date:Sep 29, 2012
sformation.
SPHERIFICATION
It is the culinary process of shaping a liquid into spheres of liquid held by a thin gel membrane which visually and texturally resembles caviar ravioles with liquid interior that bursts in the mouth when eaten. Sodium alginate is added to preparation, and then it is dripped in to a calcium bath to form spheres and finally rinsing with water.
Additives used
Sodium alginate
Sodium alginate is a salt extracted from the viscous liquid from the cell wall of brown alg