What is the difference between spherification and reverse spherification?

The main difference between reverse spherification and direct spherification is where the gelling agent is put. For reverse spherification gelling agents are added to the setting bath, while in direct spherification you put it in the base.

What is the science behind spherification?

Spherification works because of an interesting bit of chemistry. Originally developed by the chef Ferran Adrià at the elBulli restaurant in Spain, spherification uses the reaction of two common chemicals to form a tough, waterproof membrane around a liquid, such as water.

How does reverse spherification work?

When you pour a spoonful of the flavorful liquid into the spherification bath, the liquid draws itself into a nearly spherical shape. As the sphere sinks, calcium ions at its surface cause a membrane of alginate to gel, encapsulating the sphere of flavorful liquid. So why is it called reverse spherification?

What is spherification technique in molecular gastronomy?

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.

What is needed for reverse spherification?

To produce Reverse Spherification, you need a bath solution with 0.5\% sodium alginate (0.5 g per 100 g of flavored liquid). Sodium Alginate, like most hydrocolloids, needs to be dispersed in the liquid and hydrated before it can gel in presence of calcium ions.

What is the importance of molecular gastronomy in our current food trend?

It is the study of molecules as they relate to the chemical and physical processes of cooking. By discovering the food science behind cooking, molecular gastronomy is able to explain why some recipes fail and others succeed and which ingredients and techniques are optimal.

What is molecular gastronomy?

molecular gastronomy, the scientific discipline concerned with the physical and chemical transformations that occur during cooking. Molecular gastronomy seeks to generate new knowledge on the basis of the chemistry and physics behind culinary processes—for example, why mayonnaise becomes firm or why a soufflé swells.

How does molecular gastronomy work?

How Does Molecular Gastronomy Work? Molecular gastronomy works because of the interactions of different ingredients that cause various effects. Every recipe has underlying physical, biological, and chemical mechanisms that make the dish turn out as intended.

How do you store molecular spheres?

Store the spheres in a jar filled with leftover mango juice. The thin membrane of the sphere is permeable and any liquid they are stored in will eventually penetrate inside the sphere. So storing in plain water will cause the spheres to become diluted.

Why is spherification used?

The flavor of the membrane will depend on the type of spherification used. In direct spherification the membrane will be made of the flavored base so it will have a more pure flavor. In reverse spherification the membrane is made up of the setting bath. Sugar is often added to the setting bath to make it sweeter.

Why is spherification not working?

The Basic Spherification process does not work if the main ingredient is too acidic (PH<5). If necessary , the acidity can be reduced by adding sodium citrate to the main ingredient (if watery liquid) or the water used to reduce the main ingredient density (if thick liquid) always BEFORE you add the sodium alginate.

Who invented reverse spherification?

Credit for the invention of spherification goes to English food scientist William J. S. Peschardt, who patented the technique in the 1940s (U.S. 2403547).

What is molecular gastronomy in food science?

It is the study of molecules as they relate to the chemical and physical processes of cooking. By discovering the food science behind cooking, molecular gastronomy is able to explain why some recipes fail and others succeed and which ingredients and techniques are optimal.

What is spherification in molecular gastronomy?

The techniques we’ll be discussing today are newer and haven’t necessarily been used that long. Spherification is probably one of the most hyped techniques when it comes to molecular gastronomy. It is a great technique to cause a surprise. It’s a new way to present known flavours and a perfect way to confuse people’s sense.

What is the difference between alginate and reverse spherification?

This means that if the alginate is dissolved in the water bath, the gel layer will form around the ingredients. This is called reverse spherification. If, on the other hand, the alginate sits in your product (e.g. the pineapple juice), it will form a gel within the pineapple juice.

How do you make reverse spherification solution?

To produce Reverse Spherification, you need a bath solution with 0.5\% sodium alginate (0.5 g per 100 g of flavored liquid). Sodium Alginate, like most hydrocolloids, needs to be dispersed in the liquid and hydrated before it can gel in presence of calcium ions.