SODIUM ALGINATE

An alginate spherification bath is used for either reverse or frozen-reverse spherification. By hydrating alginate in water that contains almost no dissolved calcium, the alginate won’t gel. But once a liquid that contains calcium ions is dropped into this bath, the alginate instantly begins to gel around this liquid as it reacts with the calcium.

INGREDIENTS

-5g Sodium Alginate

– 1000g Distilled Water

METHOD

The main step in this recipe is to disperse the alginate into cold water and avoid clumping. For best results you should add the alginate to the water while blending. The alginate will hydrate, usually in less than an hour (calcium in your water will increase how long this takes and also might make it harder to get the right consistency). You can also speed up the hydration process by using a few techniques ChefSteps use in the link below. When the liquid is entirely clear, the alginate solution has hydrated and is ready to use.

The link from the guys at ChefSteps

http://www.chefsteps.com/classes/spherification#/alginate-spherification-bath

Specialty ingredients can be bought from the link below

http://www.redspooncompany.com/index.php/ingredients/modernist-cuisine.html