Spherification and Caviar Technique
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Origin
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Description
Spherification — the encapsulation of a liquid in a thin, fragile gel membrane that bursts on the tongue — was developed by chef Ferran Adrià at elBulli in 2003 using sodium alginate and calcium chloride. The technique exploits the chemistry of alginate gels: in the presence of calcium ions, sodium alginate forms an instant gel at the interface between an alginate solution and a calcium solution. Modernist Cuisine provides the comprehensive scientific framework and the parameters for both basic and reverse spherification.
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The Thread
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Flavour Context
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Pillars V — VII
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