Today at Chef’s Armoury we explored the modernist cooking technique of spherification. Apart from a string of entertaining innuendoes there was some serious banter about how to use Sodium Alginate and Calcium solutions to create whimsical yet tasty culinary creations.
If you love balls as much as we do try one of our upcoming molecular gastronomy classes.
Here are some photos from today’s spherification class …
Making Melon Caviar – Direct Spherification
The workbench – A sharp Japanese knife, honeydew melon, digital scale, sodium alginate solution and Caviar Maker.
Professional MG Caviar Maker – available from Chef’s Armoury
Uploading syringes of fresh rockmelon and honeydew juice.
Spheres of melon caviar quickly form after being dropped in a bath of calcium chloride.
Melon caviar was washed in hot and cold water to remove the calcium chloride.
Ready for tasting.
Reverse Spherification of Miso Soup
0.5% sodium alginate solution was used for the setting bath.
Leigh serves up Japanese seaweed – wakame – using moribashi garnishing chopsticks
Warning – explosion of miso soup may occur if opening your mouth during consumption
Reverse Spherification of Coffee Jelly
Time for dessert.
Syringes are very handy – no fuss, no mess
Simply add in the coffee jelly.
A happy ending – Coffee jelly with a juicy liquid centre floating in sweet milkiness.