Description
A technique where liquid droplets are formed in chilled oil before gelling in a setting bath.
Technical
Hydrophilic liquids are dripped into chilled oil (typically vegetable or mineral oil) where surface tension forms them into spheres, which are then transferred to a calcium-rich setting bath (often containing alginate) to form stable gel membranes through ionic crosslinking.
Culinary Significance
Creates caviar-like spheres with liquid centers, used for flavor bursts and visual presentation.
Science
Primary Reaction
Ionic crosslinking (calcium-alginate)
Parameters
Temperature
6°C optimal
4°C to 10°C range
Time
90 seconds
30 seconds – 3 minutes
Equipment
Chilled oil bathDropper/syringeCalcium setting bath