It’s been a long time since I’ve tried my hand at spherification, and I thought it was time to revisit the technique.  I’ve done it three times before: the first meeting of Jet City Gastrophysics, my cooking session with Chef Ian Kleinman, and another time when I made some coffee caviar. One of the iconic photos from Modernist Cuisine is their Tomato Basil Spheres, so that seemed like a perfect place to give it another go around.  It’s basically an Insalata Caprese that’s been liquified. Welcome to the future.

Continue reading →