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>A calcium solution is used as a setting bath for direct spherification. When a flavorful liquid containing alginate is dropped into the setting bath, the calcium causes alginate at the surface of the droplet to gel instantly. The longer the spheres remain in the calcium bath, the firmer they will become. Usually 10 to 15 seconds is an adequate contact time for spheres that will pop in the mouth. The spheres should always be rinsed in fresh water before being served to wash away any bitter taste imparted by the calcium chloride.</p>

Calcium Spherification Bath