Spherification introduced by the greet Chef Ferran Adria from
Spherification is a spectacular cooking technique introduced, which enables us to prepare recipes that no-one had even imagined before. It consists of the controlled gelification of a liquid which, submerged in a bath, forms spheres. There are tow kinds:
Spherification means exactly what it sounds like it means. It’s the process of taking liquid, which takes the shape of its container, and reshaping it into a sphere. The liquid is barely solidified on the outside, and left to be itself on the inside. The technique relies on a simple gelling reaction between calcium chloride and sodium alginate: enrich a tasty liquid with either calcium or alginate and then drop it with a squeeze bottle, syringe, spoon, or whatever else will get the job done, into a bath of either calcium or alginate. After a certain amount of time (the longer the time, the thicker the jelly-shell that develops) gently remove, rinse, and serve.
Basic Spherification: http://www.youtube.com/watch?v=9lcNupGGkkw&feature=related
Citras- Spherification: it's a product made from sodium citrate, obtained mainly from citrus; it is usually used in the food industry to prevent darkening of cut fruits and vegetables. It has the property of reducing the acidity of foods, and using it makes it possible to achieve spherical preparations with strongly acidic ingredients. Dissolves easily and acts instantaneously. Characteristics: Presented in a refined powder. Highly water soluble. One of Ferran Adria's Molecular Gastronomy gimmicks is Spherification, if you will (though Fire fox spell-check won’t) — in which a liquid “filling” containing a small amount of a brown seaweed derivative known as sodium alginate is dropped in to a bath of calcium chloride. The reaction between the sodium alginate and the calcium chloride forms a thin membrane around the filling, sealing it into a sphere. Sounds so simple, right? Only with practice.
Tools Spherification: Spherification is a new process that uses a very specific technique. For this reason, the tools used for this purpose have been subjected to numerous tests. The Eines pack contains the most useful tools for each step in spherification.
Once the desired shape and size are determined, the right tool must be chosen: Syringes are used to create drops that make spherical caviar. For larger preparations (mini-spheres, ravioli, gnocchi, balloons), Dosing Spoons must be used. Collecting Spoons are used to remove and wash the spherical preparation from the calcic bath.
Saying by Adria: “If we had never seen water before, we would be amazed…When you try a new product, you don’t know what it is, you have to experience It." behind thus aide inventions and discoveries may seem weird, they are merely unfamiliar.
The definition of Cuisine means that a diner is there to think. Not to chat about the day’s events, but to consider what we eating and to be. Amazed, and really
Concentrate on the dish in front of you. Therefore the food must be sufficiently thought provoking. Chef's how washer's to create new dishes must understand the history of a technique before they can build on it. If you want to be a foams.
The majority of the day the chef work hard, devoted and demonstrations, create a new dish's from his consumer's. The chef showed older techniques and unveiled some of the latest things he has been working on.
By the Year's past, the idea of F.Adria is affected acceleration around the world. Chef's embracing is idea with faked arms, they devoted and demonstration a new cousin. A good example is Restaurant-T' Brouwerskolkje.
The food straddles the line between traditional Mediterranean cuisine and hypermodern cooking, excellent master of food and specially, playing with combinations of taste and bite. He uses inventive techniques and wit, while still retaining familiarity. Demoed four dishes which highlighted his playfulness and need to have fun while he is cooking.
This is head of the Molecular Gastronomy Group in the Laboratory of Chemical Interactions at the College de France in
TEXTURAS- is a line of products to create a world of new preparations. The Emulsifiers product line initiated with LECITE. It allows the creation of airy, light textures. A new way of seasoning or bringing an elegant touch to finish a dish in a spectacular way. GLICE is obtained from glycerin and fatty acids. It's a product with high stability as an emulsifier. Similar to oil, it must be broken down with a fatty element and then added to the watery element. Characteristics: Indissoluble in water. It dissolves in oil at 60°C. The mixture of oil and GLICE in water must be integrated slowly. Ingredients Glice: 300 g Monoglyceride in flakes.
This futuristic food is about science and technology. The first is learning the chemistry of food and flavour so that new combinations and interpretations can be created. The second is bringing industrial and laboratory tools into the kitchen so that new forms of pleasure can be brought to the table.
http://video.aol.com/video-detail/cuisine-moleculaire/4014890154
They are many tricks with Spherification Technology do a new dies, bat
Although I'd probably never be able to do anything like this at home in my own Kitchen. To demonstrate crazy technique at list no to day. It is no surprise that home cooks are not rushing to try the Textures products, especially as they are currently only available in catering-size canisters. But that may change soon. This revolution is exciting. After all, these are the first new techniques in cooking for hundreds of years.
At the International Chefs Congress September- 2007 at New York City, Chef Jose Andres, Restaurant Atlantico Washington DC's fine Spanish chef, - presented his tribute to famous Spanish chef Ferran Adria the technique, examining the natural jelly inside a tomato and recreating it with the process of spherification. He presented the two, natural and fabricated, side by side.
The technique relies on a simple gelling reaction between calcium chloride and sodium alginate but experimentation with percentages of the chemicals in the liquid might be necessary if you're not following a recipe:Step 1: Enrich a liquid with either calcium or alginate
Step 2: Drop it with a squeeze bottle, syringe, spoon, or whatever else will get the job done, into a bath of either calcium or alginate
Step 3: After a certain amount of time (the longer the time, the thicker the jelly-shell that develops) gently remove
Step 4: Rinse and serve.
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