What You Need to Know
Caviar spherification involves dispersing a flavored liquid containing sodium alginate into a calcium chloride bath, forming a thin gel membrane via ionic cross-linking of alginate polymers with calcium ions.
Used to create flavorful bursts in dishes, adding textural contrast and visual appeal to modern plating techniques.
Key Parameters
Temperature
15°C
4°C - 25°C
Time
90 seconds
30 seconds - 3 minutes
Equipment
Caviar maker or syringeCalcium chloride bathFine mesh strainerpH meterPrecision scale
Steps
- 1.
Molecular olive (elBulli restaurant): Encapsulates olive essence while maintaining transparent appearance
- 2.
Balsamic caviar (Modernist cuisine): Provides acid bursts without soaking substrates