Spherification Class

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.

Grant Crilly

We see you a beet salad with goat cheese and raise you a beet sphere with frozen goat cheese shavings. It seemed only logical to evolve this classic flavor combination into a modernist amuse-bouche with the help of spherification. Instead of cooked beets, we created a sphere of beet essence—at its core, beet juice—which we paired with goat cheese, frozen and shaved thin. <a href="http://ma.tt">Matt Mullenweg</a>, founder of <a href="http://wordpress.com/">Wordpress</a> and <a href="http://automattic.com/">Automattic</a>, and <a href="http://www.fourhourworkweek.com/blog/">Tim Ferriss</a>, best-selling author of <a href="http://www.amazon.com/gp/product/0547884591/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0547884591&linkCode=as2&tag=delvkitc-20">The 4-Hour Chef</a>, joined us in the kitchen for an afternoon of hands-on spherification training and became instant converts. You can learn the technique of <a href="/guides-tools/frozen-reverse-spherification?context=spherification">frozen reverse spherification</a>, which is part of our free <a href="https://www.chefsteps.com/classes/spherification">Spherification course</a>.

Beet Spheres With Goat Cheese