Molecular Gastronomy - Port Caviar

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!

Everything you need to experiment at home with molecular gastronomy:

http://www.molecule-r.com.

Be the First to Share

    Recommendations

    • One Pot Meals Challenge

      One Pot Meals Challenge
    • First Time Author Contest

      First Time Author Contest
    • Out of the Box Challenge

      Out of the Box Challenge

    4 Discussions

    0
    morkovin
    morkovin

    7 years ago

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

    0
    MOLECULE-R Flavors
    MOLECULE-R Flavors

    Reply 7 years ago

    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!

    0
    morkovin
    morkovin

    Reply 7 years ago on Introduction

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