Molecular Gastronomy - Port Caviar

by MOLECULE-R Flavors

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Intro: Molecular Gastronomy - Port Caviar

Everything you need to experiment at home with molecular gastronomy:

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

4 Comments

ladygold 9 years ago

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

morkovin 10 years ago

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

MOLECULE-R Flavors 10 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!

morkovin 10 years ago

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