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Spherification: Difference between revisions
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(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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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. | 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]] | [[Category:Cooking techniques]] | ||
Latest revision as of 14:24, 27 December 2023
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.