Description
A molecular gastronomy technique that creates small, caviar-like spheres through controlled gelation of liquid solutions.
Technical
Caviar spherification involves dispersing a flavored liquid containing sodium alginate into a calcium chloride bath, forming a thin gel membrane via ionic cross-linking of alginate polymers with calcium ions.
Culinary Significance
Used to create flavorful bursts in dishes, adding textural contrast and visual appeal to modern plating techniques.
Science
Primary Reaction
Gelation of Sodium Alginate
Parameters
Temperature
15°C optimal
4°C to 25°C range
Time
90 seconds
30 seconds – 3 minutes
Equipment
Caviar maker or syringeCalcium chloride bathFine mesh strainerpH meter