Do you adore the delicate appearance and finely smoothed texture of caviar but lack the naturally occurring, patient craftsmanship of a sturgeon’s reproductive tract needed to apply it to infinitely more ingredients? Well, then. Say hello to the Imperial Spherificator Food Pearl Former. Proudly backed on Kickstarter by 1,099 enthusiastic patrons, this handheld gadget is a revelation in artisanal modernist cuisine that validates its purchase in a single performance.
Chefs, bartenders and foodies the world over can lay down their gastronomy syringes and welcome a remarkably consistent and expedient innovation in the imaginative, painstaking art of spherification. This culinary process shapes any liquid into tiny spheres that look and feel remarkably similar to roe or caviar, such as the minuscule juice-filled popping boba popularly used in bubble tea. The Spherificator is the world’s first tool to successfully automate this sophisticated technique to the tune of producing up to roughly 10 kilograms of pearls per day from nearly any liquid you could choose.
Begin by filling the Spherificator with up to 200 milliliters of your chosen fluid ingredients blended with the appropriate combination of calcium chloride, sodium citrate and sodium alginate bonding compounds. Choose one of the two nozzle sizes. Plug in the 110V power adapter. Hold the device over a bowl of water and watch as immaculate edible pearls fall like rain. It basically poops boba! Who wouldn’t want one of these things?
Gently rinse them and prepare to serve up an extraordinary dining experience. Don’t sweat the aftermath, either. Cleaning the Spherificator is somehow even easier than using it in the first place.
Every kit includes:
- The Spherificator
- Power plug
- 70 grams of sodium alginate
- 100 grams of calcium chloride
- 100 grams of sodium citrate
- Recipe book spanning 18 distinctive creations and user guide
A general word of advice: initially avoid using highly acidic raw ingredients and store-bought products such as lemon juice, tomatoes or hot sauce until you become accustomed to the process. Later, try diluting the original ingredients slightly to cut their acidity and/or neutralizing them with appropriate measures of sodium citrate.