Spherification

Spherification (of providing sphere shape ) is a culinary technique used primarily in modern cooking. Spherification is a fairly old technique (patented in 1946 by Peschardt, WJM, “Manufacture of artificial edible cherries.” US Pat. 2,403,547) for the preparation of certain dishes in which it is desired to imitate a shape, and texture, very similar to the roe of fish . Encapsulation with gelatin textures is a technique that makes flavors suddenly appear in the mouth. The technique has been used since the 90s in haute cuisine in the preparation of various foods (generallyliquids ) such as wines, fruit or vegetable juices, etc. In this way you can obtain apple caviar (apple juice), port caviar (made with port wine ), tea caviar (made with green tea ), coffee caviar.

Summary

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  • 1 Types of spherifications
  • 2 Inverse spherification
  • 3 Examples of spherifications and molecular cuisine
  • 4 Source

Types of spherifications

The goal is to get spheres of food that is. Food that is gelling little by little thanks to the action of products such as calcium alginate , sodium chloride and sodium citrate .

To make direct spherification, basically three baths are used and the following steps are followed: • The product to be spherified is put together with the alginate. It is crushed with a mixer and left to rest for a few minutes, it is important that the small bubbles that form during the ‘shake’ disappear completely. Another important point in this first point is the pH, if it is less than 4 to that first bath, sodium citrate is added, in its proper measure since this substance can spoil the flavor. Too acidic breaths do not gel well. • In another container, mix water and calcium chloride, the ratio is 5-8 gr per liter of water and we will put more or less according to the size of the final sphere. • With the help of a syringe or the like, we put drops of the first mixture or bath and drop it in the second bath. the gelationIt occurs when both substances come into contact. After waiting about 3 minutes, with the special spoon that is like a mini slotted spoon, we put the spheres in a bath with water. This last bath will cleanse our ‘pearls’ of the flavor it may get from calcium chloride. Note: if the second bath is too long we will get much harder spheres, which is not advisable.

Reverse spherification

This second way of spherifying is used for liquids that already have calcium in their composition, such as milk or other dairy products and also to achieve an amazing effect, spheres that are liquid inside and gelatinon the outside and explode on the palate. The technique also involves 3 baths: • In the first, the product to be spherified is placed either with calcium alginate (if the product does not have calcium per se) or with its own calcium or with gluconolactate. If the product does not have a proper density, 2 grams of xanthan will be added to give it so that it has enough weight so that it can be immersed in the second bath. • In the second bath, put a liter of mineral water with 5 grams of alginate. With a spoon, take part of the first mixture and put it in the second, a limited time for the liquid interior to remain. • Then they wash in the last bathroom that has water alone. If the pH of the liquid to be spherified is not close to 6, that is to say acid, we will add sodium citrate, in order to make it more acidic and thus gel better.

Examples of spherifications and molecular cuisine

Defining molecular cuisine , of course, does not correspond to me who am a perfect layman in the matter but if we understand molecular cuisine as the relationship of the physical-chemical properties of food and the technological processes that they undergo to achieve a result X and we consider that food is organic compounds (proteins, carbohydrates, lipids and vitamins) and minerals that when subjected to processing are capable of modifying or manifesting their properties, transforming into foams, emulsions, gels or other structures , today’s recipe is molecular cuisine since, applying a hot gelling agent on coconut milk we get a coconut flan, ultrafastly, having thus transformed the original structure of the food after processing. The mango flambé is another song, but you had to accompany the coconut with something. A quick and surprising recipe that I recommend 100%

 

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