Spherification Modes of Use

BASIC SPHERIFICATION

For liquids with watery density

This preparation is best for liquids which, owing to their watery density, present fewer problems for Spherification. Weigh the Algin exactly with a precision scale. Add Algin to 1/3 of the liquid to be used and blend with a mixer until it has completely dissolved. Add the other 2/3 of the main ingredient and leave to rest for 1 hour so that it loses part of the air created by the mixer.

Meanwhile, dilute the cold Calcic with water in a bowl. Prepare another bowl with water only. Make a small test to see how the Algin mix responds in the Calcic bath before proceeding to the preparation.

After pouring in the desired amount of the ingredient with Algin (for caviar, ravioli, gnocchi, etc.), when the desired texture is obtained collect it and rinse it in the bowl of water to get rid of the excess Calcic.

For thick liquids

This preparation is best for thick liquids to which water has to be added to correct their density. If you are working with excessively acid ingredients you should use Citras.

Weigh the Citras and Algin exactly with a precision scale. Always add the Citras to the water you are going to use first of all and blend with a mixer until it has completely dissolved. Then add the Algin and blend again. Add the main ingredient and leave to rest for 1 hour so that it loses part of the air created by the mixer. Meanwhile, dilute the cold Calcic with water in a bowl. Prepare another bowl with water only. Make a small test to see how the Algin mix responds in the Calcic bath before proceeding to the preparation.

After pouring in the desired amount of the ingredient with Algin (for caviar, ravioli, gnocchi, etc.), when the desired texture is obtained collect it and rinse it in the bowl of water to get rid of the excess Calcic.

REVERSE SPHERIFICATION

This preparation is best for liquids with watery density. For the Algin bath to function to the full, it is advisable to prepare it the day before. Blend Algin in 1/3 of the liquid in a mixer until it has completely dissolved, add the other 2/3 and keep in the refrigerator.

Weigh Gluco and add to 1/3 of the liquid to be used. Blend with a mixer until it has completely dissolved. Then add Xantana and repeat the operation. End by adding the other 2/3 of the main ingredient and leave to rest for 1 hour so that it loses part of the air created by the mixer.

After the desired amount of ingredient with Gluco has been poured into the Algin bath, the spheres will form.
Collect them and rinse in water. They can be kept in the desired liquid.

Texturas -  Sferificación -  Modos de empleo
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