You've probably heard of the famous El Bulli reconstituted olive. They
place a tablespoon of olive puree in some chemical that solidifies the outer
shell. Anyone understand how that works?


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On Sun, 26 Aug 2012 01:07:22 -0400, "Tom Del Rosso"
> wrote:
>
>You've probably heard of the famous El Bulli reconstituted olive. They
>place a tablespoon of olive puree in some chemical that solidifies the outer
>shell. Anyone understand how that works?

All I know is that the concept can make someone a fortune, selling
virginity restorative elixior.

Sqwertz wrote:
> On Sun, 26 Aug 2012 01:07:22 -0400, Tom Del Rosso wrote:
>
> > You've probably heard of the famous El Bulli reconstituted olive.
>
> Uh, no.
>
> > They
> > place a tablespoon of olive puree in some chemical that solidifies
> > the outer shell. Anyone understand how that works?
>
> It's probably an alginate solution. Here is a recipe that
> demonstrates the technique:
>
> http://www.foodarts.com/recipes/reci...53/mock-oyster
>
> The picture is kinda small, but I've seen these before and they
> resemble the fake olives.

Thanks. So it works by absorbing water, according to
http://en.wikipedia.org/wiki/Algin

But if the algin is in a water solution I wonder why it doesn't get
saturated.


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