Spherification – Adding calcium lactate to flavored liquids creates tiny “caviar” spheres that pop in your mouth 2.

What spherification does is put back in what the manufacturers of sodium alginate take out. First, the food, whatever it is, is pureed until it’s liquid.

At the Spherification Potluck last month, graduate students Liz Roth-Johnson and Kendra Nyberg delved into the process on the molecular level. Gelation is made possible through the interaction between ...

Spherification is a molecular gastronomy technique that turns liquids into delicate, gel-like spheres that burst with flavor when consumed. Andrés praised Frank’s execution, ...

Reverse spherification ramps up the surface tension of a droplet, making it so stable that it stays together even if it’s pushed around a bit. Skip to main content. Open Navigation Menu ...

Visit a Bazaar by José Andrés location near you on May 15-24 after watching the chefs on Yes, Chef! try their hand at spherification — then taste the original at The Bazaar New York, The ...

The kit “Spherification” includes a new texture, Gelly, a 200 Bloom gelatine (average power for gelification) that is ideal for moldable spherifications, mousses, aspics and countless recipes.