Spherification (Direct Method)
Spherification (Direct Method)
Oct 1, 2020
instructables.com
Explore the kitchen alchemy of spherification—experiment with Reverse Spherification, the simplest technique to make large spheres with a liquid center. The sky’s the limit as far as flavors go, so set up your own little kitchen lab and have some fun. Click the link to learn more and enroll in our FREE Spherification class: chfstps.co/1bNXh6m | ChefSteps
2:13
Explore the kitchen alchemy of spherification—experiment with Reverse Spherification, the simplest technique to make large spheres with a liquid center. The sky’s the limit as far as flavors go, so set up your own little kitchen lab and have some fun. Click the link to learn more and enroll in our FREE Spherification class: chfstps.co/1bNXh6m | ChefSteps
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🫧Sources say that in 2003 - Ferrana Adria first thought about using basic spherification, which involves adding sodium alginate to decoctions, soups or purees and turning them into beautiful balls that burst in the mouth and thus release the flavor and aroma of the trapped food. It took several years to perfect this technique. Until recently, no consideration had been given to whether dairy products - cheese, cream or milk - could be spherified. And here there was a problem, because adding algi
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