The magic of spherification: history, concepts and techniques
Spherification is a revolutionary gelling technique that allows liquids to be encapsulated in a thin gel, creating spheres that simulate caviars, pearls and other surprising …
Spherification is a culinary technique that was popularized by chef Ferran Adrià at elBulli, a famous restaurant in Spain. This technique involves turning liquids into gelatinous spheres with a thin outer membrane. It is achieved through the use of substances such as sodium alginate and calcium chloride.
Spherification is a revolutionary gelling technique that allows liquids to be encapsulated in a thin gel, creating spheres that simulate caviars, pearls and other surprising …
At Sosa Ingredients, we are always in pursuit of excellence and innovation in the world of gastronomy. That’s why today we want to share with …
On this occasion, we would like to share with you an exquisite recipe for catering and banquets that will surely surprise you: Teriyaki Blinis with …
The spherification technique is one of the most innovative and creative culinary techniques that have been developed in haute cuisine. This technique consists of encapsulating …