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- Spherification abstract "Spherification is the culinary process of shaping a liquid into spheres which visually and texturally resemble caviar. The technique was originally discovered by Unilever in the 1950s (Potter 2010, p. 305) and brought to the modernist cuisine by the creative team at elBulli under the direction of executive chef Ferran Adrià. There are two main methods for creating such spheres, which differ based on the calcium content of the liquid product to be spherified. For flavored liquids (such as fruit juices) containing no calcium, the liquid is thoroughly mixed with a small quantity of powdered sodium alginate, then dripped into a bowl filled with a cold solution of calcium chloride or calcium carbonate. Just as a teaspoonful of water dropped into a bowl of vegetable oil forms a little bubble of water in the oil, each drop of the alginated liquid tends to form into a small sphere in the calcium solution. Then, during a reaction time of a few seconds to a few minutes, the calcium solution causes the outer layer of each alginated liquid sphere to form a thin, flexible skin. The resulting "popping boba" or artificial "caviar" balls are removed from the calcium-containing liquid bath, rinsed in a bowl of ordinary water, removed from the water and saved for later use in food or beverages.Reverse spherification, for use with substances which contain calcium or have high acid/alcohol content, requires dripping the substance (containing calcium lactate or calcium lactate gluconate) into an alginate bath. A more recent technique is frozen reverse spherification, which involves pre-freezing spheres containing calcium lactate gluconate and then submerging them in a sodium alginate bath. All three methods give the same result: a sphere of liquid held by a thin gel membrane, texturally similar to caviar.".
- Spherification thumbnail Esferificación_de_Té.jpg?width=300.
- Spherification wikiPageExternalLink spherification.
- Spherification wikiPageExternalLink the-science-of-spherification.
- Spherification wikiPageID "23048632".
- Spherification wikiPageRevisionID "559385736".
- Spherification hasPhotoCollection Spherification.
- Spherification subject Category:Cooking_techniques.
- Spherification subject Category:Molecular_gastronomy.
- Spherification type Ability105616246.
- Spherification type Abstraction100002137.
- Spherification type Cognition100023271.
- Spherification type CookingTechniques.
- Spherification type Know-how105616786.
- Spherification type Method105660268.
- Spherification type PsychologicalFeature100023100.
- Spherification type Technique105665146.
- Spherification comment "Spherification is the culinary process of shaping a liquid into spheres which visually and texturally resemble caviar. The technique was originally discovered by Unilever in the 1950s (Potter 2010, p. 305) and brought to the modernist cuisine by the creative team at elBulli under the direction of executive chef Ferran Adrià. There are two main methods for creating such spheres, which differ based on the calcium content of the liquid product to be spherified.".
- Spherification label "Esferificación".
- Spherification label "Spherification".
- Spherification label "Sphérification".
- Spherification sameAs Esferificación.
- Spherification sameAs Sphérification.
- Spherification sameAs m.064nww_.
- Spherification sameAs Q784688.
- Spherification sameAs Q784688.
- Spherification sameAs Spherification.
- Spherification wasDerivedFrom Spherification?oldid=559385736.
- Spherification depiction Esferificación_de_Té.jpg.
- Spherification isPrimaryTopicOf Spherification.