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SPHERIFICATION

  • Spherification
  • Cooking method to convert a liquid into edible, gelatinous balls

    Spherification is a culinary process that employs sodium alginate and either calcium chloride or calcium gluconate lactate to shape a liquid into squishy

    Spherification

    Spherification

    Spherification

  • Reverse spherification
  • Molecular Gastronomy

    Reverse spherification is a method of molecular gastronomy. This method is similar to spherification, different in that it is used to enclose liquid containing

    Reverse spherification

    Reverse spherification

    Reverse_spherification

  • Molecular mixology
  • Creating cocktails using the equipment and techniques of molecular gastronomy

    food applications can nowadays be commonly found in cocktail bars. Spherification, one of the techniques applied to molecular mixology, is the culinary

    Molecular mixology

    Molecular mixology

    Molecular_mixology

  • Popping boba
  • Topping used in bubble tea

    traditional boba, which is tapioca-based, popping boba is made using the spherification process that relies on the reaction of sodium alginate and either calcium

    Popping boba

    Popping boba

    Popping_boba

  • Molecular gastronomy
  • Scientific study of cuisine

    needed for foams Transglutaminase – a protein binder, called meat glue Spherification – a caviar-like effect Syringe, for injecting unexpected fillings Edible

    Molecular gastronomy

    Molecular gastronomy

    Molecular_gastronomy

  • Calcium lactate gluconate
  • Chemical compound

    good solubility and neutral taste. In addition, it is used in various spherification techniques in molecular gastronomy. It can also be used to help neutralize

    Calcium lactate gluconate

    Calcium lactate gluconate

    Calcium_lactate_gluconate

  • Caviar
  • Food consisting of salt-cured roe

    they are not caviar 'substitutes' but are enjoyed in their own right. Spherification of liquids with alginate (a seaweed polysaccharide) is used to recreate

    Caviar

    Caviar

    Caviar

  • Ferran Adrià
  • Spanish chef (born 1962)

    creams without changing the flavour. Algin is a key component of the "Spherification Kit" and is used for every spherical preparation: caviar, raviolis,

    Ferran Adrià

    Ferran Adrià

    Ferran_Adrià

  • El Bulli
  • Restaurant in Roses, Spain

    creams without changing the flavour. Algin is a key component of the "Spherification Kit" and is essential for every spherical preparation: caviar, raviolis

    El Bulli

    El Bulli

    El_Bulli

  • Panipuri
  • Indian street food

    were created by chefs Gaggan Anand, whose dish Yoghurt Explosion used spherification to create a ball of yoghurt with a filling, and Himanshu Saini, whose

    Panipuri

    Panipuri

    Panipuri

  • Jay Rayner's review of Le Cinq
  • 2017 restaurant review

    with whipped chicken liver mousse Scallops that tasted like iodine A spherification that tasted of "stale air with a tinge of ginger" and reminded him of

    Jay Rayner's review of Le Cinq

    Jay Rayner's review of Le Cinq

    Jay_Rayner's_review_of_Le_Cinq

  • List of cooking techniques
  • backbone (and sometimes the sternum) and flattening it out before cooking. spherification steaming food steamer steeping stewing stir frying straight dough stuffing

    List of cooking techniques

    List_of_cooking_techniques

  • Calcium chloride
  • Chemical compound

    Mahalakshmi R. L. Sruthi, Shaikh Mohd Riyan (2024). Emulsification and Spherification. Structured Foods. CRC Press. ISBN 978-1-003-35544-1. Vega C, Ubbink

    Calcium chloride

    Calcium chloride

    Calcium_chloride

  • Calcium lactate
  • Chemical compound

    gastronomy as a flavorless fat-soluble agent for plain and reverse spherification. It reacts with sodium alginate to form a skin around the food item

    Calcium lactate

    Calcium lactate

    Calcium_lactate

  • Calcium alginate
  • Chemical compound

    controlled-release drug delivery system used in molecular gastronomy in spherification. Gosselin, R.E.; H.C. Hodge; R.P. Smith & M.N. Gleason (1976). Clinical

    Calcium alginate

    Calcium alginate

    Calcium_alginate

  • Edible packaging
  • Food containers which can be eaten

    Biodegradation Calcium alginate Low plastic water bottle Molecular gastronomy Spherification Water bottle Starch-based foam peanuts WikiCell OBrien (February 2018)

    Edible packaging

    Edible packaging

    Edible_packaging

  • Liquid marbles
  • Non-stick droplets

    microfluidics, microreactors and mass-transport. Pickering emulsion Spherification (culinary process) Aussillous, Pascale; Quéré, David (2001). "Liquid

    Liquid marbles

    Liquid marbles

    Liquid_marbles

  • Top Chef Family Style
  • American streaming television series

    two of the following molecular gastronomy techniques: gelification, spherification, siphon whipping, smoking, powderizing, deep freezing, sous vide cooking

    Top Chef Family Style

    Top_Chef_Family_Style

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