikocheratcr 3 года назад

Very nice video, out of the norm. I hope there are more videos with this style in the future.

@KahSing82 3 года назад

There’s this once i put the chocolate tray in the sink, n soak water thought to wash it later before i put into my recyle bin. After awhile i came back n to my surprised, the whole tray become a pile of gooey stuff, i was puzzled until i learnt that it was made from algae/seaweed. Its really impressive cos before it was dissolve its really sturdy just like any chocolate plastic tray (those inside packs).

@bobbobber4810 3 года назад

I did some of those back during my cook formation. This is great to learn the science behind that.

@delightfulbanana 3 года назад

Love the lab format! Keep it going!!!

@matttuck5010 3 года назад

I used to work at a pharmaceutical plant that made all the best dope, one of which was HCB 5/325. It has orange sugar spheres inside it for some reason, that's what the red specks are. I got to weigh the sugar spheres, they were pretty cool.

@Aaron_b_c 3 года назад

I dig the new format.

@PendragonDaGreat 3 года назад

Sodium Citrate can also be used to help stabilize the end product, both as a buffer solution and as a preservative (plus it can add a tart flavor)

@PuncakeLena 3 года назад

Lab episode! Please do more of these!

@sdrawkcabdaernacuoy 3 года назад

I like the way you said 'blender' 0:54

@doomsdaycupcake8659 3 года назад

loved the lab bit!!

@eclairlu7586 3 года назад

Oooh I’d love to see more of these lab videos

@MrOrfeus13 3 года назад

Would be cool to make use of that lab in other videos as well

@muqarabawan8200 3 года назад

Your channel is getting more interesting

@jacobjackson5665 3 года назад

My favorite episode in a while.

@bgardunia 3 года назад

This one was so fun.

@miriam7872 3 года назад

Ohh, I loved this! Gels are really weird and fascinating materials with a lot of fun research going on rn, like stimuli sensitive nanogel applications!

@terryenby2304 3 года назад

This was a very fun episode!

@Mailman2-1Actual 3 года назад

I remember doing molecular gastronomy for my hs senior project

@keytostart7053 3 года назад

I'm really surprised to not hear one mention of el Bulli or the Adria brothers - as they discovered and developed spherification all the way back in 1991. Anyone who knows of el Bulli, well you don't need to be told. If you want to see some of the world's top chefs playing with these techniques, I would recommend search for 'MSK reverse-spherified mojito' as a good starting point. Some really fascinating stuff. (MSK is an edible chemical company who supply kits and chemicals to proffesional kitchens, they have their own development department and they have videos on their website with instruction on how to use their products)

@AleQueenofSpace 3 года назад

damn it this made me miss that one shop where they used to make passion fruit juice frappé with strawberry and mango popping bobba

@mohammedabdelhafez9507 3 года назад

That's so cool

@Reptiliomorph 3 года назад

I really like the lab component, and I'd be happy to see it again.

@joshuaevans4301 3 года назад

Yay new format! It's always exciting to see something new from such an old channel :D

@Guru_1092 3 года назад

YOOOO. Awesome set design.

@whataboutcaesar1 3 года назад

Loved the lab

@nathantron 3 года назад

IDEA! For new Channel. SciShow Labs!!!!

@nerine9301 3 года назад

Awesome presentation Hank! The lab coat looks good on you.😄

@seviguevaraiii 3 года назад

I love this new concept! Hope you make more of this. Besides, the show is all about science.

@RoxaneJ14 3 года назад

Ooouuuuuhh, love the lab part ♥♥

@StrikeFreedomGDam182 3 года назад

Ah nice didn't think this reaction would show up here lol I do this a lot with making desserts or some savory dishes 😉

@DFTBAiden 3 года назад

I love this demo format!

@gab.lab.martins 3 года назад

I always prefer reverse spherification, i.e. adding alginate to distilled water and calcium ions to the flavourful liquid. That way, the skin forms on the _outside_ of the sphere, and doesn't become completely solid.