2 Chefs Test a Spherificator!

By | February 23, 2020

(upbeat music) – [Ben] We are Sorted, a group of mates who have your back when it
comes to all things food. From cooking battles to gadget reviews. – Ben, it’s not worth it! (tray clatters) – [Ben] And cookbook challenges to a mid week Meal Packs app. – [Man] Crack your eggs, bake. – We uncover the tools that’ll help us all cook and eat smarter. Join our community where
everything we do starts with you. Hello, my name is Ben, this is Jamie and this is fridge cam. – Now, do you like showing
off at dinner parties? – If you do then you might
want this next gadget. – It’s called a (mumbles). – Spherificator! Two chefs testing one bit
of kit recommended by you, and today it’s this! A Spherificator. It allows you to turn virtually any liquid into caviar shaped pearls, that will produce up to
500 pearls per minute! (cash register chimes) It’s a great tool for
foodie, chefs, bartenders and anyone who loves to entertain. It comes with the tag line go
ahead, play with your food. And I think today is
gonna be a playground. It comes with a bunch of the chemicals so that you can create
endless possibilities. You guys suggested it, we
bought this with our own monies, and we have not spoken to these people so, (box slams) let’s have a play! – It would be interesting if it works, because, this is something that you only really get in professional kitchens. – [Ben] I see this today
as just a bit of fun and to play some games
because I don’t think, I don’t know, nobody is
really gonna use it are they? – Well, Ben as you well
know I’m all about fun, so shall we get started? (upbeat saxophone music) – Number one for my fancy dinner party, I’m thinking some nice smoked
salmon and sour cream blinis, and I want chive pearls. – How did I get dragged into
prepping your dinner party? – To make it, we’re gonna
blend chopped fresh chives, into a salty water solution. James, our sodium chloride
solution is ready. – It looks a lot like water. – With a pinch of salt (laughs). – Oh, damn it. – And then while it’s going round, drop in a mixture of
sugar and sodium alginate that have been combined. Strain it, leave it to rest! And then add it to your Spherificator. (bell dings) – [James] Wow this is
gonna be so fascinating. – So you stir, about a
teaspoon of calcium chloride into 500 mil of water, and
that becomes the calcium bath, that we’re gonna drop
all of our liquids into. – I haven’t even put
any balls in liquid yet and I still, I, already think
this is just not worth it. – ‘Cause this whole process was developed in like the 1940s wasn’t it? It was only much later,
that they applied it to food and molecular astronomy. – I don’t know, Ben. – Mixture rested. – [James] And now it just goes in here. – And then you, over here. – And then I, yep. – [Ben] Oh you’ve gone
it, you’ve put it all in. – [James] I want 500. (laughs) – In order to get the perfect balls, it has to be the right
height above the water. So that it falls. So the tip of the needle
should be six inches from the balls. (group laughs) Behave, that’s what it says, behave. If you want to know what
six inches is James, it’s about a banana, so from about six inches above the water, you drop it in. 500 pearls per minute, up to! This is the moment! – Does that look about right? – Hang on, let me get my banana out. You can go up a bit, there we go. – [James] Imagine if it just doesn’t work! – [Ben] I mean, it looks really awful. – I might actually get to 500. – You might actually get
to 500 but I don’t know if any of them are actually spherical. it’s almost like pond water James. I don’t think they’re supposed to float, because the instruction is
stir the water not the pearls. – Leave to set for one minute. (screams) Leave to set! – What’s wrong with you,
you’re just disappointed, that it hasn’t worked. You should have my mindset where
I’m happy it hasn’t worked. (laughs) – We might’ve ballsed this first one up. – That would be funny
if we’d made any balls. (laughs) We don’t have any balls. – I remember reading a comment, somewhere that said if you’re not careful, and you do it too low then you can end up with more like, sperm shape. And if it’s too high– – Well I didn’t get it wrong. We (bleep) measured it with a
banana, what are you on about? – No, no I’m not blaming
you I’m just saying, you end up with more
sperm shape, if it’s– – We measured it with a
banana, and you’re blaming me, for the fact that it doesn’t work. – If it’s higher above
the water you get discs, because as it hits the
water they flatten out so have we got any spheres? – [James] It’s kinda ball shaped. – [Ben] Great balls of fire! – [James] Does that look like the type of ball that you know and love? (laughs) They’re not balls though are they? You didn’t need to do that – They do pop, and they do taste of chive. (upbeat funky music) The start to my dinner
party, absolute baller, rocking out the smoked
salmon and chive blinis. Right, bottoms up. They look great, but with
the way we’ve plated them, it’s not making a huge difference. – I don’t know what’s happened chemically, because I have no idea what
were doing, but (laughs). I think what’s happened is that, they’re not popping, they’re
jelly all the way through. – A very subtle chive, but because we’ve blended
the chive into the water they’re not like, chive! They’re just like, chive. It looks intriguing and
if you were serving it on something else it is a nice, vegetarian, vegan alternative to caviar and a weird color
that shouldn’t be there. But on that the flavor
is not doing it for me. – Honestly you’re such a nice person. – Okay chive caviar, average start. Next up, balsamic bubbles. – [James] For the balsamic
pearls we’re gonna blend sodium citrate with water. That was fascinating. – [Ben] Changes color! – Then as it blends on a
low speed we’re gonna mix in sugar and sodium alginate, and then we slowly pour
in the balsamic vinegar as it mixes again, and then leave it to rest
for 30 to 45 minutes. – So the science here is that
once you’ve put the sodium alginate into a calcium chloride
solution, it forms a gel. It does that best at a
relatively neutral pH. If you’re trying to
(mumbles), make spheres, out of something more
acidic, like vinegar, you need to balance it
out with sodium citrate. – Are you gonna be able
to explain to me how it forms these things? Ben, I didn’t care that much. ♪ He’s a super geek, super geek ♪ ♪ He’s super geeky ♪ – Two molecules of sodium alginate, plus a water bath of calcium chloride gives you two molecules
of sodium chloride, which we don’t want, that’s salt, we’re not really gonna use that, but it will give you what you do want which is something here which is maths (grunts). C12 H14 012. No ’cause that’s where
the calcium bonds in, so it’s 14, calcium, zero, 12. That’s the bit that forms the gel. – I can’t wait for that
to go onto a YouTube video and for a quarter of a
million people to see it. – Does that make sense? (bell dings) – [Both] Ooh! – It’s not gonna work. To us the balsamic mixture
looked just too gelatinous, to fall with gravity
through our Spherificator, so we’ve done a few by hand, just to see if the mix is gonna work. It’s worked. So we’ll drain these off and
now we’ll try with the machine. Again, more like tadpoles. (upbeat music) – That is a talking point at the table. – We will do anything for a
talking point at the table, even if it’s questionable. Before we try these, what we actually did was create our own, and we created some with the device, and we put our own on the
plate, we backed ourselves. – They’re certainly bigger, we used like, a wider nozzle on a squeezy bottle, as opposed to the device
through a thin needle. – They look like they’re gonna burst – [Ben] On it’s own first. – [Both] Cheers. – More so than the chive. It’s still not a pop is it? – No it’s more like a jelly thingy. – What is nicer with these
is they have more flavor, because of the vinegar,
but it’s not like, acidic. It’s kind of already been mellowed out. – Okay so we’ve tried ours, were gonna try the ones that
came from the (mumbles). – Spherificator. – I can’t, I just can’t. – They’re bigger but they’re not better. – Neither of them are right are they? – No, on their own
they’re a pop of balsamic. – But they don’t taste of anything, like, if you put a drop of that
balsamic vinegar on a tomato or a mozzarella, you would taste sweet,
acidic, balsamic vinegar. And with that they just
disappear completely. – It has been diluted. – You can’t taste it. – I think we’ve got the
ball rolling though, I think we need to move on, I need a gin. Number three, I think
I need a gin and tonic, so let’s make cucumber pearls. One English cucumber, pealed, water and sodium citrate, in and blended. Then add cucumber, then
while it’s going round, add in our sugar, and
sodium alginate mixture. – [James] It’s looking smooth. – [Ben] It’s looking smooth. – [James] I wonder if we
shouldn’t have peeled it. Does it say peel? – It does say peeled. Oh maybe it doesn’t say peeled. It says pureed. I just read it from a distance. – Says pureed, wow. We cannot even do the most
simple, basic scientific stuff. We shouldn’t be allowed
to test this (bleep). – We shouldn’t be allowed to do anything. – We shouldn’t be allowed to test this. Why bother, honestly, like, why bother? – Shall we start again? – No, I can’t take it again. – Remind me to book an
optician’s appointment, when I get home. – I’m not sure it’s the
glasses that’s the problem. (upbeat rock music) – It’s definitely got kind
of mucus feel about it. Hasn’t it? Smells cucumbery. – [James] Let’s put it straight in. – [Ben] I’ve replaced our
bath and our draining water. – I don’t think I need a banana anymore. I think I can guess. – Are you getting good? We should have gone big or small nozzle? – [James] I’ve gone big. – Pretty spherical, still
not particularly big. Gut reaction. These are our best confetti
pearls bubbles yet. Application, I’m not sure I want that floating on the top of my drink. Taste-wise it’s fine, it’s cucumbery. And I don’t mind cucumber
in a gin and tonic. It’s just still not, I don’t want it as a drinking experience. – They’re so close to popping though. – Best ones yet and shape wise. – I would rate, best ones yet. – Okay I think we need to go sweet. Number four. Blood orange beads, on our cheesecake. (upbeat jazz music) So far we’ve tried the
chive, the balsamic vinegar and the cucumber, they have all been recipes
from the little booklet. Now we’re going off pieced,
with blood orange juice. – They’ve all been so easy
and worked so well but, why not just try something
that’s not in the book? – So we’re gonna try
and calculate something, that’s roughly the right amount
of all of our ingredients. Based on logic to get something that sets. – Imagine if this works so well? – [Ben] 250 mil of that. – [James] Done. – [Ben] Three quarters of a
teaspoon of sodium citrate. – [James] There must be
a way to keep the color. – You lose all the color as soon as the sodium citrate goes in. It has to go in because the pH is too low for the reaction to work. And then we’ll stick to the same ratio of sodium alginate and
sugar as before, blend it, strain it, rest it. Then we add it to our device. James I’m up 50, 50 here. Device and handheld. – Well we can do 50, 50. Let’s go wild, Ben. – This is not something you
just knock up mid-week is it? And I think even if you’re doing it for your dinner parties at the weekend, or as a bartender, you’re doing it to impress,
to go the extra mile, for the wow factor, for the experience and the talking point. I wonder if molecular
astronomy , we’re past that, were back to basics now with food. Less is more on a plate. – Yeah less is more,
nature, back to nature. Ready? (device whirls) – You got a little
something trapped in yours? – Yeah, think I do. (upbeat jazz music) – No you’re right James, It’s definitely not 500 a minute. But I’m still having a ball. These are my first
balls that have dropped. – We’ve come to the forth recipe, we’ve tried to put our balls
through this and it’s busted. (device whirls) – [Ben] Oh, it’s working again James. – [Man] It’s working, quick! – [Ben] Look at those, I’m
pretty chuffed with those. – It’s actually more
satisfying to do it yourself. – Oh no! What’s going on there? We had a go with the blood orange. We’ve ended up with the same batch which has rested for
the same amount of time, through our 90 pound machine, we get that. By hand we get that. Our version is much more spherical. Definitely not 500 a minute,
but who needs 500 balls? (upbeat guitar music) Number four, I think it looks the most like it’s supposed to look. – Yeah it’s still the color
is still not quite there. – [Ben] It’s not as
vibrant as I was hoping. – Try it. I think they are the best. – They’re citrusy, they’re
orange, they’re fragrant. They’re not like, zingy
hit you in the face. They’re still quite diluted, but they are the best in
terms of the mouth feel. it’s a nice little touch,
to round off a desert. And I think it looks better
on a desert than perhaps, on a salad, and certainly
better than floating in a drink. – If you try them on their own, they taste citrusy and blood orangy. As soon as you put a cheesecake with it, you can’t taste it anymore. So are they necessary? Would a blood orange syrup be much nicer? Would a segment of blood
orange be much nicer? – Yes. – Okay wow! – I think this is style over substance. – That was easy. – But I like the fact that
it encourages us to play. I’m not convinced that
I would recommend anyone go and buy a Spherificator, but. It has encouraged us to play
and think about plating, and that’s a positive thing,
I just think perhaps today, was a slight curve ball. – Made us think a lot about flavor, and color and texture. More so than we usually do. Which I quite liked. – Go ahead, play with your food. – Well I think it’s fair to say that, that was quite an honest
review of the (mumbles). – Spherificator. – Spherificator. If you want more kitchen
gadget reviews like this, send us examples of weird
ones that we can’t pronounce, and we’ll try and review
them, and pronounce them. – Otherwise, we will
see you every Wednesday, every Sunday back in this very fridge. Until then! Spherificator! We’ve also built the Sorted Club, where you can get tons of foodie inspo using the Packs Mid-Week Meal app. Discover and share
restaurant recommendations, using the Eat app. Listen and contribute to
our Feast your Ears podcast and send us ideas for new cookbooks you’ll receive throughout the year. Check it all out by
heading to sorted.club. (upbeat music) And now a blooper. ♪ He’s a very geeky chef ♪ ♪ Who’d get on well
with your grandmother ♪ ♪ Memorizing all his magic tricks ♪ ♪ Because his mind is photographic ♪ ♪ He’s a very cheeky Ebbers ♪ ♪ But knowledge isn’t always power ♪ ♪ ‘Cause although he aces all his tests ♪ ♪ He scores an F for fashion sense ♪ ♪ He’s a super geek, super geek ♪ ♪ He’s super geeky ♪ ♪ He’s a super geek, super geek ♪ ♪ He’s super geeky ♪

100 thoughts on “2 Chefs Test a Spherificator!

  1. SamUnreel Post author

    "These are my first balls that have dropped." Well Ebbers, I guess we can finally call you a real man now. XD

  2. ZC Allen Post author

    This may be dumb but could you toss them in a syrup or something to get more flavor? But they might not keep their shape and everything

  3. Andy Cheung Post author

    Do you not rinse the spheres in hot water after? It should help make them rounder

  4. Andy Cheung Post author

    I think if you want something to pop, you'll want to go reverse spherification, but you'd need a bigger bowl or a flat based tray

  5. Candice Glass Post author

    The science geek in me had a happy moment seeing chemistry done. Have gone down a completely different route in life

  6. Lucas symons Post author

    Would love to see chefs break down what oils to use when. You hear about not using olive oil for high temp, so what do you use? And are expensive ones worth it?

  7. David Hartin Post author

    Honestly, if there could be any more mentions of "pearls", "balls", "inches" etc…

    Frankie Howerd eat your heart out…

  8. Kristin Nelson-Patel Post author

    Seems like they had to do all the chemistry themselves and all it did was measure out the drops. You can buy these chemical compounds for dirt cheap and just use a plastic squeeze bottle to measure whatever size you want. This device seems like a real ripoff.

  9. Kristin Nelson-Patel Post author

    Omg poor James. He seems so depressed by this one.

  10. Brenda Krieger Post author

    A What? Never heard of it 😂 I'm terrible at chemistry, so I'd never be able to use it. Might be fun teaching item for chemistry class

  11. Art by Hohlee Post author

    man, balsamic bubbles sounded so nice, why did they have to look like possum poos…

  12. tam hewitt-baker Post author

    The tall guy is a moany bugger. Just annoying. ooh nerdy, he knows chemistry. how lame is it to have knowledge of…things. lol
    Guys, what kind of message is this sending people, it how we get flerfers that quit school at 12.
    yes i'm ranting
    nope, i don't care

  13. muna dahir Post author

    let's call this video for what it actually is!
    16 mins of nobody knowing how to pronounce spherificator😂🤣

  14. Ernesta Grigat Post author

    The new intro is terrible guys! Stop the plugging! I get that you're proud and stuff, but please keep it separate. You plug your stuff enough already

  15. KettouRyuujin Post author

    The SuperGeek song! I thought it was gone… but no, IT’S BACK!!!

  16. Prjndigo Post author

    Shaved freeze-dried blood orange would kick those little balls' ass any day of the decade. Shall you play with a freezedryer?

  17. bilishu aliss Post author

    "I haven't even put any balls in liquid yet, and I already think this is just not worth it." – James, 2020. That's going on a plaque somewhere. Wiser words were rarely spoken, sir

  18. NAMLAZ Post author

    i wonder if you could get similar results with agar agar instead of chemicals?

  19. Godryck Post author

    would love to see a "UK's best" with a food tour of each major city since you guys have london pretty well covered. Manchester, Birmingham, etc.

  20. KettouRyuujin Post author

    I’d say it’s better by hand, but you need the chemicals.

  21. Joe Jasat Post author

    Super geek is finally back, and my god it’s been so long…

  22. Sofie Meurling Post author

    You should definetily do a collab with more chefs like my virgin kitchen and such!

  23. Keiko P Post author

    I love Ben just as he is–geeky and all. I needed that formula in my life.
    The boys ought to do a version of this with a diff mixture that is not gelatinous. Or a diff kit altogether.

  24. jimmy olsen Post author

    u need to stop the gellification of the algies with demineralised water

  25. legen davey Post author

    i think part of the reason you're having issues with color is because you're using a traditional blender and incorporating too much air. you might try again with an immersion blender and achieve better results

  26. MaddieChou Post author

    I'd love to know what James said at 3:00 cause it seems as if it started with "god.." and any mildly amused yet disheartened sentence is worth being known.

  27. Frostsorrow Post author

    that marketing department missed out on " go ahead and play with your balls" what a shame lol

  28. Steven Moore Post author

    The 3 normals doing see no evil (blindfolded), hear jo evil (noise cancelling ear defenders), speak no evil (mute/gagged) making a single recipe?

  29. ShandiCandy Post author

    Looks like something fun to try once then it collects dust.

  30. FalconX88 Post author

    As a chemist I have to say, the chemistry part wasn't the worst I've ever seen.

  31. nemono100 Post author

    The balsamic vinegar pearls just look like a rabbit having diarrhea

  32. Jonathan Bennett Post author

    Anyone else got an erection because of the way Ben says “chive”??

  33. marshall jacobs Post author

    I usually like James more, but when Ben started balancing the chemical equation, he won me over

  34. alida flus Post author

    "How did I get roped into prepping your dinner party?" Well James, what did you think was going to happen after your Valentine's date?

  35. AnimeCanuck Post author

    It looked to me like it was 8-9 inches above the water… the banana was too big.

  36. jellojello17 Post author

    Been a minute since Ben's SUPER GEEK!
    A little rusty with my chem, don't think that's an equals sign, but better than I could've done!

  37. Dominic Shiells Post author

    I think you should try some of the master chef Australia pressure tests or do some of hestons recipes.

  38. Davor Pukljak Post author

    Am I the only one who finds these slimy things disgusting?

  39. GunnySGT1911 Post author

    I think Ben is one tragic experience away from becoming a super villain. He's already got the mad scientist part down. Lol.

  40. Zoya Cherkasova Post author

    are you… are you calling these blinis? (4:29) these sad tiny batter lumps?

    How dare you. I'm Russian and I'm disappointed.

  41. Mi Polska 1990 Post author

    As a chef myself, I'm over molecular gastronomy. It was cool when it first started coming around, but I'm much more impressed will whole food and good technique.

  42. Angel Nichols Post author

    Why not try this in a different way, by dropping various foods which have been distilled into a syrup or suspension into liquid nitrogen?

  43. Orlaith Burke Post author

    An easier year to do it is to have your liquid and a frozen tub of oil it’s also cheaper use a syringe and slowly drop in the liquid to the oil and the oil forms a coat around the product so it’s forms a ball shape

  44. Eh-meal Post author

    Y'all can I just point out how comfortable James has gotten to be in front of the camera? I swear, it feels like only a few days ago I watched James be an absolute grump toward an electric rotating pasta fork. Now we got him screaming "We fucking measured it with a banana!"

    What an absolute joy. Doing great work lads.

  45. Shauka Hodan Post author

    "How did I get roped into prepping your dinner party?" Well James, what did you think was going to happen after your Valentine's date?

  46. Danielle Then Post author

    Your blood orange juice was so… orange. Even before the sodium citrate.

  47. globaljabouble Post author

    All the normals are married now…. time for Ben and James to just admit their feelings for each other and get together.

  48. Bladez Post author

    As a Russian speaker it physically hurts me to hear the way Ben pronounces "blinis" especially since "blini" is already the plural.

  49. Jay-Lee van der Berg Post author

    You guys needs to contact Ann Reardon from How To Cook That (on YouTube) for the food gastronomy and how you can improve 😉

  50. Tom Walsh Post author

    These two need to date properly! Opposites attract an all that! 😉

  51. Knut Eikeland Post author

    HI SORTEDfood,
    Any progress on you're bar plans? Would love to get an update

  52. Gruzuk Post author

    This is a waste of space imo. Can do it better without the gadget.

  53. David Gustavsson Post author

    The stöchiometry doesn't add up, he has a Cl too little on the input side.

  54. David Gustavsson Post author

    Pass it on, balls edition. As many round foods as possible.

  55. Ashley Wressell Post author

    How about the normals are sent to work in a restaurant , obviously now they have “home cooking” experience how well would that translate into working with customers with large orders and portions to pass

  56. Ibarra Post author

    Yes, finally! I've been waiting for the chefs to dabble with molecular gastronomy!

  57. Shane Grizzard Post author

    Ben keeps looking for a pop- you’re not making boba though. It’s literally a sphere of your mixture.

  58. Thraelen Post author

    I had to pause and make a caprese salad. It just looked too good.

  59. Spartan Elite43 Post author

    Im from the country and all I can say is the balsamic looks like deer crap please don't put that on my food

  60. wnnalis cioov Post author

    “I’m not sure it’s the glasses that’s the problem” 😂 😂 😂

  61. elle0unit Post author

    If James could punch an episode in the face I think it would be this one.

  62. SEBZED86 Post author

    The cucumber balls look a bit like Vietnamese sea grapes/green caviar, any way they look good enough for gardeners cocktail bar but I wouldn't buy it at that price…

  63. Makayla Post author

    Random video idea. Here in the states we have a store called TJ Maxx, do they have that in the UK? Or something similar? It's kind of a catch all for extra stock that other stores didn't use. Every time I go in there, there are random food gadgets and ingredients that I'm tempted to buy but never do! If you have TJ Maxx or something similar, I challenge you to make a meal starring an ingredient you find there, and using some sort of gadget you find! Also, there have lots of plates and tableware to use too!

  64. Darshak Joshi Post author

    Rinsing the "balls" after they're formed will slow down or stop the spherification process. either way they're time sensitive before they become completely jelly balls. Hope this helps!

  65. Katraca Leigh Post author

    A recipe account I follow on Snapchat just showed how to make four different types of food "caviar" using berries, lemon juice, coffee, and hot sauce. It was set up with agar agar and dropped in to cold oil for the same effect. I was going to comment that it may be a little more work, but after watching, I don't think it actually is. I don't think this gadget is worth the price anyway, but it definitely isn't when there are other ways to achieve the same thing

  66. Neutral Tral Post author

    Visually, the balsamic vinegar bubbles reminded me of a cross between baked beans and deer droppings. 🤢

    So presentation is one thing, texture is another, and flavour is another. This device seemed like it was mostly about the presentation aspect. One question is, can a comparable "presentation level" be achieved without losing control over texture and flavour (and without resorting to a bunch of chemical packets most of us probably don't have lying around). 🤔

    It could be fun to have a follow up episode to some of the inferior gadgets showing how to accomplish better results with technique and regular equipment.
    Cheaper. Easier. Better. Sorted.™ 😎

  67. Raith Post author

    If I had a friend who got one of these, I'd beat him with it till he fell unconscious and then take his wallet since clearly he didn't have anything better to spend his money on.

  68. AthenaGoddess Post author

    That blooper though… Nice to hear a whole verse. Sounds a lot like Janice.

  69. Jim Kledis Post author

    I love Swedish waffles – the crisp heart shaped ones – is there a way to make them at home?


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