Mad Scientist Caviar

Mad Scientist Caviar

What is it?

It is amazing, that’s what it is. It gives adults a way to be a grown up and still play with our food. And it’s all because of molecular gastronomy. Molecular gastronomy is a branch of food science that utilizes the principles of chemistry, physics and biology to develop delicious food that can be presented in new and interesting ways—solid cocktails, fruit jelly caviar, or vegetable foams and bubbles. It’s basically the science of food you thought could only exist in your imagination.

So I will be dropping some sweet Recipes for you to experiment with, Starting with a new take on Caviar.

Ingredients

18 oz favorite Juice/Liquor or combination

2.5 g Sodium Alginate

Optional Food Coloring

3.5 oz Water

5 g Calcium Chloride

Directions

In a blender, mix the Sodium alginate and the liquid until the alginate is dissolved. It might take a while so don’t be discouraged if you are blending until the cows come home. When it is blended, this is a good time to use food coloring. Strain and pour in bowl, cover with plastic wrap and store in refrigerator for a couple of hours to remove air bubbles.

Mix together the water and Calcium Chloride until the Calcium Chloride is dissolved. Take a syringe, the kind that you can either inject marinade, or take cough medicine. It has to have a smallish opening, not the kind the has a needle in it. Fill with your cooled juice mixture, hold it about three inches from the Calcium Chloride bath and start dripping the juice into the bath drop by drop. THIS TAKES A LONG TIME.

When you are finished, rinse the “caviar” spheres and consume immediately. The caviar will turn into little “gummy” caviar with no liquid inside over time.

Why does this work?

The Viscosity of the water and Calcium Chloride bath is thinner than the juice mixture allowing it to turn into little spheres. Keeping the syringe at the right height, (about three inches) above the bath is the key to perfect “caviar”. The recipe will not work with juices that are high in acid like orange, and lemon juice.  Liquors can also be used mixed with the juice or on its own.

For those of you who decide to try out this recipe drop by our Twitter, Facebook or Instagram pages and let me know how it turns out!

-From The Mind of GiaTomcat

One thought on “Mad Scientist Caviar

  • April 17, 2017 at 8:38 pm
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    Especially having grown up on rocket ships, lasers, shrink rays, invisibilty serums, and the like, I friggin’ love molecular gastronomy. The only way the food “pills” from the Sci-Fi of childhood have ever sounded promising…

    Reply

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