bacon caviar..

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

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Step 1: 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)
blender
cheese cloth
culinary syringe
spoon
small pot for boiling
measuring cups (or your eyeballs)
an assortment of bowls
gnomes (optional)

Scroopydoo says: Jul 12, 2012. 9:29 PM

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 :)

TimmyMiller says: Nov 15, 2011. 3:59 PM

also, what are some good things to top off with this? any suggestions

TimmyMiller says: Nov 15, 2011. 3:56 PM

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

bigtreehouse says: Aug 1, 2011. 10:52 AM

I want some... You sell this yet?

kaptaink_cg says: Jun 14, 2011. 8:46 AM

Awesome Idea.. I'll have to try this sometime. Congratulations on your win!!

eulaliaaaa! says: May 29, 2011. 6:25 PM

Just a quick question: What is agar agar? I like to cook things like this so I would like to know.

ndweeds in reply to eulaliaaaa!Jun 9, 2011. 1:55 PM

http://en.wikipedia.org/wiki/Agar

ehudwill says: May 16, 2011. 4:02 PM

Congratulations on winning the grand prize. Great project.

koala.yummy (author) in reply to ehudwillMay 16, 2011. 8:01 PM

THANK YOU!! i am super excited to have won..woo hoo!!

bajablue says: May 12, 2011. 6:43 PM

Looks yummy... Gotta love that "Pop"! Good Luck to you!!!

Patrik says: Apr 26, 2011. 11:47 AM

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) in reply to PatrikApr 26, 2011. 8:26 PM

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) in reply to PatrikApr 26, 2011. 8:17 PM

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.

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scoochmaroo says: Apr 25, 2011. 9:38 AM

Wow. Bacon caviar. That looks intense. Very impressive stuff - how did you learn about this process?

koala.yummy (author) in reply to scoochmarooApr 26, 2011. 8:24 PM

on the interwebs..just researched different techniques and made up my own recipe.

meikj says: Apr 26, 2011. 11:50 AM

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) in reply to meikjApr 26, 2011. 8:21 PM

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".

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canida says: Apr 26, 2011. 10:19 AM

Wow, this rocks! Bacon + modern techniques = brilliant. ;)

iminthebathroom says: Apr 25, 2011. 3:52 PM

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!