In order to develop more the challenge that we put in a few days ago our research section, then we will develop something the theoretical part of this spectacular culinary technique.

If we were to define the spherification would say that is the controlled gelification of a liquid immersed in another form fields. If we make a more detailed approach can establish the spherification of two types: Basic spherification and Reverse spherification.

Basic spherification is usually performed with the combination of alginate (E-401) and calcium chloride (E-509). The alginate, purified chemical obtained from brown seaweed, always will want the product you esferificar and here we must take into account the acidity of the product. Its pH should be between four and seven as close to six. If instead the mixture was strongly acidic (below four) or very basic (up to seven) would manage to make the spheres. In this case the mixture could be stabilized with sodium citrate (E-331) to achieve the required pH. It is also important to know that the mixture should have a texture esferificar slightly creamy esferificar not possible liquid.

When we add the alginate (about 5 grams per kilo of liquid to esferificar) the product we want to be immersed in esferificar this drops in a calcium chloride solution (about 10 grams per kilo of liquid) and around these drops will generate an outer membrane to stabilize the drop. In the end it is important to go through a container of water droplets stabilized to wash and remove the calcium chloride that may have become attached to them.

Spherification has different techniques and other widely-Agar-agar is used (E-406), also polysaccharide from seaweed, in the liquid and soak it in oil esferificar. As you can imagine this method is cheaper and easier to find ingredients.

Reverse spherification is so named because the process is reversed, ie the product we will esferificar which should contain calcium and immersed in water with alginate. If the product has calcium in it (milk, yogurt, mascarpone, etc.). We should not add more, but if instead we add calcium has not gluconolactate calcium and that will provide the calcium you need to get form the membrane external contact with the solution containing the alginate.

If you want to follow through with all this I recommend you start with the basic spherification strange if you think everything is used, do not worry all you can find in specialty stores like cocineros.info where you can buy online or at the Madrid local .