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Science & Nature

Food Science: Boba Tea and Cold Spherification (Young Learners Edition)

In this one time course students will learn how to make boba tea (vegan options available) and the science behind cold oil spherification.
Danita
1542 total reviews for this teacher
New class
  There are no upcoming classes.
Class
50 minutes
per class
Meets once
6-8
year olds
3-6
learners per class
per learner

How does a "One-Time" class work?

Meets once at a scheduled time
Live video chat, recorded and monitored for safety and quality
Great for exploring new interests and different styles of teachers

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Description

Class Experience

Agar agar powder(1/4 tsp) OR flavorless gelatin powder (two 7 gram packets) Liquid (any drink you are fond of) - 1/3 cup - this will be your boba flavor Oil - I like to use vegetable (2 cups) - the oil should be cold, please make sure to put it in the fridge a few hours, if not the night before, class) - DO NOT USE COCONUT OIL - it is solid at room temperature and will not work for this recipe Measuring cups and spoons A tall cup (the more narrow and tall the better) A dropper or syringe for creating the droplets Slotted spoon or Sieve Medium bowl For the tea: A cup (regular drinking glass is fine) Milk (whatever type you like best) A sweetener like honey or sugar Your favorite tea (should go with your boba flavor) - it is great if you could brew and cool this ahead of time so you can enjoy your boba with the tea at the end of class
50 minutes per week in class, and maybe some time outside of class.
We will need to use the microwave or stove top to heat up our flavor mixture. An adult should be present to assist learners and increasing safety.

Teacher

Danita
🇺🇸
Lives in the United States
Scientist who is enthusiastic about STEM
1542 total reviews
1218 completed classes

About Me

Hello! am a scientist and adventurer. I have a Masters degree in Animal Science with minors in Chemistry and Fish & Wildlife. I started my journey investigating sheep and goats, went on to study shrimp and zooplankton, and have many years of... 
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