Chemistry in the kitchen

Puff the Magic Dragon

Dragon fruit served on yucca chips with shrimp ceviche, avocado caviar. The key molecular gastronomy piece here is the avocado caviar. To make this the chef adds alginate to a strained avocado puree and drips the mixture into a bath of calcium chloride and water. This creates a microscopic film over the avocado puree to turn a liquid into a solid until you put it in your mouth and it bursts open.