Spherification means exactly what it sounds like it means. It’s the process of taking liquid, which takes the shape of its container, and reshaping it into a sphere. The liquid is barely solidified on the outside, and left to be itself on the inside – a ravioli with itself as both delicate skin and liquid filling.
The technique relies on a simple gelling reaction between calcium chloride and sodium alginate: enrich a tasty liquid with either calcium or alginate and then drop it with a squeeze bottle, syringe, spoon, or whatever else will get the job done, into a bath of either calcium or alginate. After a certain amount of time (the longer the time, the thicker the jelly-shell that develops) gently remove, rinse, and serve. The pictures shown here are of a Truffled Veal Jus Ravioli I had the Honor of producing at work the other day
The technique relies on a simple gelling reaction between calcium chloride and sodium alginate: enrich a tasty liquid with either calcium or alginate and then drop it with a squeeze bottle, syringe, spoon, or whatever else will get the job done, into a bath of either calcium or alginate. After a certain amount of time (the longer the time, the thicker the jelly-shell that develops) gently remove, rinse, and serve. The pictures shown here are of a Truffled Veal Jus Ravioli I had the Honor of producing at work the other day
The technique relies on a simple gelling reaction between calcium chloride and sodium alginate but experimentation with percentages of the chemicals in the liquid might be necessary if you're not following a recipe
1: Enrich a liquid with either calcium or alginate
2: Drop it with a squeeze bottle, syringe, spoon, or whatever else will get the job done, into a bath of either calcium or alginate
3: After a certain amount of time (the longer the time, the thicker the jelly-shell that develops) gently remove
4: Rinse and serve
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