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Liquid Spherification

Liquid Spherification. sFun with spheres!. Objectives . What is Spherification? – History, types, and how it is used How it works The Technique and Procedure Taste Testing. What is Spherification?.

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Liquid Spherification

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  1. Liquid Spherification sFun with spheres!

  2. Objectives • What is Spherification? – History, types, and how it is used • How it works • The Technique and Procedure • Taste Testing

  3. What is Spherification? • A technique of molecular gastronomy that encapsulates a liquid using a short term gelling reaction. • Technique was developed by Unilever in the 1950’s and introduced into the culinary world at a restaurant called elBulli by chef Ferran Adria • Direct Spherification: Adding a sodium alginate solution to a calcium lactate bath. A little more difficult and best if going to serve immediately. • Reverse Spherification: Adding a calcium lactate solution (typically frozen) to a sodium alginate bath. Holds well in liquid for 30 minutes to 1 hour.

  4. How does it work? • Sodium alginate – derived from brown algae • Calcium Lactate – found in crystalline structures of aged cheeses but more commonly in supplements.

  5. How does it work? • Calcium in the solution attracts alginic acid chains. • Sodium gets kicked off and bonds with water. • An insoluble calcium alginate lattice is formed around flavored solution • If left in solution, the entire sphere will gel.

  6. The Uses Pea Parmesan “Ravioli” Cointreau “Caviar”

  7. The Most Common Use Pimento (gel) Stuffed Olives

  8. The Process • For the alcohol • Combine: • Vodka (mmm Vodka) • Pomegranate Juice • Lime Juice • Triple Sec • Calcium Lactate • Cover and refrigerate for 8 to 24 hours • For the setting bath • Combine: • Water • Sugar • Sodium Alginate • Heat to finish dissolving sugar • Cover and refrigerate for 8 to 24 hours

  9. The Process • Pour the alcohol mixture into your favorite shaped silicone molds, preferably half spheres, and freeze until solid. • While mixture is freezing, bring setting bath to room temperature. • Remove the now frozen cocktail from the mold and place in the setting bath for approximately two minutes. • You may place 4 – 5 individual cocktail shapes at a time, be careful not to let them touch. • Place your creation in a bath of water to rinse and serve immediately or hold in pomegranate juice for a maximum of 24 hours.

  10. Don’t forget to take the online quiz for 1000 extra credit points! • Another 3000 points for those that turn in pictures of their home experiments over break!

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