how to get powerful flavours when spherifying

Whenever I try to create something delicious using spherification I find that whatever has gone in comes out quite bland (I've tried using fruit juices (non-citric), liquers, soups).

When I taste the food before it goes into the salts, it usually packs quite a punch; so, it's quite disappointing when it comes out and has the lovely texture of caviar but no flavour!

Any suggestions / ideas gratefully received!

molecular-gastronomy spherification

Best Answer

Are you doing regular spherification, where the alginate goes inside the sphere and the calcium on the outside? If so, try doing reverse spherification instead, so the goopy alginate doesn't dilute the flavor.

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What liquids are best for spherification?

The ingredient shot. 8 ounces apple juice, 1/2 tsp sodium alginate, 1/8 tsp sodium citrate, 2 cups of water, 1/2 tsp calcium chloride, plus an additional water bath. Basic spherification requires only that you mix an alginate with a liquid and drop that mixture into a calcium bath.

How do you Spherify food?

Typically, spherification is achieved through evenly dispersing sodium alginate into a flavoured liquid (commonly, the ratio will be 0.5g of sodium alginate to every 100g of liquid) and plunging into a bath of cold water mixed with calcium chloride (also 0.5g to 100g of water).

What chemicals are used in spherification?

Spherification is a culinary process that employs sodium alginate and either calcium chloride or calcium glucate lactate to shape a liquid into squishy spheres, which visually and texturally resemble roe.

How long do spherification pearls last?

Unlike the caviar obtained with the basic spherification, the interior of the sphere will remain liquid.So you can keep the spheres in their juice for up to 12 hours or you can macerate the spheres in any liquid to change the flavor or color.

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