Yummy Link: Spherification 101

November 26, 2007

If you are interested in learning more about molecular gastronomy — cooking with scientific processes — check out Spanish chef Jose Andres' explanation of spherification. It's the process of reshaping liquids into edible spheres that burst when you bite into them. — Star Chefs

13 Comments

aimeeb 5 years 25 weeks

DC I'm sure!

aimeeb 5 years 25 weeks

Crazy...

michichan 5 years 25 weeks

I like combinations of textures and temperatures myself.

michichan 5 years 25 weeks

What about chocolate mousse? That's weird!

aimeeb 5 years 25 weeks

mollywog I'm with you on that!

mamaseacat 5 years 25 weeks

Interesting!

mollywog 5 years 25 weeks

I would love to try some of these, but I don't know if I'd like them any more than I like that gum that has liquid in the middle. I guess I like my food to have it's "proper" texture.

michichan 5 years 25 weeks

reminds me of childhood chemistry cooking experiments.

michichan 5 years 25 weeks

hah, very cool!

DCStar 5 years 25 weeks

I ate items at his restaurant where he used this technique to make little tiny peas out of pea juice and larger melon balls from melon juice and gelatin. They're totally amazing.

aimeeb 5 years 25 weeks

Oh wow science meets cooking...

terryt18 5 years 25 weeks

"In his more recent dishes, Adria has refined the technique to contain solids and encapsulated individual mussels in a soft skin of brine filled with warm mussel liqueur." Gross.

DCStar 5 years 25 weeks

I adore Jose Andres, my husband and I often eat at his restaurant Cafe Atlantico here in Washington, DC. If anybody is in the area, I highly recommend it. He does all sorts of "spherical" foods, such as conch fritters, with a liquid conch-chowder center. They're amazing!

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