Details
Overview
Chefs are constantly looking for ways to push the boundaries of what is possible in a culinary context. For years the Molecular Gastronomy community has been using techniques to create dishes that challenge culinary norms and present food in a way that is familiar, yet extremely different. One of these methods is spherification. The process is used to create caviar like balls that can take on any flavour, sauce or topping. Alginate, a seaweed extract, is mixed with Calcium to form a pearl like shape. This is the same process that our newest product, the Spherificator, replicates.
This product was created due to the demand of chefs, bakers, and foodies, who have been creating caviar substitutes with tools and products that are often difficult to find. The Spherificator is a hand held device that allows you to easily shape liquid into pearls through a process called Reverse Spherification.
As described by the Spherificator, “Whether using raw ingredients (ideal) or commercially available products, the rule of thumb is to avoid citric acid at all cost and ingredients with high acidity levels. If a product is highly acidic (tomatoes, coca cola, Tabasco sauce), you can dilute the original product to cut the acidity and add a little extra seaweed extract”.