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CEDARLANECULINARY.COM
ENDLESS INGREDIENTS
ENDLESS INGREDIENTS – A TROUBLESHOOTING
GUIDE TO TRYING NEW RECIPES
5 The process of turning liquids into caviar-shaped pearls through the spherication
technique has been around since the 1950s, but until the invention of the
Sphericator you now own it was an extremely arduous, time-consuming and
inconsistent task. If you have done it before using a syringe you will be thankful
that those times are now behind us and you’ll be pumping out all kinds of
pearls in no time – but if you are new to the technique and having a little bit of
trouble getting a particular ingredient to work this guide has been made
specically for you!
5 First things rst – DO NOT EVER ATTEMPT TO PUT SOLIDS IN THE MACHINE.
This will certainly clog the hosing and likely break the machine. The technique
works on liquids only so if you will be using solid ingredients such as mint leaves
ensure they are adequately blended into a puree and strained as well as possible
before proceeding with the addition of the sodium alginate.
5 If you are planning on making pearls out of an acidic ingredient such as hot sauce
or salad dressing, you will need to use sodium citrate. Other liquids may require
sodium citrate as well.
5 There are three ingredients that came with your Sphericator – sodium alginate,
calcium chloride, and sodium citrate. The sodium alginate is the thickener that will
always be added to your ingredient/liquid going into the top of the machine and the
calcium chloride will always be dissolved in the water bath that you will be dropping
your pearls into. The sodium citrate is used in conjunction with the alginate to create
the right consistency in the mixture, but is not always necessary.
Your calcium chloride bath will ALWAYS consist of 4.5g (1 tsp)
fully dissolved in 500mL of water.
DO NOT put calcium chloride in the top of the machine – this will cause gelling
in the tubes if it comes in contact with any sodium alginate and your Sphericator
could stop working as a result.
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