Molecular Gastronomy - Port Caviar

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Introduction: Molecular Gastronomy - Port Caviar

About: Molecular Gastronomy and Molecular Mixology by MOLECULE-R Flavors: everything you need to experiment at home, from food additives to instructional, step-by-step original video-recipes!

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    4 Comments

    How much agar-agar is in one of those packets?

    I used gelatin instead of agar-agar and failed. When putting to water caviar lost the form :(

    2 replies

    Hi there! Sorry to hear that you've been experiencing problems with this. This recipe was specifically designed to be made using agar-agar, so we definitely recommend you use that. Also, make sure to refrigerate the olive oil for 30 minutes before dripping the port preparation preparation in it, and be sure to use a tall glass to allow the gelification process to occur before the droplets touch the bottom of the glass. Good luck!

    Thanks a lot for the hints, I will repeat the experiement and report :)