What is a perforated spoon used for in cooking?
The perforated design is for serving dishes where you need to drain the liquid when serving. They are also used in cooking for better stirring of liquids, with the holes allowing liquid to pass through and mix more evenly.
What are solid spoons used for?
The Prestige Main Ingredients Solid Spoon is a sleek and user-friendly utensil ideal to add to your kitchen collection. This tool is perfect to use when stirring or serving soup, sauces or food from a saucepan or dish. This spoon allows you to transfer liquids from a saucepan to your bowl quickly and easily.
What is the process of spherification?
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.
What is the difference between spherification and reverse spherification?
The main difference between reverse spherification and direct spherification is where the gelling agent is put. For reverse spherification gelling agents are added to the setting bath, while in direct spherification you put it in the base.
What is a slotted spatula used for?
A kitchen utensil that allows moist foods to be handled while excess liquid easily drains away through the slots or perforations formed in the blade. Often referred to as lifting spatulas, there are a variety of slotted spatulas available with each one built to serve different foods.
How are perforated slotted and solid spoons differ in use?
Solid serving spoons are used to serve dishes that are dry and do not need to be drained or filtered. While perforated serving spoons have small holes to drain excess juice, syrup, or water, slotted serving spoons have large slots to drain thicker liquids like sauces.
What is a spherification spoon?
Product Description. Stainless steel spoon designed for specifically for handling spherified “caviar” and “ravioli” Designed after Chef Ferran Adria’s creation. Stainless Steel to allow the transfer of spherified liquids without damaging them.
Why is spherification used?
The flavor of the membrane will depend on the type of spherification used. In direct spherification the membrane will be made of the flavored base so it will have a more pure flavor. In reverse spherification the membrane is made up of the setting bath. Sugar is often added to the setting bath to make it sweeter.
What do you need for spherification?
Equipment. Unlike many other modernist techniques, the equipment needed for spherification is actually quite rudimentary; a syringe or spoon for transferring the liquid, a container to hold the water solution, precisions scales and a blender (immersion if possible) are all that are strictly necessary.
How many types of spherification are there?
two
There are two main types of spherification, direct and reverse. At the most basic level, in direct spherification the gelling agent is in the base and in reverse spherification it is in the setting bath. While it seems like a minor difference it causes a few changes in how they work.
What are the different methods of spherification?
There are a few main methods for spherification. Cold oil spherification will give you a product that is largely solid/gelatin throughout. Reverse spherification will produce a membrane on the exterior of the sphere. The membrane can be a bit thick and is great for making larger spheres. This method is direct spherification.
Why do I have to weigh things out for direct spherification?
Direct spherification, much like many other techniques in molecular gastronomy, requires precision for the desired outcome. This is why we’re weighing things out. 1. Weigh out whatever liquid you are making spheres out of. 2. Weigh out 0.5% of your liquid’s weight in sodium alginate
How do you make a sphere with flavored liquid?
Fill up your syringe or squeeze bottle with your flavored liquid, hold it above the calcium bath, and then slowly squeeze the liquid in. I’d recommend doing this about 3-6 inches above the water bath. This will help create a more perfect sphere.
Why can’t I make direct spherification with something acidic?
If you are using something acidic, you’re going to want to test the pH. If you aren’t, this step isn’t 100% necessary. If the pH is below 3.6, the chemical reaction that makes direct spherification possible won’t happen the way you want it to. If you are only slightly below 3.6, you can add sodium citrate to increase the pH.