• Sat. Aug 13th, 2022

mccoy.ventures

All content has been processed with publicly available content spinners. Not for human consumption.

How to perform the culinary technique of spherification at home

DJWYNK Molecular Cuisine mango jelly on white background

Zhanna Tretiakova/Alamy

IF YOU eat at fancy places, you may have encountered orbs of sauce or puree, held inside a membrane, that burst in your mouth. Making them involves a little chemistry, but it can be done at home.

Now a staple of modernist cuisine, the spherification technique was patented in 1942 by food scientist William Peschardt and later popularised by chef Ferran Adrià at El Bulli restaurant in north-east Spain in the 2000s.

To try it, you need two special ingredients that can be ordered online. One is a salt called sodium alginate, which comes from brown algae. Alginate is formed …