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Reverse spherification: The ultimate challenge in your kitchen

Reverse Spherification

Did you look at exotic dishes in food magazines or five-star catalogs and wish you could prepare similar meals in your kitchen? If you are a food enthusiast, then you have probably heard of or tried modernistic cuisines. One of the most modern techniques is the reverse spherification, which is a technique that can help you prepare gourmet meals easily and quickly from the comfort of your home. With reverse spherification, you can prepare your favorite purée or sauce and hold it inside a gel-like membrane that bursts to leave an explosion of flavor in your mouth. Sounds good? If you’re interested in giving your kitchen a sophisticated twist, don’t miss out on our range of duck products, bred and reared with the commitment to ensure the highest standards of animal welfare.

Continue reading to learn more about reverse spherification and how it can transform your home-cooked meals.

Discover reverse spherification

Reverse spherification is a technique in molecular gastronomy, which is a branch of science that approaches the preparation of healthy and nutritious meals from a scientific approach. The reverse spherification technique was patented by William J.M Peschardt, a food scientist, in 1942 but became popular through the efforts of renowned chef Ferran Adrià at El Bulli in the early 2000s.

But what exactly is reverse spherification? You must first understand what spherification is to grasp the details of reverse spherification. Spherification is a scientific method you can use to create a gelled sphere around a liquid. The technique involves creating spheres with a gel-like membrane with still liquid at the center. There are two types of spherification: direct and reverse. Reverse spherification is a technique that infuses a flavorful liquid with calcium and sodium alginate bath to create a gel membrane around your submerging liquid.

What do I need for reverse spherification?

When using a reverse spherification method to prepare spheres, you will need the following ingredients:

  • Sodium alginate: Sodium alginate reacts with the calcium solution to form a gel membrane and adds viscosity to your submerging liquid.
  • Calcium salt or calcium lactate: you infuse the calcium salt into a flavored liquid.
  • Precision scales: Measuring scales are essential in ensuring you have the right ingredient proportions.
  • De-ionized water/liquid: You can use distilled tap water because it usually contains calcium, which will react with sodium alginate.

Reverse spherification process

Simple steps for reverse spherification at home include:

  1. Prepare the sodium alginate bath. For every liter of water, add 5 g of sodium alginate. Preferably, prepare the bath solution 24 hours before you start the process to let the air bubbles dissipate.
  2. Add calcium lactase to the main liquid.
  3. Scoop a spoonful of liquid and dip it into the sodium alginate solution. Ideally, it should gain a defined shape.
  4. Leave the sphere in the bath for a specified period, then remove it with a metal spoon. Rinse the sphere in clean water, and you are ready.

How long can reverse spherification last?

While the reverse spherification technique has been synonymous with fancy hotels and exotic destinations, it has found its way into people’s homes. You can use this modernistic approach to prepare healthy, nutritious, and mouth-watering cuisines from the comfort of your kitchen. But how long does reverse spherification last when done at home?

Spheres made using the reverse spherification technique last longer than those made using basic spherification. Reverse spherification produces thicker membranes on your spheres, which means they are more durable. The technique is ideal when you want to prepare spheres in advance because you are assured, they can last for a relatively long period. If you make spheres in advance, you can store them in water or in another flavorful liquid to add flavor to your dish.

When is the best time to use reverse spherification?

The reverse spherification technique is more suitable when preparing large spheres. Larger spheres have a more liquid density, which enables them to penetrate the sodium alginate bath easily.

But of course, as with any other culinary technique, you choose the best time to use it. It’s your time to play in the kitchen and discover how far you can go. The surprise with your guests is guaranteed.


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