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.

May 16, 2025 · Spherification is a culinary technique that turns liquids into small, gel-like spheres, resembling caviar. When you bite into them, they release a burst of flavor, adding both taste and a …

What Is Direct Spherification? Direct spherification is the original method used in spherification preparations. To start making spheres, a small amount of sodium alginate is added to a flavorful …

Sep 19, 2024 · Spherification is a revolutionary gelling technique that allows liquids to be encapsulated in a thin gel, creating spheres that simulate caviars, pearls and other surprising shapes.

In direct spherification, the liquid-sodium alginate mixture is then dripped into a bath of calcium chloride. The calcium ions displace the sodium and crosslink the chains of alginate to make a thin, flexible …

Learn about the modernist technique of spherification, the ingredients it uses and how to apply it to your own cooking.

Oct 17, 2025 · Unlock the magic of spherification, where liquids transform into delicate, burst-in-your-mouth spheres. This culinary art blends science and creativity, turning flavors into playful, edible …

Jun 4, 2015 · Aside from providing a talking point at the table, the purpose of spherification is to achieve a textural sensation in the mouth – a spherified ingredient will hold its shape until bitten into, at which …

What is the difference betweenspherification and reverse spherification? Why does a liquid become entirely a solid in spherification and not in the reverse method?

Feb 23, 2016 · Once linked with molecular gastronomy only, spherification is a fascinating food technique, a reaction reproducing in the kitchen what caviar does in Nature.