How do I make large spheres using spherification?
I've had great success making 'caviar' with sodium alginate and calcium chloride. I've used both an eye dropper and a Parmesan shaker (when I needed a whole lot of spheres). But I've never been able to make the larger spheres, sometimes referred to as ravioli. I've had them in restaurants as big or slightly bigger than a grape. What's the technique to get them this large? Anything in particular I need to watch out for?
Best Answer
All you need to do is put the liquid on a spoon and slowly lower it into the bath while tipping so it falls off. It may take a few tries but it isn't difficult to master. Naturally, larger spheres are a bit more delicate so will require gentle handling to remove from bath, rinse, and plate.
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How do you make a molecular gastronomy sphere?
Fill a small bowl with alginate and two additional bowls with water. Scoop up the juice with a measuring spoon and, keeping it close to the surface of the alginate, carefully pour the liquid into the bowl. Through a reaction with the calcium ions and alginate the liquid will instantly form into spheres.How do you make alginate spheres?
Basic spherification requires only that you mix an alginate with a liquid and drop that mixture into a calcium bath. But! If your liquid is too acidic (has a pH below 5), your spheres won't form unless you add sodium citrate.What liquids work best for spherification?
When sodium alginate (dissolved in a liquid) meets calcium chloride (dissolved in water), a chemical reaction happens! Just like when oil is mixed with water, little spheres start to form in the solution, trapping the liquid inside.How to make LIQUID SPHERES | Easy Molecular Gastronomy
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Answer 2
Michael's answer is good, but I have an even simpler one.
Make your liquid. Now freeze it--ideally in spherical molds, but whatever works well for you.
Bring your alginate solution up to just below the boil--96-98C is perfect. Remove from heat, drop your frozen proto-spheres in one by one.
Note that this was our process for approximately tablespoon-sized spheres, and we used a silicone mold for freezing that was hemispherical. Larger spheres may not melt fast enough to react.
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