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Molecular Gastronomy

Molecular Gastronomy Pearls + Alcohol

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Molecular Gastronomy Pearls + Alcohol

corneygirl | Aug 27, 2011 09:39 AM

I was talking with friends who are thinking about doing an upscale version of a "shot party" from college. Everybody brings a bottle of hard alcohol and different shots/drinks are made.

We thought that a 'grown-up' version of jello shots could be sodium alginate/calcium chloride pearls! Googling only showed cointreu caviar.

So before I order the supplies - are there any chemistry minded hounds who know if the alcohol will interfere with this process? Has anybody tried this and have anything to report?

Thanks for any help!

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