Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jun 9, 2011 11:25 AM

Spherification vs Reverse Spherification

I realize this is maybe a strange place to ask, but CH seldom disappoints in the esoteric knowledge of its posters. So here goes:

Are there any circumstances spherification is better than reverse spherification? In other words, did the reverse spherification process render spherification obsolete?

I have an order out with willpowder and I'm going to start experimenting a bit with some of this stuff soon, but I wanted to expand my understanding of the practice first.


  1. Click to Upload a photo (10 MB limit)
  1. From what I've read, it depends on the calcium level of the liquid you're working with. For low calcium ingredients, spherification is said to be superior. High calcium liquids (e.g. milk) are said to respond better with reverse spherification.

    2 Replies
      1. re: todao

        Thanks. I know spherification won't work for liquids with calcium in them. But I thought the point of most reverse spherification was that you are adding calcium to the liquid to be spherified. Does adding calcium chloride at levels needed for reverse spherification change the flavor of liquids much? Or why else would you choose spherification over reverse spherification?

        I've also heard that reverse spherification is especially good for liquids containing alcohol. Why is this?