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The process of shaping a liquid into spheres which resemble caviar (both visually and texturally).
Without calcium:               liquid is mixed with sodium alginate, then dripped into a cold solution of calcium carbonate.
Reverse spherification : (substances containing calcium) the substance is dripped into an alginate bath.
Result :                              A sphere of liquid covered with a thin gel like membrane , similar to caviar.



                                                             Reverse Spherification Question


                                    Some thoughts on : molecular gastronomy






                         Cantaloupe                                                                                                     Vodka and grapefruit cocktail

Cantaloup.jpg                                                   Grapefruit.jpg

Comments (2)

let me know how to make yuzu caviar..thank you
Please let me know how cooking with nitrogen liquid..thank you › Cooking Terms › Spherification