Spherification is a term that describes a method of cooking process in which sodium alginate and either calcium chloride or calcium glucate lactate, are often used to change the form of a liquid into squishy spheres, thus making it, to appear like roe or caviar faux caviar, depending on the different sizes made through the process.
For example: chefs can jellify liquids such as fruit juices, whereby the jellified liquid is placed in a bath to form spheres. Hence, make spheres of various sizes through the process.
The culinary technique was first documented by Unilever in the 1950s and later shown to the modernist cuisine by the creative team at El Bulli led by executive chef Ferran Adrià.
Because you haven’t ever really lived without them. It’s a shock to the brain and body that they are gone and you can’t necessarily believe that you won’t ever get to see them again.
