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{"activity_order":null,"activity_type":["Technique"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-04-30T18:40:55Z","creator":null,"currently_editing_user":null,"description":"Welcome to the ChefSteps spherification course! If you haven't <a href=\"http://chefsteps.com/courses/spherification\">purchased a kit yet</a>, that is the easiest way to get started with these activities. Now let's begin with the simplest technique, reverse spherification.\r\n\r\nReverse spheres are made using two components: a flavorful liquid that contains a calcium salt, and a spherification bath that contains a hydrated gum, like alginate, that will gel instantly in the presence of calcium ions. When you pour a spoonful of the flavorful liquid into the spherification bath, the liquid draws itself into a nearly spherical shape. As the sphere sinks, calcium ions at its surface cause a membrane of alginate to gel, encapsulating the flavorful liquid sphere.\r\n\r\nSo why is it called reverse spherification? Because it's the opposite of direct spherification, in which the alginate is hydrated in flavorful liquid, then dropped into a setting bath containing a calcium salt. That turns out to be a more limiting approach. Not only must you pay attention to the pH and natural calcium content of the flavorful liquid, but the resulting spheres can be no larger than caviar-sized droplets.\r\n\r\nWith reverse spherification, it's possible to make much larger spheres. The liquid-center itself doesn't contain anything that will gel, so the sphere can never become entirely solid. Thus, spheres prepared this way can be kept indefinitely.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/tNNLG3wRd13qxEOxqbQA\",\"filename\":\"Spherification_Reverse_1.jpg\",\"mimetype\":\"image/jpeg\",\"size\":576655,\"key\":\"611HxZYTPBTdm5b3sfQw_Spherification_Reverse_1.jpg\",\"isWriteable\":false}","forks":[],"id":307,"image_id":"","include_in_gallery":true,"last_edited_by_id":null,"likes_count":77,"published":true,"published_at":"2013-04-30T18:40:55Z","show_only_in_course":false,"slug":"reverse-spherification","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Reverse Spherification","transcript":"","updated_at":"2013-06-10T16:12:15Z","upload_count":1,"used_in":[],"yield":"","youtube_id":"A7QFcP74zyg","tags":[{"id":141,"name":"modernist"},{"id":219,"name":"Spherification"},{"id":221,"name":"Ferran Adria"},{"id":224,"name":"el Bulli"},{"id":225,"name":"Adri\u00e0"},{"id":228,"name":"Alginate"},{"id":230,"name":"reverse spherification"}],"equipment":[{"optional":false,"equipment":{"id":180,"product_url":"http://chefsteps.com/courses/spherification#enthusiast","title":"High-precision digital scale"}},{"optional":false,"equipment":{"id":181,"product_url":"http://chefsteps.com/courses/spherification#enthusiast","title":"Spherification straining spoon"}},{"optional":false,"equipment":{"id":182,"product_url":"http://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_il_tl?ie=UTF8&camp=1789&creative=9325&index=aps&keywords=B0032FOQZ0&linkCode=as2&tag=delvkitc-20","title":"Spherification teaspoon"}}],"ingredients":[{"display_quantity":"100","note":"","quantity":"100.0","unit":"g","ingredient":{"for_sale":false,"id":786,"product_url":null,"slug":"flavorful-liquid","sub_activity_id":null,"title":"Flavorful liquid"}},{"display_quantity":"2","note":"","quantity":"2.0","unit":"g","ingredient":{"for_sale":true,"id":605,"product_url":"http://chefsteps.com/courses/spherification#enthusiast","slug":"calcium-lactate-gluconate","sub_activity_id":null,"title":"Calcium lactate gluconate"}},{"display_quantity":"1","note":"","quantity":"1.0","unit":"recipe","ingredient":{"for_sale":false,"id":792,"product_url":null,"slug":"sphere-magic-spherification-bath","sub_activity_id":319,"title":"Sphere Magic Spherification Bath"}}],"steps":[{"activity_id":307,"audio_clip":"","audio_title":"","created_at":"2013-05-20T18:25:57Z","directions":"Begin with a flavorful liquid of the desired consistency. Then add 2% by weight of calcium lactate gluconate. Whisk until dissolved. The salt will provide the calcium ions that trigger a skin to gel around the liquid.\r\n\r\nThis particular calcium salt has a very mild taste, but calcium lactate and calcium chloride can also be used. For more on choosing a calcium salt, see [The Science of Spherification](http://www.chefsteps.com/activities/the-science-of-spherification).","hide_number":null,"id":1251,"image_description":"Preparing a reverse spherification base","image_id":"{\"url\":\"https://www.filepicker.io/api/file/BLIeqf3GQrSBI1yL9WYc\",\"filename\":\"Spherification_Reverse_9.jpg\",\"mimetype\":\"image/jpeg\",\"size\":286495,\"key\":\"WIeywqlARnOs4f9h0c6t_Spherification_Reverse_9.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{},"step_order":8388600,"subrecipe_title":null,"title":"Prepare a flavorful liquid base","transcript":null,"updated_at":"2013-06-10T16:12:14Z","youtube_id":"","ingredients":[]},{"activity_id":307,"audio_clip":"","audio_title":"","created_at":"2013-05-20T18:25:57Z","directions":"Prepare either a [Sphere Magic bath](http://www.chefsteps.com/activities/sphere-magic-spherification-bath) or an [alginate bath](http://www.chefsteps.com/activities/alginate-spherification-bath). This will be used to spherify the flavorful liquid.","hide_number":null,"id":1253,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8388601,"subrecipe_title":null,"title":"Prepare a spherification bath","transcript":null,"updated_at":"2013-06-10T16:12:14Z","youtube_id":"","ingredients":[]},{"activity_id":307,"audio_clip":"","audio_title":"","created_at":"2013-05-20T18:25:57Z","directions":"Let both the flavorful liquid and spherification bath stand, allowing time for any trapped air bubbles to rise to the surface and pop. \r\n\r\nRemoving air is important because trapped air bubbles will prevent the spheres from sinking in the spherification bath, which can cause an uneven skin to form. Air bubbles can also create weak spots in the gelled skin.\r\n\r\nSee [Getting the Air Out](http://www.chefsteps.com/activities/getting-the-air-out) for tips on expediting air removal.","hide_number":null,"id":1252,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8388602,"subrecipe_title":null,"title":"Remove any air","transcript":null,"updated_at":"2013-06-10T16:12:14Z","youtube_id":"","ingredients":[]},{"activity_id":307,"audio_clip":"","audio_title":"","created_at":"2013-05-20T18:25:57Z","directions":"Working left to right, line up: a container of flavorful liquid; a spherification bath; two rinsing baths of water; and a holding bath (details on the holding bath are explained below). \r\n\r\nSet out two spoons: a deep-bowled spoon the size of the spheres you want; and a slotted spoon for straining the spheres and moving them between baths. \r\n\r\nLay out a clean side-towel or paper towel for wiping the spoons clean to avoid contaminating the baths.","hide_number":null,"id":1254,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8388603,"subrecipe_title":null,"title":"Organize your work area","transcript":null,"updated_at":"2013-06-10T16:12:14Z","youtube_id":"","ingredients":[]},{"activity_id":307,"audio_clip":"","audio_title":"","created_at":"2013-05-20T18:25:57Z","directions":"Fill a spoon with the flavorful liquid. Holding the spoon just above the surface of the encapsulation bath, pour the liquid into the bath. The liquid should fall to the bottom of the bath, forming a sphere as it sinks.\r\n\r\nWipe the spoon clean, and set it aside.","hide_number":null,"id":1255,"image_description":"Forming a reverse sphere, the technique made famous by the El Bulli olive.","image_id":"{\"url\":\"https://www.filepicker.io/api/file/23yMcDkFTfqJ5y8cR4le\",\"filename\":\"Spherification_Reverse_6.jpg\",\"mimetype\":\"image/jpeg\",\"size\":203250,\"key\":\"MT667qptQBaJgdAMLaNu_Spherification_Reverse_6.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{},"step_order":8388604,"subrecipe_title":null,"title":"Form spheres","transcript":null,"updated_at":"2013-06-10T16:12:14Z","youtube_id":"","ingredients":[]},{"activity_id":307,"audio_clip":"","audio_title":"","created_at":"2013-05-20T18:25:57Z","directions":"Using a clean slotted spoon, stir the encapsulation bath. Push the water, never the spheres, to get them to swirl. Thirty seconds is enough time for a durable membrane to form around the flavorful liquid. Stirring for less time forms a more delicate skin, but the spheres are more likely to burst during subsequent steps.\r\n\r\nStrain the spheres, and transfer them to the first rinsing bath. Stir to wash away any unreacted encapsulation bath. \r\n\r\nWipe the slotted spoon clean, and transfer the spheres to the second rinsing bath. Stir to wash away any unreacted encapsulation bath.\r\n\r\nWipe the slotted spoon clean, and transfer the spheres to the holding bath.","hide_number":null,"id":1256,"image_description":"Stirring an alginate bath to prevent liquid center spheres from sticking together.","image_id":"{\"url\":\"https://www.filepicker.io/api/file/LVcFLhzZQIy0LqlqMmZs\",\"filename\":\"Spherification_Reverse_4.jpg\",\"mimetype\":\"image/jpeg\",\"size\":192676,\"key\":\"uTjMGraReKn6EZbpmQMi_Spherification_Reverse_4.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{},"step_order":8388605,"subrecipe_title":null,"title":"Stir and strain","transcript":null,"updated_at":"2013-06-10T16:12:14Z","youtube_id":"","ingredients":[]},{"activity_id":307,"audio_clip":"","audio_title":"","created_at":"2013-05-20T18:25:57Z","directions":"Prepared spheres can be stored indefinitely in a holding bath the flavorful liquid, minus the calcium salt, or an oil bath. Either one will prevent the flavor of the spheres from being diluted over time.\r\n\r\nTo serve the spheres, strain them from the holding bath, rinse as needed, and serve as desired.","hide_number":null,"id":1257,"image_description":"Pine flavored reverse spheres.","image_id":"{\"url\":\"https://www.filepicker.io/api/file/uUumhADmTKqDL7TNwzti\",\"filename\":\"Spherification_Reverse_2.jpg\",\"mimetype\":\"image/jpeg\",\"size\":215608,\"key\":\"gLvvGixTTryDUfC4pCvn_Spherification_Reverse_2.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{},"step_order":8388606,"subrecipe_title":null,"title":"Store or serve","transcript":null,"updated_at":"2013-06-10T16:12:14Z","youtube_id":"","ingredients":[]},{"activity_id":307,"audio_clip":"","audio_title":"","created_at":"2013-05-20T18:25:58Z","directions":"The spheres of liquid should sink through the spherification bath. If they don't, it's because the liquid in your spheres is buoyant. \r\n\r\nThis is usually because of trapped air bubbles, and removing the bubbles will solve the problem. Sometimes, however, it is because the flavorful liquid is less dense than the spherification bath. One example is a flavorful liquid that contains a relatively large amount of emulsified oil. The solution: add something to the flavorful base that increases its density, such as a sugar.\r\n\r\nIf the spherification bath becomes contaminated with the liquid base or rinsing baths, the calcium ions will cause the entire bath to begin gelling.","hide_number":true,"id":1258,"image_description":"Pine flavored reverse spheres by chefsteps","image_id":"{\"url\":\"https://www.filepicker.io/api/file/wqtxUjsBSuyFSCztrran\",\"filename\":\"Spherification_Reverse_1.jpg\",\"mimetype\":\"image/jpeg\",\"size\":576655,\"key\":\"TvbwsNWoSZynYyr1HHG1_Spherification_Reverse_1.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{},"step_order":8388607,"subrecipe_title":null,"title":"Helpful tips","transcript":null,"updated_at":"2013-06-10T16:12:15Z","youtube_id":"","ingredients":[]}]}