The spherification technique

When people talk about the many techniques created by chef Ferrán Adrià at world famous (now-closed) Spanish restaurant elBulli, they often list terms like “deconstruction” and “foams“. However, another now very widespread and fundamental technique pioneered by the elBulli team is spherification, which was created at the restaurant in 2003.

This avant-garde culinary technique relies on the natural gelling agent alginate in the presence of calcium, which together help create fun and round specimens of different foods.

Of course the process, the ingredients and the technique are much more complicated than that, so be sure to tune in to the Foods and Wines from Spain YouTube channel for this interesting video on the culinary technique of spherification.


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