I teamed up with my friend and photographer Monica Lo and the team over at Nomiku to create Sphereacha, small spheres of honey-Sriracha flavor. Using a molecular gastronomy technique known as "sphereification", we created caviar-like orbs of sweet heat in every bite.
We made a few sous-vide recipes to garnish with our first batch of Sphereacha and it did not disappoint. You can find the ingredients sodium alginate and a couple others on Amazon. It takes a few tries to get the technique right, but once you get the drops down, you'll have beautiful pearls of flavor to garnish any dish.
1. Using an immulsion blender or tiny espresso whisk, mix a base of two parts sriracha to one part honey. Add water as needed to make the base thinner.
2. Once blended, add 5 grams of sodium alginate to base and set in fridge with a plastic wrap lid.
3. Mix calcium chloride and one quart of water in separate clear PlexiGlass dish.
4. Using a syringe, drop tiny droplets of your sriracha-honey base into the calcium chloride mixture.
5. After 2 to 3 minutes, the balls should gel and are ready to be placed in a water bath to set.
6. Garnish your favorite dishes with the Sphereacha pearls.
You can find any of the tools/chemicals on Amazon. Happy sphereing!
Thanks to Chef Scott Peabody over at Nomiku, Lisa Fetterman from Nomiku, Patrick Wong (our videographer) and Monica Lo, the photographer behind all these stills.