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Jelly caviar

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Chris Jay on Instagram: "One of the first molecular gastronomy techniques I learned was sphereification. Essentially it’s taking a liquid like fruit juices, vinegar or even coffee and mixing it with agar agar (which come from red algae) and then slowly dropping it into chilled oil which turns it into spheres. This is one of my favourite techniques because it gives the illusion of caviar on a plate, however when you eat it it’s more jelly then pop-like as caviar would be. For this recipe I turned red onion pickling liquid into spheres, creating this beautiful pink colour, which popped really nicely on a crudo or tataki plate. Note: If you have any extra pickling liquid that you didn’t turn into spheres, I suggest storing the spheres in them instead of water. I found that after the third d Agar Agar Caviar, Fruit Caviar Recipe, Jelly Caviar, Coffee Caviar Recipe, Fruit Caviar, Molecular Gastronomy Plating, Molecular Food, Molecular Gastronomy Recipes, Pickled Fruit
Agar Agar Caviar
Fruit Caviar Recipe
Jelly Caviar
Coffee Caviar Recipe
Fruit Caviar
Molecular Gastronomy Plating
Molecular Food
Molecular Gastronomy Recipes
Pickled Fruit

Agar Agar Caviar

Chris Jay on Instagram: "One of the first molecular gastronomy techniques I learned was sphereification. Essentially it’s taking a liquid like fruit juices, vinegar or even coffee and mixing it with agar agar (which come from red algae) and then slowly dropping it into chilled oil which turns it into spheres. This is one of my favourite techniques because it gives the illusion of caviar on a plate, however when you eat it it’s more jelly then pop-like as caviar would be. For this recipe I…

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Grill Tips, Molecular Gastronomy Recipes, Kitchen Science, Caviar Recipes, Picky Kids, Molecular Gastronomy, Food Kids, Food Science, Camping Food
Grill Tips
Molecular Gastronomy Recipes
Kitchen Science
Caviar Recipes
Picky Kids
Molecular Gastronomy
Food Kids
Food Science
Camping Food

Juicy Spheres Snack - Easy Kitchen Science

Juicy Spheres Snack - Easy Kitchen Science: This is an easy, fun way to play with your food! If you have picky kids, you could do some juicing of fruits and veggies and then create these "caviar" jellies out of it. This only involves two ingredients! ...and a cup of oil! If you've never hear…

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Spherification (Making "Caviar" using sodium alginate and calcium chloride) Molecular Food, Molecular Gastronomy Recipes, Caviar Recipes, Urban Kitchen, Molecular Gastronomy, Agar Agar, Food Science, Plated Desserts, Cooking Techniques
Molecular Food
Molecular Gastronomy Recipes
Caviar Recipes
Urban Kitchen
Molecular Gastronomy
Agar Agar
Food Science
Plated Desserts
Cooking Techniques

Spherification (Making "Caviar") - Tiny Urban Kitchen

This post is part of a larger series devoted to a Molecular Gastronomy focused meal I made: Molecular Gastronomy with an Asian Twist Spherification is a modern molecular gastronomy technique that was first invented at El Bulli by Ferran Adria in 2003. While visiting a company called Griffith España, Adria and his team discovered a...

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