spherifikaatio

Spherification is a culinary technique that involves transforming a liquid into spheres that resemble caviar or pearls. This process is achieved through a chemical reaction between calcium ions and alginate, a substance derived from brown seaweed. There are two primary methods: direct spherification and reverse spherification.

In direct spherification, the liquid to be spherified is mixed with sodium alginate. This mixture is then carefully dropped into a bath containing calcium chloride dissolved in water. As the alginate liquid comes into contact with the calcium ions, a gel forms on the surface, encapsulating the liquid within a delicate membrane. This method is suitable for liquids that are not too acidic or alcoholic.

Reverse spherification is used for liquids that are high in calcium or acidic. In this technique, the calcium salt, typically calcium lactate gluconate, is added to the liquid to be spherified. This liquid is then dropped into a bath containing sodium alginate. The gelation process occurs from the outside in, creating a sphere with a liquid center.

Spherification allows chefs to create visually striking dishes and novel textures. The resulting spheres can burst in the mouth, releasing their liquid contents. This technique is a form of molecular gastronomy, a discipline that explores the physical and chemical transformations of ingredients during cooking.