What is spherification in molecular gastronomy?

Spherification in molecular gastronomy involves a method of creating gel-like spheres from liquids, allowing chefs to encapsulate flavors in a burst of liquid that can be released in the mouth. This technique is particularly popular for its ability to transform everyday liquids into visually impressive and texturally intriguing spheres that can mimic the appearance of caviar or other small edible pearls. The process typically uses sodium alginate and calcium chloride, where the liquid containing alginate is dropped into a bath of calcium chloride, forming a gel-like membrane around the liquid core.

This culinary technique enhances the dining experience by adding an unexpected element of surprise and innovation, inviting diners to enjoy not only the flavors but also the unique textures that come from the spherification process. It's a key concept in molecular gastronomy that showcases the intersection of food science and culinary artistry. The other techniques listed, while certainly interesting in their own right, do not pertain to the creation of gel-like spheres from liquids.