That's absolutely fascinating.
I've seen the reverse spherification technique of using sodium alginate and calcium chloride solutions to produce edible, gelled products (Kool Aid worms, gelled drink spheres, cocktail pods). Sometimes the calcium chloride is swapped out for calcium lactate because it's really the calcium ions that are necessary for the process.
But using that process to make gelled glass which can be shaped in ways that glass normally couldn't be shaped is pretty amazing. All respect to Karen Lise Krabbe for developing this technique. If you want to learn more, you can check out her ebook on the technique.
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