Reverse spherification

This post is part of a larger series devoted to a Molecular Gastronomy focused meal I made: Molecular Gastronomy with an Asian Twist Spherification is a modern molecular gastronomy technique that was first invented at El Bulli by Ferran Adria in 2003. While visiting a company called Griffith España, Adria and his team discovered a...Read More »

This STEM-inspired cocktail recipe uses a process called reverse spherification to create an edible concoction that is as fun to make as it is to imbibe.

Many of our foods contain ingredients that seem like they come from dystopian science fiction, says Veronique Greenwood. Why are they there?

These Pumpkin Pie Ravioli Spheres are made with a molecular cooking technique called reverse spherification, and it's super fun!

After my recent Spheres and Circles dinner adventure I decide to put together a quick post on how to get started with frozen reverse spherification. Process The basic recipe for reverse spherificat…

Making spherification caviar is fun but it can be a draining process to make enough for a few cocktails or dishes one drop at a time using just a syringe or squeeze bottle. With the caviar maker you can now multiply the production by 96 times with no extra effort!

This recipe teaches us how to use the reverse spherification technique to make a snow-globe-like popping boba with a floating filling.

The spherification technique, created by molecular gastronomy Chef Ferran Adria in 2003, consists of a controlled jellification of a liquid which forms spheres when submerged in a bath. There are a fe...

The simplest technique for making spheres out of a flavorful liquid.

Glasses are so last season - serve your pre-dinner cocktails in a sphere! These apple mojito spheres are made using reverse spherification, the preferred technique for liquids containing alcohol. Unlike basic spherification, the spheres can be made in advance and stored in water which is more convenient when entertaining. The mojito liquid contains a mixture of classic mojito ingredients (mint, rum, lime and sugar) along with green apple puree which adds an extra dimension of bitter…

Tried my hand at reverse spherification. [homemade]

Reverse spherification is a molecular technique used to spherify liquids containing calcium such as milk and yoghurt. Read on to learn more!

Is the creation of edible spheres all there is to reverse spherification?🤔 Let me show you how you can take this molecular gastronomy culinary technique on a different LEVEL! In this video I'll share with you not only the process of how to make an edible water bubble, but also how to carbonate it, and create a carbonated sphere filled with magic tea!🤩 A little gassy, bloated, yet beautiful edible water sphere. #spherified #moleculargastronomy #molecularcuisine #modernistcuisine #finedining

Modernist Pantry was founded by food lovers just like you. We share your passion for kitchen experimentation and have everything you need to make culinary ma...

Make these delicious Black Pepper infused Spicy Margarita spheres using Molecular Gastronomy! Or just enjoy these as shots!

How to create beautiful and flavorful Spherification as seen in modern cuisines.

Traditional spherification techniques won't work with a rich béarnaise sauce, but our revolutionary new spherification technique makes the impossible highly doable! By adding gelatin to the spherification liquid we are able to stabilize the béarnaise sauce as it cools, giving time for the proper encapsulation to form. The effect is similar to traditional reverse spherification, with new added possibilities! We recommend serving the béarnaise warm (preferably on a steak) to keep it as fluid…

Culinary Physics Blog: Exceptional food that worth a special journey. Distinctive dishes are precisely prepared, using fresh ingredients. And all other foods that can kill you. Culinary Physics is a Molecular Gastronomy blog specializing in molecular gastronomy recipes-food style, molecular book review, molecular gastronomy kit review and molecular gastronomy restaurants guide.

A part of our Kitchen Theory ‘Elements’ multi sensory dining events we are using the reverse spherification process as a main element on our ‘Sea Spheres’ dish. (note: this event […]

From our upcoming Kitchen Alchemist's Notebook: These Pickled Mustard Seed Spheres create texture within the sphere, delivering impressive fine dining taste + visual appeal at home. This molecular gastronomy recipe proudly pushes the boundaries of reverse #spherification. #modernistpantry #kitchenalchemy #moleculargastronomy #moleculargastronomyrecipes #recipes #howtomake #dishes #gourmetrecipes #modernistcuisine #modernistcooking #plating #spherificationrecipes #reversespherification