Calcium alginate is incredible stuff. It has the ability to surround liquids with a springy membrane so they can hold a shape and be handled like solids. The process is called spherification, and gets a lot of use in upscale, molecular gastronomy-type restaurants. One start-up is even trying replace water bottles using similar methods. But why save the environment with blob technology when you have a deep fryer and no regard for personal safety?
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