How to make LIQUID SPHERES | Easy Molecular Gastronomy

Learning the reverse spherification process is the fundamental step in advancing your culinary skills towards the molecular gastronomy.
In reality making liquid spheres is quite easy, as long as you follow precise measurements.
In this video, I show 3 examples of the reverse spherification. I make spheres with 2 relatively thick substances and 1 thinner substance.
Watch the video until the end to learn how to make Kefir spheres, you can use the same method to make Sour Cream or Yogurt spheres. *Please note, that these liquids already have quite a bit of calcium inside, so you might need less Calcium Lactate for them (at least 2% in total).
I also show how to make tomato spheres, from the tomato juice. You can use the same method to make fruit spheres or fruit caviar / pearls (just use the squeeze bottle for that).
And finally, I show how to make wine spheres, using the frozen reverse spherification method. You can use this culinary technique to make cool cocktail pods from any alcohol, or any thin liquid actually.

Ingredients for the liquid spheres:
- 6 g Calcium Lactate (3% of the "spherified" liquid volume)
- 200 g Any Liquid that you wish to enclose into spheres (e.g. Kefir / Tomato juice / Wine)
- 5 g Sodium Alginate (0.5% of the Water volume)
- 1 L Water

Important TIPS to remember:
1) Make sure that you do not mix up Calcium Lactate with Sodium Alginate. Use Sodium Alginate for Water and Calcium Lactate for the "spherified" liquid, and not the other way around.
*that happened to me before... not the best idea...
2) Do take time to rest the "spherified" liquid and avoid the air bubbles (if any left) when making spheres.
Do also rest the mixed alcohol, before freezing it. Otherwise, air bubbles would be trapped inside the frozen spheres / pods.
3) Use precise measurements.
4) Use Calcium Lactate and not Calcium Chloride. Both will work for the technical and visual part, but Calcium Chloride spheres will not taste great in comparison to Calcium Lactate spheres.

[tommyibex]

this is gonna take my paintball game to a whole new level!

[blackmaska.m.]

i love this clip.
I try to learn molecular gastronomy.
I came across this clip. ty. by
Apprentice cook

[akrodr]

i did this same stuff for my science fair experiment this year. currently i am at my city's science fair because of it! i love spherification, it is very fun.

[peachpit]

Thank you so much I can’t wait to try this

[jhnthnd]

This should help me with my tide pod addiction. Lol I love the video and will be trying to make some in the future.

[shaishavkumarsomvanshi]

You are really a genius.. lot of love from India... Keep it up...

[DanielCofone]

This is awesome, so going to try this. Thank you

[emameyer]

you can remove the air bubbles by using a sous vide machine. there are some that work in "wet" mode and stop sucking out the air from the bag once liquid hits a sensor. i found it useful to avoid waiting for 24h. it also makes the process more consistent

[prasadsadvilkar]

Beautiful 😍😍. Thanks for the recipe chef

[samuellabher]

Thank u chef... will definitely try it out

[KYNDFOOD]

you know what i think is a pity these days people don't have time to just click on the button and go. they don't see the work behind how much sweat is in it.
only 4 comments for this video, probably people don't even watch the video before they leave again.
great video professionally made thanks for this inspiration once again i will come back :-)

[sidneyjtokona-kemp]

Thank you soooo very much for sharing your beautiful videos & skills, technical abilities. I just loved learning from you. You make it so simple to follow you step by step instructions which is absolutely awesome. I want to learn as much as I possibly can when it comes to molecular gastronomy. I'm a chef and I want to learn all about it as well as learning about making different coloured candy and blowing sugar into different shapes and then fill in with mousse ect. So please make more videos because I love every second of every one of them. Your number 1 biggest fan from New Zealand.

[Metqa]

LOL! That ending took me by surprise. I appreciate the clear and simple instructions. Thank you.

[astridpolit]

Hi! Love your video.

I have a question... You wrote:
"Important TIPS to remember:

1) Make sure that you do not mix up Calcium Lactate with Sodium Alginate. Use Sodium Alginate for Water and Calcium Lactate for the "spherified" liquid, and not the other way around.
*that happened to me before... not the best idea..."

I am wondering, Why it is not the best idea to make it inverse? Does it taste different? Or what is the difference? I have been watching other videos about liquid spheres and some of them talk about using sodium alginate for the "spherified" and hopefully I found your comment that may have the answer.

Thank you for your help!

[liranp]

this channel is gold! pls pls pls next time don't put music pls talk! ♥

[ChefRudakova]

What liquid are you planning to use to make of these reverse spheres / caviar / pods?

[drserge]

What is the difference between reverse spherification and direct spherification in terms of which spheres will hold up longer / can be made ahead of time / texture of final product? Thanks

[michaelkenny]

Could you... mix in some calcium lactate into some chili, portion it into balls and freeze them, and then drop them into a sodium alginate solution to make basically a meaty tide pod? I wonder if the gel would hold after the chili thaws.

[julianarrietarodriguez]

I LOVE ur videos, u will go trending in no time🙌🏾❤️

[kiennguyentrung]

sending love from Vietnam ❤!! Also can I use this technique to make cocktail caviar?