Warm Spheres

In the Modernist Techniques Forum
Have read your book TWICE! Say I want to use a reverse sphere (prefrozen) on a hot dish. How do I warm it? Cannot find answer in your book. Sorry.
Nice tip about adding a solid to the liquid to be frozen. Too bad cheese or potatoes don't freeze well.
THX, JCA
By John on Tuesday, April 02, 2013 at 10:43 PM


3 Replies So Far

Hi John, glad you're getting use out of the book! There are several ways to warm the spheres but the easiest is just warming them in hot liquid or water, like using a double boiler or just in a pan on the stove. If you have a sous vide machine you can also warm them in there which will give you a lot more control over the final temperature. I hope that helps some. Thanks and happy cooking! Jason Modernist Cooking Made Easy
By Jason Logsdon on Wednesday, April 03, 2013 at 01:59 PM
Hi Jason,

I enjoyed reading your book on Getting Started and have a question with regards to stopping or prolonging the solidifying of the gel process of caviars. I am not a professional chef. I have recently ordered various products and basic equipment, excited in exploring. I am going to be utilizing several types of the caviar, hopefully as part of a tasting menu but the point made in your book that the process of becoming a solid gel does not stop. Your book was a great introduction to this methodology.
By Ed on Thursday, April 04, 2013 at 01:03 AM
Thanks for the kind words Ed! I haven't tried this myself but Modernist Cuisine suggests heating caviar or spheres to 85°C/185°F for at least 10 minutes in order to stop the gelling process. I hope that helps some. Jason Modernist Cooking Made Easy
By Jason Logsdon on Thursday, April 04, 2013 at 01:47 PM


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