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Editing Spherification

Revision as of 07:14, 27 November 2023 by FoodBookSysop (talk | contribs) (Created page with "Spherification is a culinary process that employs sodium alginate and either calcium chloride or calcium glucate lactate to shape a liquid into squishy spheres which visually and texturally resemble roe. The technique was documented by Unilever in the 1950s[1] and brought to the modernist cuisine by the creative team at El Bulli under the direction of chefs Ferran Adrià and Albert Adrià. Category:Cooking techniques")
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