Molecular Gastronomy can be an amazing experience. I first tried molecular gastronomy about 2 years ago when we went to Cancun. The first thing I ever tried was the Asparagus balls. It was such a crazy experience a balloon filled with the most flavorful asparagus gel. I know it sounds a little off asparagus gel balls? Trust me its amazing! Knowing not everyone likes asparagus I decided to go with a fruit instead of a vegetable. Ruby red grapefruit was a easy decision because of the pretty color, and amazing taste. Any fruit will work just be sure there are never any seeds.
Provided by: SmallRecipe.com
Categories: Main Meal
Ingredients:
| 9 ounce(s) ruby red grapefruit juice |
| 18 ounce(s) cold water |
| 3 gram(s) calcium chloride |
| 1 gram(s) sodium alginate |
Steps:
- Fill one medium bowl with about 3-4 inches of cold water. This is called your water bath and is used in the final step, set aside.
- In the large bowl mix the sodium alginate with 1/2 the fruit juice and blend till completely dissolved using your mixer or immersion blender. If you don’t have a immersion blender try to use a bowl that will allow the liquid to constantly move, and is deep enough the mixer attachments can blend properly. If it blends properly you will see a foam form on top.
- Add the remaining fruit juice
- Strain your fruit mixture into the empty med. bowl. This will remove any air bubbles from the mixture.
- Dissolve the calcium chloride in the 18 oz. of cold water. I used a whisk and it took about a minute to be completely dissolved.
- Fill syringe or squeeze bottle with the juice mixture about half way full. The mixture should be pretty thick.
- Gently drop the mixture into the calcium chloride bath. Try to use light repetitive pressure when doing this to achieve similarity in size.
- After a minute, gently remove the “caviar” using a straining spoon and add to the cold water bath.
- Wait a couple of minutes then remove the “caviar” from the fresh water into a serving bowl or serving spoon.
This Sriracha Spherification Caviar is a fun and simple way to use molecular gastronomy to spruce up your cooking! Perfect for sprinkling over salads, eggs, or pasta.
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 12600S
Yield: 6
Ingredients:
| 1/4 cup Sriracha |
| 4 tablespoon Water |
| 1 tablespoon Agar-Agar Powder |
| 1 cup Canola Oil |
| 1 cup Water |
Steps:
- Place Canola Oil (1 cup) in a tall glass and chill in freezer until a bit sludgy, about 3 hours.
- In a small saucepan, bring Sriracha (1/4 cup), Water (4 tablespoon), and Agar-Agar Powder (1 tablespoon) to a slow simmer over medium heat, stirring constantly. If mixture begins to smoke, remove pan from stove, reduce heat, then continue cooking.
- Simmer for about 5 minutes, then remove from heat and pour mixture into a small bowl.
- Draw sriracha mixture into your medicine dropper tool. Drop sriracha solution, one droplet at a time, into cold oil from about 5 inches from the surface of the oil.
- When you've used all your sriracha mixture, strain the caviar by pouring the oil and caviar glass over either a perforated or wire mesh spoon or bowl.
- Place strained caviars into bowl of Water (1 cup) to remove remaining oil, then strain from water and serve. Enjoy!
Nutrition Facts:
Calories 57 calories, Protein 0.0 g, Fat 6.3 g, Carbohydrate 0.5 g, Fiber 0.2 g, Sugar 0.2 g, Sodium 33.8 mg, Saturated Fat 0.5 g, TransFat 0.0 g, UnsaturatedFat 5.7 g