Spherification Class

<p>Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.</p>

Grant Crilly

<p>An alginate spherification bath is used for either reverse or frozen-reverse spherification. By hydrating alginate in water that contains almost no dissolved calcium, you keep the alginate from gelling. But once a liquid that contains calcium ions is dropped into this bath, the alginate instantly begins to gel around this liquid as it reacts with the calcium. When you do this with care, the result is nearly spherical. The longer this sphere of liquid remains in the alginate spherification bath, the thicker the surrounding skin becomes.</p>

Alginate Spherification Bath