Spherificator IMP-SPH User Manual

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Turning Food Into Pearls

User Manual and Recipe Booklet

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Troubleshooting

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Page 1 Turning Food Into Pearls User Manual and Recipe Booklet...
Page 2 Turning Food into Pearls User Manual & Recipe Booklet Spherificator Designed by Imperial Caviar & Seafood in Canada Assembled in Canada with local & imported components Patent Serial No. 62/239,453 Imperial Caviar & Seafood Inc. 78 Brunswick Blvd., Dollar Des Ormeaux, Quebec, H9B 2C5...
Page 3: Table Of Contents
Troubleshooting ...........21 Disassembling Your Spherificator ........22 Reassembling Your Spherificator .
Page 4: Warranty Information
The Spherificator is covered by a 1 year warranty against manufacturing defects. This warranty covers all electric and electronic components including the motor and pump. In the event that you do experience a problem with your Spherificator within 2 years of purchase you MUST contact Cedarlane Culinary directly either by phone (1-866-313-5898) or email (info@cedarlaneculinary.com).
Page 5: Introduction
INT RO D UCTI ON Congratulations on purchasing your Spherificator! You are about to bring your dinner parties to the next level with endless possibilities. Below you will see some images for some ideas of what you can make: we have salsa pearls on fish tacos, ginger pearls on fresh sushi, mango pearls on seared scallops, melon pearls wrapped in prosciutto, and coffee pearls on panna cotta.
Page 6: How To Operate
Pour the preparation containing alginate into the Spherificator and drip droplets into the calcium chloride bath by pressing the button 5 Hold the Spherificator vertically from a height of approximately 6 inches and move in a circular motion. Let pearls sit for 1 minute.
Page 7: Important Notes
1 NEVER add calcium chloride or any product containing calcium in the top funnel of your Spherificator – this will cause the machine to clog. If this happens, please refer to the TROUBLESHOOTING section of this booklet 1 If you are using the Spherificator for “reverse spherification”, please note that...
Page 8: Recip Es
Dissolve the calcium chloride in 500mL water by mixing with ½ tsp (2g) sugar a spoon for 30 seconds. Press the button on the Spherificator and drop the strawberry tsp (4.5g) calcium chloride solution into the calcium bath and leave sit for 1 minute. cups (500mL) water – sepa-...
Page 9: Saffron Pearls
Dissolve the calcium chloride in 500mL water by mixing with a separate bowl spoon for 30 seconds. Press the button on the Spherificator and drop the saffron solution into the calcium bath and leave sit for 1 minute. Collect the pearls in a strainer, rinse under running water,...
Page 10: Cucumber Pearls
Dissolve the calcium chloride in 500mL water by mixing with ½ tsp (2g) sugar a spoon for 30 seconds. Press the button on the Spherificator and drop the cucumber tsp (4.5g) calcium chloride solution into the calcium bath and leave to set for 1 minute. cups (500mL) water –...
Page 11: Lemon Pearls
Dissolve the calcium chloride in 500mL water by mixing with a spoon for 30 seconds. tsp (4.5g) calcium chloride Press the button on the Spherificator and drop the mint solution cups (500mL) water – into the calcium bath and leave sit for 1 minute.
Page 12: Alcohol-Based Caviar
(500mL) water – a spoon for 30 seconds. separate bowl Press the button on the Spherificator and drop the alcohol solution into the calcium bath and leave sit for 1 minute. Collect the pearls in a strainer, rinse under running water,...
Page 13: Coffee Pearls
(500mL) water – a spoon for 30 seconds. separate bowl Press the button on the Spherificator and drop the coffee solution into the calcium bath and leave sit for 1 minute. Collect the pearls in a strainer, rinse under running water,...
Page 14: Hot Sauce Pearls
(4.5g) calcium chloride a spoon for 30 seconds. cups (500mL) water – Press the button on the Spherificator and drop the hot sauce separate bowl solution into the calcium bath and leave sit for 1 minute. Collect the pearls in a strainer, rinse under running water,...
Page 15: Melon Sushi
30 seconds. ½ tsp (2g) sodium alginate Press the button on the Spherificator and drop the melon solution into the calcium bath and leave to set for 1 minute. tsp (4.5g) calcium chloride Collect the pearls in a strainer, rinse under running water, cups (500mL) water –...
Page 16: Nutmeg & Rum Pearls
Dissolve the calcium chloride in 500mL water by mixing with separate bowl a spoon for 30 seconds. Press the button on the Spherificator and drop the rum solution into the calcium bath and leave to set for 1 minute. Collect the pearls in a strainer, rinse under running water,...
Page 17: Endless Ingredients - A Troubleshooting Guide To Trying New Recipes
500mL of water. DO NOT put calcium chloride in the top of the machine – this will cause gelling in the tubes if it comes in contact with any sodium alginate and your Spherificator could stop working as a result.
Page 18 ENDLESS INGREDIENTS – A TROUBLESHOOTING GUIDE TO TRYING NEW RECIPES If anything is going to give you trouble it will be creating the mixture consisting of your chosen ingredient and the sodium alginate. There is trial-and-error involved whenever you are attempting to spherificate a new ingredient.
Page 19 It will hold up to a maximum of 200mL at a time which will create a lot of pearls. Just pull off the top cap, fill up the inner funnel and put the lid back on. Make sure you are near an outlet as the Spherificator needs to be plugged in to work.
Page 20 Within seconds it will start rapidly dropping out of the bottom of the machine. Move the Spherificator in a circular motion over the bath and you will notice that each drop that hits the water will immediately pull into a perfect sphere.
Page 21: Troubleshooting
If it does turn on, press the “ON” button on the Spherificator and listen to whether the motor turns on and you can hear it running. If you answered “NO” to either of these questions, please contact Cedarlane Culinary immediately either toll-free at 1-866-313-5898 or through email at info@cedarlaneculinary.com and a customer service representative will...
Page 22: Disassembling Your Spherificator
– this should be relatively easy to do At this point you will see the interior of the Spherificator and you will have 4 parts: the front and back of the Spherificator, the top cone and the bottom nozzle...
Page 23 1” (2cm) and can’t see the pinch, it is on the other side. Pull the hose from the other side and locate the pinch. To release the pinch, simply hold both sides on the pinch and pull gently. This will release it. CEDARLANECULINARY.COM SPHERIFICATOR DISASSEMBLY...
Page 24: Reassembling Your Spherificator
Reassemble all four components and clip back together Slide the silicon rings back on from the top Put top and bottom covers back on SPHERIFICATOR REASSEMBLY...
Page 25: Faq
Simply empty out any ingredient left in the top of the machine and then put some water in the top and run it through until pure water starts coming out of the bottom. Cleaning your Spherificator is VERY IMPORTANT as if alginate is left in the hoses it will continue to gel over time until it becomes clogged.
Page 26 Now you’re ready to blow the socks off your dinner guests with incredible presentations of an endless variety! As a quick recap, here are some ideas we covered… Strawberry pearls on cheesecake Coffee pearls on ice cream Cucumber pearls on smoked salmon Chive caviar on cheese and crackers...
Page 27 Imperial Caviar & Seafood 1-877-483-2440 info@spherificator.com www. spherificator.com 78 Brunswick Blvd., Montreal, Quebec, Canada H9B 2C5 Distributed by: CEDARLANECULINARY.COM...
Page 28 Imperial Caviar & Seafood 1-877-483-2440 info@spherificator.com www. spherificator.com 78 Brunswick Blvd., Montreal, Quebec, Canada H9B 2C5...