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ChefTalk.com › Cooking Terms › Spherification




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
ChefTalk.com › Cooking Terms › Spherification