Picture of bacon caviar..
caviar is for fancy people..we all know this. so what could be better than bacon caviar??

Step 1: Assemble your ingredients..

Picture of assemble your ingredients..
you will need:
1/2 pound bacon
1 can chicken stock
bacon salt
agar agar (a seaweed derivative)
oil (i used grapeseed)
cheese cloth
culinary syringe
small pot for boiling
measuring cups (or your eyeballs)
an assortment of bowls
gnomes (optional)
Scroopydoo3 years ago
Incredible! How long would these last in the fridge? Could they be made a day or a couple of days in advance for a dinner party perhaps? Thank you in advance :)
TimmyMiller3 years ago
also, what are some good things to top off with this? any suggestions
TimmyMiller3 years ago
how do you eat this? i am thinking about trying it although i don't,as i asked, don't know how to eat it? just over explaining it a bit. :P
I want some... You sell this yet?
kaptaink_cg4 years ago
Awesome Idea.. I'll have to try this sometime. Congratulations on your win!!
eulaliaaaa!4 years ago
Just a quick question: What is agar agar? I like to cook things like this so I would like to know.
ehudwill4 years ago
Congratulations on winning the grand prize. Great project.
koala.yummy (author)  ehudwill4 years ago
THANK YOU!! i am super excited to have won..woo hoo!!
bajablue4 years ago
Looks yummy... Gotta love that "Pop"! Good Luck to you!!!
Patrik4 years ago
Cool! Hadn't seen the agar-in-chilled-oil approach before. How greasy do they feel after rinsing off the oil?

Any particular reason why you didn't use the more ""traditional"" (I felt a single set of quotation marks didn't quite cut it there) combination of sodium alginate and calcium chloride? Because of the high fat content perhaps?
koala.yummy (author)  Patrik4 years ago
agar agar is not really soluble in cold water once it has set so you can rinse them as many times as you like.
koala.yummy (author)  Patrik4 years ago
high fat content and i am wary of most food additives used in molecular gastronomy. salts and modified food starches, etc. also they are not greasy after you rinse off the oil.
scoochmaroo4 years ago
Wow. Bacon caviar. That looks intense. Very impressive stuff - how did you learn about this process?
koala.yummy (author)  scoochmaroo4 years ago
on the interwebs..just researched different techniques and made up my own recipe.

meikj4 years ago
They look real but what is the consensus on the taste? What exactly would you compare it too. Is it sweet? salty?? mushy???hard?? I am impressed!
koala.yummy (author)  meikj4 years ago
they taste like bacon..beads that dissolve in your mouth when you squish them. soft texture, not gummy. lightly salty like regular bacon or you can add more bacon salt to get that caviar "pop".
canida4 years ago
Wow, this rocks! Bacon + modern techniques = brilliant. ;)
Ok, this one is tres cool. I have used agar agar before to make things like pea soup whip cream and translucent pasta before "Vancouver chef days". But this is awesome, singing "love it" right now!
Paperduck4 years ago
A most creative use of bacon and a very interesting process! I doubt Ferran Adrià thought of doing this with bacon juice yet! ;)