Molecular gastronomy (playing with food): "reverse" spherification maraschino cherries

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1. Doing it with pineapple would be interesting; at least I think so.
2. Looks like the making of a faux caviar product i seen somewhere. Spherical drops hit the liquid and gelled somehow into what looked like caviar. It of course was designed to taste like caviar too. Good video.
3. You can try keeping the sodium alginate cold so that once the solution drips it cools right away. Orrr use cold oil :)
4. They do stick. But, if you let them sit in the bath for about 3 mins and wash them and transfer it into calcium lactate brine, they would not stick anymore. We tried this. and it works.
   Popping boba recipe: https://www.youtube.com/watch?v=TKTU-dhjBOY
5. lets take this fruit spheres, mash them and then turn them into spheres again
   
   good idea
6. I know this is probably a dead topic, but here's what you can try if you want to do this:
   
   Your second method is correct, but use a shallow dish.
   Use a small measuring spoon and put the puree in the measuring spoon
   Slowly dip the measuring spoon spoon first into the solution
   Turn over the spoon and as the cherry comes off your spoon it will sphericate
   Leave in for no more than 1 minute
   Take out and put in a clean bath of distilled water for another minute
   Remove and dry on a saucer. You will want to eat or serve within an hour as the shell will continue to thicken as the 2 chemicals continue to react and will eventually create a hard ball.
   
   If you REALLY want to wow someone, remove the cherry spheres from the water, put a few of them in either a whipping siphon or a soda charger. Charge with CO2 and set it in the fridge for about 30 minutes. Slowly discharge the gas from the charger until all gas is expelled. The cherries will now also be infused and carbonated! When you go to eat them, you will be in for some real fun!
7. People are so cute while eating ^^ (I'm kinda gay but not in the way you may think I am lol)
8. what the hell did i just find?
9. could there be any way to float the solution over pure water, so the cherry stuff is dropped into it, falls through it for like half a second, and is then washed in water, stopping it from clumping together with other spheres?
10. Looks kinda like red caviar.
11. I never thought I would live to see the day, but I witnessed a cherry getting popped on youtube. A science channel no less. I feel so dirty now. Thanks.
12. The first step in making Maraschino cherries is to preserve them in a solution containing calcium chloride.
    
    https://en.wikipedia.org/wiki/Maraschino_cherry
13. wanted to ask if you are a food sciences ? and if do mind if ask a few ask questions I plan on going in that field right now
14. dunk the puree with a ladle?
15. What happens if accidentally some of that foam reaches the vacuum pump ?
16. Super Simple suggestion. Use a hotel pan for your bath not a little chemist flask. then you got room to make a ton of spheres man.
17. The matrix of cherry spheres looked like the surface of a raspberry.  Maybe you could make a sheet of smaller spheres and then fold it around something tasty for a counterintuitive berry dessert. Great videos and thank you for sharing your passion for self discovery with us.
18. See you next time - bye!
19. Wow, some serious hate in this comments.  Let's take a second to assess if Ben really deserves any hate directed at him.  Hmm, let's see..  No!  Seriously, just watch the video.
20. Gushers?