The spherification process was discovered by mistake in the 1950’s by Unilever and was made extremely popular by renown chef Ferran Adria of Spain. Today the spherification technic was adopted by the Molecular Gastronomy community world wide. Spherification simply put is the culinary process of shaping a liquid into spheres which visually and texturally resemble caviar or pearls. You can produce pearls and caviar with a liquid center by using a reverse technic called Reverse Spherification.
With the Spherificator you will be able to shape almost any item in your kitchen into a pearl/caviar. Whether using raw ingredients (ideal) or commercially available products, the rule of thum is to avoid citric acid at all cost and ingredients with high acidity levels. If a product is highly acidic (tomatoes, coca cola, Tobasco sauce), you can dilute the original product to cut the acidity and add a little extra seaweed extract – aka Alginate. Every Spherificator comes with a recipe and quick tip booklet. In the weeks to come, before delivery of the first devices, this page will be full of recipes, quick tips and much more. Stay tuned!