What is sperification?
Created in 2003 Ferran Adria, spherification is a cooking technique in which the liquid is dropped into a solution to form a thin gel covering around the liquid. The resulting spheres can then be consumed and produced an explosion of liquid taste in the mouth. Spherification uses concepts based on molecular gastronomy or cooking process by chemical reactions. Since the gel is very thin and the same substance as the interior, the gel breaks with a small noticeable resistance during consumption and a seemingly solid meal suddenly becomes a clean liquid. Balls can be of different sizes, from caviar to small eggs and can be created using many different liquids. However, there are certain restrictions. For example, it is not possible to use acidic liquids. Fruit juices or puree, such as mango, as well as other types of lobbying Iquid, such as olive juice, alcohols or dairy products.
There are two typesspheres: basic and reverse. The basic version uses calcium chloride and calcium alginate to create a gel reaction. When these two substances come into contact in solution, the alginate begins to combine its polymers together to form a gel. When creating a bowl, the selected liquid is mixed with one of these substances and the other substance is mixed with water. Then the liquid is lowered into the water solution in the balls and is left to sit a few minutes before removing and rinse of the balls.
The basic version requires the spheres to consume immediately, because the gel forming process does not end when the liquid is removed from the bathtub. The coach is also very fragile, because gel leather is very thin, so it can easily break if ned with caution. Milk and alcohols should not be used in the basic version. Caviar size spheres work best using this method.
The reverse sphere is suitable for dairy products and alcohols. It often relies on a product with high calcium lactate levels like in milkread -free products, and adds the reaction of calcium gluconate and sodium alginate. Although the reaction is carried out in the same way, there are some minor differences in the results. The chemical reaction stops when the balls are removed from the tub so that the balls made using this process may not be consumed immediately. However, they have a stronger shell than the basic versions.