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.

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Be the First to Share

    Recommendations

    • Made with Math Contest

      Made with Math Contest
    • Candy Challenge

      Candy Challenge
    • Multi-Discipline Contest

      Multi-Discipline Contest

    4 Discussions

    0
    None
    morkovin

    5 years ago

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

    2 replies
    0
    None
    MOLECULE-R Flavorsmorkovin

    Reply 5 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!