spherification
Sign in to save250px|thumb|Spherification of tea 250px|thumb|Spherification of apple juice Spherification is a culinary process that employs sodium alginate and either calcium chloride or calcium glucate lactate to shape a liquid into squishy spheres which visually and texturally resemble roe. The technique was documented by Unilever in the 1950s and brought to the modernist cuisine by the creative team at El Bulli under the direction of chefs Ferran Adrià and Albert Adrià.
Article
5 sectionsContents
- Preparation
- Basic spherification
- Reverse spherification
- See also
- References
250px|thumb|Spherification of tea 250px|thumb|Spherification of apple juice Spherification is a culinary process that employs sodium alginate and either calcium chloride or calcium glucate lactate to shape a liquid into squishy spheres which visually and texturally resemble roe. The technique was documented by Unilever in the 1950s and brought to the modernist cuisine by the creative team at El Bulli under the direction of chefs Ferran Adrià and Albert Adrià.
== Preparation == There are two main methods for creating such spheres, which differ based on the calcium content of the liquid product to be spherified.