Spherification Techniques: Warm Gelatin Reverse Spherification. WTF - Ep. 287

[@laurae.9568]

Bubble-Biscuits-and-gravy. Make the biscuits, lay on platter/ cover with a sphere of gravy (of choice) and pop at the table.

[@Modernist_Pantry]

Love it!

[@SpManos-zeke]

Avoid the sogginess

[@nancyklein7488]

A great application of this process is to create a sphere of chocolate sauce for all your desserts 🍮 !

[@Modernist_Pantry]

For sure!

[@athenaanderson5854]

Ooooo! The neat things we could do with this for our dining guests!!

[@Modernist_Pantry]

Have fun!

[@Nazketo444]

Wow, I'm amazed. Bravo

[@Modernist_Pantry]

Thanks!

[@julietittler9171]

Mmmm. So many ideas. How about a greek horiatiki with a geometrically funky layered mold of black garlic infused eevo and fresh herbed preserved lemon jus with a hint of retsina. The soft gelified dressing would be a great counter point texturally to the large hunks of veg and creamy feta. The black eevo and yellowish jus would swirl in neat patterns at the bottom of the bowl. (I wish I were a chef…next life)

[@Modernist_Pantry]

That sounds amazing 😁

[@sxs357]

How about a compound butter sauce?

[@Modernist_Pantry]

Would be great

[@michaeltroehler8558]

Wow there are some great comments there - I really am going to first try this bernaise, but to do a lobster bisque , or a ginger carrot butter for some scallops.

[@Modernist_Pantry]

A lobster bisque would be amazing!

[@cwfenn]

Spherification is something I've wanted to try for a while. One idea I had that I might try to test is embedding a sphere within some other food item, like in the middle of a cake or an ice cream sandwich, so it would hide something that would come out when you bit on it.

[@Modernist_Pantry]

Let us know how it goes!

[@carrolllee6875]

I want to mold fruit puree's and top cheese cake with them

[@Modernist_Pantry]

Great idea!

[@michaeldoyle5001]

You had me at Béarnaise! Perhaps some nuggets of Bechamel with a Croque Madame.

[@Modernist_Pantry]

For sure!

[@BS-wh4lh]

Creme anglaise would be interesting. Or a loose chocolate ganache to put on ice cream so it hardens on top when it bursts. Or just hot chocolate in a sphere to burt in your mouth.

[@Modernist_Pantry]

Great ideas!

[@jasunzakro2928]

I would love to make a strawberry compote for Strawberry Shortcake or do Maple Syrup for French Toast, Pancakes, Waffles

[@Modernist_Pantry]

That would be awesome!

[@mj3304]

Yeah Giveaway! Coming to the appIications I would first experiment ,then use it in dishes where possible as a replacement for agar agar or where gelatin could not be used till date and also experiment with cold oil spherification.

[@Modernist_Pantry]

Have fun!

[@goodnewsketo178]

Oh WOW!! I would LOVE to win this week!! Will this work for a liquor based dessert? If so, I would love to make some little molds of strawberry margaritas, or maybe Sangrias and others! 🤔

[@Modernist_Pantry]

You wouldn't want to add gelatin to it, but you can certainly make cocktail pods. blog.modernistpantry.com/recipes/classic-cocktail-pods/

[@terribell7739]

This is an awesome technique! I want to learn more so I’m going to take the class, but for now making the noodles is easy and a great substitute for starchy pasta

[@Modernist_Pantry]

Glad it was helpful!

[@The_Argent]

I did this with tomato soup and made quarter sized pucks. Served inside a cheddar cheese tuile

[@Modernist_Pantry]

sounds yummy!

[@cherylviands5138]

I would love to try a custard sauce for over bread pudding

[@Modernist_Pantry]

Sounds great!

[@michaelreich1576]

I was watching the video here at 11:30 at night and my 10 year old son who is a fan of all manner of cooking shows and who is supposed to be sleeping heard about spherification of french onion soup and/in gougeres just knocked on my door to ask about it.. need to wear headphones.

[@Modernist_Pantry]

🤓love it!

[@cathybeedle516]

I'm new to spherification. It sure is interesting! Maybe tartar sauce for fish!

[@Modernist_Pantry]

Great idea!

[@JoeHusosky]

I would love to use this for keto maple syrup balls on top of chaffles waffles pancakes

[@Modernist_Pantry]

Maple syrup would be hard because it's so thick, would have to be very diluted.

[@JoeHusosky]

@@Modernist_Pantry usually not an issue with a keto "maple syrup" unfortunately.

[@scruffex1664]

I’d use my gummy bear mold and sprinkle them on ice cream. Guests would expect chewy solids but instead, they’d each burst (like boba balls, only cooler shapes) into a fruit sauce, like raspberry coulis.

[@Modernist_Pantry]

great idea!

[@PinkLady54]

Would make nice keto burger more fun with spheres of different condiments!! I LOVE me some mayo ;-) A fancy salad & have dressing inside a sphere. FUN STUFF! Great work AGAIN!

[@Modernist_Pantry]

Great idea!!

[@caroleingram3598]

Keeping it simple... how about pancakes or French toast with a maple syrup or strawberry gel

[@Modernist_Pantry]

They would need to be diluted first

[@petermorelli5287]

How about a SPAGHETTI ALLA CARBONARA sauce? It could look just like a raw egg yolk, but would be fully cooked.

[@Modernist_Pantry]

Perfect application!

[@sxs357]

Maybe a fruit gel.

[@Modernist_Pantry]

great idea! No gelatin needed.

[@carrolllee6875]

Can you revisit Sodium Citrate & Sodium Hexametaphosphate this time for crafting superior Macaroni and cheese? I would like more of the bold flavors of hard cheese and less velveta. Second While Queso is a cheese cause its not exactly fondue can you do a focus episode on fondue?. Im sure there is a lot you can improve on since episode 100 aired.

[@Modernist_Pantry]

noted! Here is a good recipe to get you started blog.modernistpantry.com/recipes/oozy-cheese-twice-baked-potato/

[@TheRealIvanTheRed]

is it still called spherification even though it's done in different shapes and forms?

[@Modernist_Pantry]

We debated that a little bit and decided to stick with spherification to make it easier than coming up with a whole new term.

[@joeslc2029]

I think butter would be interesting. Imagine a lobster roll with little yellow balls tossed in the bun with the lobster?

[@Modernist_Pantry]

yup!

[@SpManos-zeke]

Maple syrup and butter for pancakes

[@Modernist_Pantry]

butter would be great. Maple syrup will need significant dilution.

[@ValerieCudnik]

BBQ sauce would be fun with the right food.

[@Modernist_Pantry]

Agreed!

[@BrianK-g8z]

This would be a fun trick to play with BBQ pork - have pre shredded plain pork with a sphere / disc of right amount of BBQ sauce on top. Smash it open and mix for a neat presentation.

[@Modernist_Pantry]

Great idea!