One of my molecular favorites! This is a perfect example of a completely classic dish that has been transformed into an imaginative molecular masterpiece. This recipe comes from Molecule-R (www.molecule-r.com), but I would consider it a must for all aspiring molecular manipulators! The bright mustard and ketchup caviar lend a visually stunning element to the dish, and as simple as it is to create, it’s ideal for impressing all at the next family BBQ.
Ingredients:
3 cups vegetable oil
2/3 cup ketchup
2/3 cup mustard
2 packet Agar Agar
Directions:
Pour 3 cups of vegetable oil into a flat bottomed dish and place in freezer for 30 minutes.
On the stove combine 2/3rds cup ketchup, 1/4 cup water, and 1 packet of Agar Agar. Stir and bring to a boil.
Remove from burners and with a pipette drip drops of ketchup mixture into the cold vegetable oil. Let sit.
*NOTE: Dripping from higher up will create more round shaped caviar beads. *
In a separate sauce pan combine 2/3rds cup mustard with 1/4th cup water and 1 packet of Agar Agar. Stir and bring to a boil. Remove from burners and with a pipette drip drops of ketchup mixture into the cold vegetable oil. Let sit.
Let mustard caviar rest for 5 min. With a bored spoon, spoon out caviar beads and drop in to a rinsing bath (bowl of clean filtered water). Swirl around bowl.
Remove.
Garnish burger!
Conclusion: Mustard caviar tastes amazing! The flavors aren’t dulled in the least and it holds bead shape remarkably well. Long live condiment caviar!
http://breakingtheculinarymold.wordpress.com/2011/06/20/the-molecular-burger/
Ingredients:
3 cups vegetable oil
2/3 cup ketchup
2/3 cup mustard
2 packet Agar Agar
Directions:
Pour 3 cups of vegetable oil into a flat bottomed dish and place in freezer for 30 minutes.
On the stove combine 2/3rds cup ketchup, 1/4 cup water, and 1 packet of Agar Agar. Stir and bring to a boil.
Remove from burners and with a pipette drip drops of ketchup mixture into the cold vegetable oil. Let sit.
*NOTE: Dripping from higher up will create more round shaped caviar beads. *
In a separate sauce pan combine 2/3rds cup mustard with 1/4th cup water and 1 packet of Agar Agar. Stir and bring to a boil. Remove from burners and with a pipette drip drops of ketchup mixture into the cold vegetable oil. Let sit.
Let mustard caviar rest for 5 min. With a bored spoon, spoon out caviar beads and drop in to a rinsing bath (bowl of clean filtered water). Swirl around bowl.
Remove.
Garnish burger!
Conclusion: Mustard caviar tastes amazing! The flavors aren’t dulled in the least and it holds bead shape remarkably well. Long live condiment caviar!
http://breakingtheculinarymold.wordpress.com/2011/06/20/the-molecular-burger/
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This isn't a put down. It's just that 'molecular gastronomy' is more than just doing odd things to food because one can. It's about making food into a new and surprising experience through the use of items and techniques not usually found in a kitchen. many of your other experiments fit that idea, but this one doesn't seem to do so.
Correct, the burger itself hasn't been altered in any molecular way. The point of this recipe is 2 fold. 1) This is one of the most popular starter recipes for molecular gastronomy beginners. This is not my recipe, but it was one of the first I tried out. 2.) More than anything I don't want people to be intimidated by molecular cooking, or think it has no relevant applications for a home cook, so this recipe I think really shows that even little molecular touches and twists can enhance a dish. Just imagine bringing this to a potluck, or spooning condiment caviar over a neighborhood/friends backyard bbq. It doesn't enhance the flavors, but it does give a common dish a much more fun presentation. :)
Thanks!
Brianne
Thank you so much! Yes, I will definitely start taking more pictures of the process! Thanks for your interest,
Brianne
http://blog.khymos.org/category/molecular-gastronomy/page/16/
which means 2g.
thx
pb