Toronto, ON – Cedarlane Culinary is revolutionizing the way, chefs, bartenders, and anyone who loves to entertain approach their dinner parties with the SPHERIFICATOR BY CEDARLANE, the latest product in the Cedarlane lineup of modern kitchen appliances. Harnessing the spherification technique with perfect precision and consistency, this tool for the foodie that has everything let’s them say goodbye to their squeeze bottles and endless hours of frustration. A total game changer for seasoned and novice cooks alike, the Spherificator takes your meal or beverage presentation to a whole new level.
“We’re so thrilled to introduce the Spherificator to the world,” said Dustin Skeoch, Co-Founder of Cedarlane Culinary. “It’s the solution chefs and bartenders have been waiting for.”
This remarkable appliance gives entertainers the confidence of a Michelin-starred chef in the kitchen by allowing them to easily bring their plating to the next level, allowing them to serve works of art they might have never dreamed of making. With the Spherificator, mango juice becomes a delectable garnish over seared scallops, hot sauce transforms into radiant balls of fire, and even classic cocktails such as martinis can become truly “dry” with no liquid at all and being made entirely of gin or vodka pearls. You can get started right away, a recipe booklet of 18 chef-developed recipes, designed especially for the Spherificator, is included.
The ingredients provided with the Spherificator allow for endless possibilities of culinary creations and are 100% vegan, so there are essentially no restrictions on letting your imagination run wild despite any dietary restrictions you may have. These caviar-shaped spheres will pop in your mouth with a burst of flavour and restaurants and bars who use the Spherificator can count on a frenzy of Instagram photographers flocking to their locations. The Spherificator can create up to 700 pearls per minute.
The SPHERIFICATOR BY CEDARLANE was developed in collaboration with the food industry’s top chefs and leading culinary experts to create a cutting-edge appliance that delivers restaurant quality results to even the most inexperienced home cook. It’s time for food enthusiasts everywhere to step up their plating game and blow their guests away.
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About Cedarlane
Cedarlane is a full service distribution company located in Burlington, Ontario. Cedarlane Culinary has been working with industry leading chefs, entrepreneurs and innovative companies to bring the newest modernist cooking techniques and equipment to the North American market as the popularity of these new science-based techniques continue to grow.
www.spherificator.com
www.cedarlaneculinary.com
Hot Sauce Pearls
Try this recipe with your favorite hot sauce and eat it with anything from oysters to hot dogs and nachos!
¾ cup (200mL) water
½ tsp (3g) sodium citrate
½ tsp (2g) sodium alginate
½ tsp (2g) sugar
¼ cup (60mL) hot sauce
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1 tsp (4.5g) calcium chloride
2 cups (500mL) water – separate bowl
1. Place water and sodium citrate in a blender and blend for 20 seconds.
2. Mix sugar with sodium alginate.
3. With the blender on low speed, sprinkle sodium alginate/sugaronto the liquid. Mix until the powder is absorbed by the liquid (or use an immersion blender to mix the alginate/sugar into the water).
4. Slowly add the hot sauce while continuing to mix.
5. Let rest 30-45 minutes to allow all the air to escape.
6. Strain the hot sauce mixture through a small strainer. Pour into Spherificator.
7. Dissolve the calcium chloride in 500mL water by mixing with a spoon for 30 seconds.
8. Press the button on the Spherificator and drop the hot sauce solution into the calcium bath and leave sit for 1 minute.
9. Collect the pearls in a strainer, rinse under running water, drain and serve!
Melon Sushi
Looking for a super fancy appetizer? Wrap a slice of prosciutto around a crouton of bread to create a bowl shape. Fill this bowl with the melon caviar, garnish with the zest and pepper and drizzle with olive oil.
1 cantaloupe melon
4 tsp (15g) sugar
2 cups (500mL) water
6 slices prosciutto
6 tsp (30mL) olive oil
Orange zest (to taste)
Pepper (to taste)
Olive oil (to taste)
½ tsp (2g) sodium alginate
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1 tsp (4.5g) calcium chloride
2 cups (500mL) water –separate bowl
1. Peel the melon and cut it.
2. Place the melon in a blender and blend until a uniform texture is reached. Strain and add 1 cup (250mL) back into the blender.
3. Mix sugar with sodium alginate.
4. With the blades on low speed, sprinkle sodium alginate/sugar onto the spinning liquid. Mix until the powder is absorbed by the liquid (or use an immersion blender to mix the sugar/alginate into the water).
5. Let rest 30-45 minutes to allow all the air to escape.
6. Strain the melon mixture through a small strainer. Pour into the Spherificator.
7. Dissolve the calcium chloride in 500mL water by mixing with a spoon for 30 seconds.
8. Press the button on the Spherificator and drop the melon solution into the calcium bath and leave to set for 1 minute.
9. Collect the pearls in a strainer, rinse under running water, drain and serve!
Coffee Pearls
These pearls can be served on cakes, ice cream or even cocktails! This recipe can be applied to any hot beverages not containing milk or calcium products such as tea or apple cider.
¾ cup (200mL) freshly brewed coffee
½ tsp (2g) sugar
½ tsp (2g) sodium alginate
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1 tsp (4.5g) calcium chloride
2 cups (500mL) water – separate bowl
1. Pour coffee in a blender.
2. Mix sugar with sodium alginate.
3. With the blades on low speed, sprinkle sodium alginate/sugar powder onto the spinning liquid. Mix until the powder is absorbed by the liquid (or use an immersion blender to mix the sugar/alginate into the water).
4. Let rest 30-45 minutes to allow all the air to escape.
5. Strain the coffee mixture through a small strainer. Pour into Spherificator.
6. Dissolve the calcium chloride in 500mL water by mixing with a spoon for 30 seconds.
7. Press the button on the Spherificator and drop the coffee solution into the calcium bath and leave sit for 1 minute.
8. Collect the pearls in a strainer, rinse under running water, drain and serve!
Ginger Pearls
A new way to eat your ginger with sushi or breathe life into any seafood dish!
1 cup (250mL) water
1 tbsp (10g) ginger, puréed
½ tsp (2g) sodium alginate
4 tsp (15g) sugar
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1 tsp (4.5g) calcium chloride
2 cups (500mL) water – separate bowl
1. Place 250mL water and ginger puree in a blender. Blend on low speed.
2. Mix sugar with sodium alginate.
3. With the blades on low speed, sprinkle sodium alginate/sugar slowly into the liquid. Mix until the powder is absorbed by the liquid (or use an immersion blender to mix the alginate/sugar into the water).
4. Let rest 30-45 minutes to allow all the air to escape.
5. Strain the ginger mixture through a small strainer. Pour into Spherificator.
6. Dissolve the calcium chloride in 500mL water by mixing with a spoon for 30 seconds.
7. Press the button on the Spherificator and drop the ginger solution into the calcium bath and leave sit for 1 minute.
8. Collect the pearls in a strainer, rinse under running water, drain and serve!
Whiskey Pearls
Whiskey pearls in a whiskey sour, anyone?
Let your imagination run wild! This recipe can be modified for any type of alcohol.
½ cup (125mL) water
¼ tsp (1g) sodium citrate
1 tsp (3g) sodium alginate
¾ cups (200mL) whiskey
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1 tsp (4.5g) calcium chloride
2 cups (500mL) water – separate bowl
1. Place water and sodium citrate in a blender and blend for 30 seconds.
2. With the blades on low speed, sprinkle sodium alginate onto the liquid. Mix until the powder is absorbed by the liquid (or use an immersion blender to mix the alginate into the water).
3. Add whiskey and mix thoroughly.
4. Let rest 30-45 minutes to allow all the air to escape.
5. Strain the whiskey mixture through a small strainer. Pour into Spherificator.
6. Dissolve the calcium chloride in water by mixing with a spoon for 30 seconds.
7. Press the button on the Spherificator and drop the alcohol solution into the calcium bath and leave sit for 1 minute.
8. Collect the pearls in a strainer, rinse under running water, drain and serve!