I've always found a way to make up an answer if I didn't know the answer. But you've really got me on this one because I can't even pretend I've never made

this. I've never made bursting boba either. Cheers to you, Chelsea.

So on the off chance we could be helpful, could you give us like step by step? How do you make it?

Yeah. So essentially what you do

is you pick your flavor of choice, like a Gatorade or something, heat it up into a pan, just following the directions for just like basic gelatin. And in the meantime, for like half an hour, an hour, you put a glass of vegetable oil in the freezer and you let it chill. Then you take it out and I do then put it in like an ice bath to keep it cold. I have the plastic get to a hypodermic needle and I put the, draw up the Gatorade solution up into it with all the pectin and everything. And then I just kind of like slowly push the lever down to allow it to drop into the oil so it forms a perfect little bubble and then eventually it flows down to the bottom of the glass when it gets heavy enough and it looks kind of like fish eggs at the bottom there when i pour it out into like a strainer they usually either break up now i've found like the auger works the best, but usually it only lasts for like a little teeny tiny bit. And if I try to like kind of rinse the oil off, it kind of breaks them up even more. You

don't have trouble with the spheres forming when you put them, drop them into the

cold oil, right? No, it's perfect. It's

just that they're not resilient. They're not tough enough when you strain them out. Yeah. My relatively uninformed reaction is you don't have enough thickening. So I would wonder whether you needed to use more gelatin. Or do you also chill the liquid with the gelatin down a little bit before it's put in? Is it still pretty hot when it goes into the oil?

Well, you've got to work quickly before it starts setting. It

takes a while to set though, right? I mean, I've worked with gelatin before. It'll take a while. I would just wonder whether it may be, it needs to be a little cooler before it goes in the oil. But I think the big thing is insufficient amount of gelatin. But

I know like if I try to use like pectin or gelatin, sometimes if I put too many drops in the bottom, like into the glass, sometimes they're just so fragile. They'll just make a whole big bubble and just not fill the fight at all. The auger does the best. There's

one other thing. There's two kinds of pectin. There's low sugar pectin or regular pectin. And the low sugar pectin comes in a pink box. This may be a lower sugar situation than it's usually used to. So you might want to try that and that might thicken up better. But it just sounds like I would double. That's a good idea, actually. Yeah. Either use low sugar pectin or double the gelatin amount. Yeah. Because it doesn't sound like it's having trouble forming. It's just not keeping its shape.

Yeah. The other thing is that if it's too much of gelatin, it could just completely sodify into like a marble.

You know, that's exactly right. Like a lot of gelatin desserts will keep setting. Like if you put in the refrigerator for two or three hours and then you want to serve it. Yeah. If you let it sit in it for eight hours, it'll get a lot firmer.

Yeah.

So you're right. Gelatin's really tricky because it'll just keep setting. Try the low sugar pectin and see if that works.

Okay. There you go. That's a great stab at that.

See, I pulled something out. It may not work, but it sounded good. Anyway.

Yeah. Sounds good.

Well, let us know because this is a new one on me.

Yeah. Try it out. All right. Take

care. All

right. You too. Thank you.

Yeah. Bye-bye.

This

is Mill Street Radio. Coming up from diet soda to organic farming, Tamar Haspel reveals the most controversial truths about food. That's after the break. I think meal kits have to have three things. Fresh, healthy ingredients, personalization, and flexibility. And Hungry Root has all three. Hungry Root gets to know you personally, health goals, dietary restrictions, favorite foods, and how you cook. They build you a personalized cart with all of your grocery needs for the whole week, including easy four-ingredient recipes to put those groceries to good use. My box included prosciutto, organic carrots, fresh asparagus, tortillas, and I also ordered some pulled chicken for a quick supper for my kids. Plus they have over a thousand recipes and you can choose ingredients that fit your personal diet. So you're going to love Hungry Root as much as I do. Take advantage of this exclusive offer. For a limited time, get 40% off your first box, plus get a free item in every box for life. Go to HungryRoot.com/Milk Street and use code Milk Street. That's HungryRoot.com/Milk Street, code Milk Street, to get 40% off your first box and a free item of your choice for life. HungryRoot.com/Milk Street, code Milk Street. You know, I'm no fan of chemicals in my food, but I'm also no fan of chemicals in my household products, including laundry detergent. So I was pretty surprised to learn that laundry detergent is one of the worst culprits. Every was leaving behind an invisible, harsh chemical residue. Now that's why I made the switch to EarthBreeze laundry sheets. They don't have chemicals such as dyes, parabens, phosphates, and preservatives. I did give them a try and they were indeed great. No mess, just lightweight sheets that are pre-measured and mess-free. I tossed one sheet into the wash and it instantly dissolved and the clothes came out clean. The sheets come in a slim plastic-free cardboard envelope which saves space and you don't have to lug around a big jug. And I feel so much better knowing I'm not exposing my family to those unnecessary toxins. If you want a gentler clean, please switch to EarthBreeze. Right now, you can get 40% off with your auto shipment at earthbreeze.com/milk. One more time, earthbreeze.com/M-I This is Milk Street Radio. I'm your host, Christopher Kimball. Diet soda is bad. Organic farming has all the answers. According to my next guest, we tell ourselves all kinds of lies about food. Tamar Haspel is here to discuss her Washington Post article, 10 Things I Know That Are True About Food That People Do Not Want to Believe. Tamar, welcome to Milk Street.

Thanks for having me. I'm a big Milk Street fan. I have several of the cookbooks on my shelf. That's

the first thing we ask as a pre-interview is, do you subscribe to Milk Street? So first of all, you're going to be one of the most unpopular people ever. I'm used to it. After we go through the 10 things I know are true about food. Now, the first thing is gene editing can be used for good. And one of the examples caught my eye because when I was a kid, we had this beautiful chestnut tree outside of our house. And of course, it died, was cut down. And when I was growing up, you know, chestnut trees were dying right and left. So I guess gene editing might be able to bring them back. It's

possible. Scientists have been working on this for quite some time. And the reason all the chestnut trees died is because there was a blight. It's a kind of fungus. But these scientists figured out that they could take one gene from wheat, and that gene allowed the tree to metabolize oxalic acid. And it was oxalic acid from the fungus that killed the trees. And, you know, I believe they're still working out all the kinks. The trees are not out in the wild, but I am holding out great hope this will give American chestnut trees a second life. Well, you also

had an example closer to the food industry. You say chickens that produce only female eggs. Right. And you parenthetically remark, so 7 billion male chicks don't have to be put through a grinder. 7 billion. Yeah, that's just, that is amazing.

Saving all of those lives. And not to mention, yes, of course, the chicks themselves. But think about the people whose job it is to throw chicks into a grinder and think about the toll that that must take on your humanity.