What You Need to Know
By employing spherification, chefs cross‑link alginate with calcium ions to form edible spheres, while foams are stabilized by lecithin emulsions that trap air, and starches are gelatinized through controlled heating and cooling. These processes rely on precise temperature, concentration, and time parameters to achieve desired textures.
Key Parameters
Temperature
°C - °C
Time
-
Steps
- 1.
Deconstructed Caesar Salad (North America): separates components into distinct textures
- 2.
Molecular Tiramisu (Italy): reimagines traditional layers as spheres and foams
- 3.
Modernist Pho (Vietnam): presents broth elements in gel form
The Science
Primary Reaction
Alginate cross‑linking with calcium ions (spherification)