demonstration direct spherification | easy molecular gastronomy | chili spherification #molecular

Direct spherification is a way to create small, caviar-sized spheres that pop in the mouth with an intense burst of flavor. ... In direct spherification, alginate is added directly to a flavorful liquid. This solution is then added drop by drop to a setting bath that contains calcium.
Basic spherification

Typically, spherification is achieved through evenly dispersing sodium alginate into a flavoured liquid (commonly, the ratio will be 0.5g of sodium alginate to every 100g of liquid) and plunging into a bath of cold water mixed with calcium chloride (also 0.5g to 100g of water).

ingredients
200 ml Based liqiuid (i used chili)
2 gr Sodium Alginat
300 ml water (for bath)
3 gr calsium clorade

#molecular #gastronomy #directspherification #food #finedinning #chefsteps

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