Spherification is the process of creating small spheres, often with a liquid center, that resemble caviar. The process uses a gelling agent to achieve the sphere, normally Sodium Alginate dropped in to Calcium Chloride. Reverse spherification involves the same two chemicals but switches the order. ...

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How do I create spherical coffee?

As a Barista, I have been playing around with different coffee flavours and creations. Now I have been thinking of also adding textural elements in the coffee. I was hoping somebody could give me a ...
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How can I hold the flavor and texture of my spheres?

I'm doing apple caviar using alginate in my apple juice and calcium lactate as my spherification bath. Everything worked out well, the result is amazing, but after one hour my caviar turn out to be ...
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What things are good to spherize with algin?

Using sodium alginate, I know you can make "caviar" of many things. For those who are not familiar with the process, here is an online explanation Looking online, however, I keep seeing the same ...
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How can I get good spherification results with alcohol?

I've been trying to make chocolatini (vodka, godiva liqueur, baileys) spheres, but I've had some issues with separation of the alcohols. Also, I've been deciding whether the alginate solution should ...
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Can I reuse an alginate bath for reverse spherification?

Can I REUSE an alginate bath for reverse spherification? If I use a solution of alginate today, can I use the same solution next week? How should it be optimally stored? How long will it keep. How ...
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How to preserve the green colour of mint when doing spherification?

I was recently making some mint spheres using reverse spherification, as a bit of background here was my process: I blended around 15g of mint leaves with 250ml of boiling water and left to steep for ...
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How do I control the shape of my spheres?

I've been experimenting with reverse sphereification this week. The results... well, the results remind me that even the professionals have to practice. How do I control the tension of the alginate ...
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Use of algin and calcium chloride in spherification

I belong to a cooking club in which we have several home cooks who wish they had gone to culinary school. Anyway, I am cooking a dinner in which I am exploring modern cuisine utilizing new molecular ...
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How to fake salmon roe using jello

A couple of days ago I made a first attempt at dessert sushi. Everything went reasonably well except for the salmon roe which I'd planned to make from orange jello. I made my own mould from plasticine ...
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Why did my reverse spherification method fail to produce proper spheres?

After much experimentation with reverse spherification this weekend, I completely failed to get an acceptable product. Caviar didn't form properly. In particular, when dropped from an eye dropper, the ...
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How can I make a chocolate cup that looks like the seaweed on a sushi roll?

I want to make a dessert that simulates a salmon roe sushi (like this) using rice pudding and spherified melon juice with a chocolate "seaweed" wrapping. But I can't figure out how to make the seaweed ...
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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 ...
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What is the best way to hold a sphere and for how long?

I have been playing around with the spherification process. My questions are how long can I hold a sphere and what is the best way to do so??
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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 ...