Stepping into the world of Molecular Gastronomy with the basic spherification technique.
What is spherification? Spherification consists of a controlled jellification of a liquid which forms spheres when submerged in a bath. The spheres can be made of different sizes and have been given names like caviar, eggs, gnocchi and ravioli. The resulting spheres have a thin membrane and are filled with the original liquid. A slight pressure of the mouth on the sphere makes them burst and release an amazing explosion of flavor. (Molecular Recipes)
Neat isn't it?
My setup with everything you need. The ingredient measurements and preparation instructions can be found here.
Always try to be as precise with measurements as you can. Too little calcium chloride can create too thin of a casing and vice versa. Too much sodium alginate can make your "juice" become like jello. This is my 3rd trial and I must say it turned out great. :)
Third time's a charm! From caviar to noodles to ravioli...be creative and have fun with it.
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