Beet caviar with onions
Beetroot caviar with onions is a great snack, side dish and even an independent dish. It can be served with herring, boiled eggs and any second course. It cooks for about 2 hours (it cooks for a long time).
Ingredients:
Beetroot — 2-3 pieces,
Onion — 1 Piece,
Salt — To taste,
Vegetable oil — To taste (for frying),
How to make LIQUID SPHERES | Easy Molecular Gastronomy
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Learning the reverse spherification process is the fundamental step in advancing your culinary skills towards the molecular gastronomy.
In reality making liquid spheres is quite easy, as long as you follow precise measurements.
In this video, I show 3 examples of the reverse spherification. I make spheres with 2 relatively thick substances and 1 thinner substance.
Watch the video until the end to learn how to make Kefir spheres, you can use the same method to make Sour Cream or Yogurt spheres. *Please note, that these liquids already have quite a bit of calcium inside, so you might need less Calcium Lactate for them (at least 2% in total).
I also show how to make tomato spheres, from the tomato juice. You can use the same method to make fruit spheres or fruit caviar / pearls (just use the squeeze bottle for that).
And finally, I show how to make wine spheres, using the frozen reverse spherification method. You can use this culinary technique to make cool cocktail pods from any alcohol, or any thin liquid actually.
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Ingredients for the liquid spheres:
- 6 g Calcium Lactate (3% of the spherified liquid volume)
- 200 g Any Liquid that you wish to enclose into spheres (e.g. Kefir / Tomato juice / Wine)
- 5 g Sodium Alginate (0.5% of the Water volume)
- 1 L Water
*you can buy a Reverse Specification pack HERE:
Important TIPS to remember:
1) Make sure that you do not mix up Calcium Lactate with Sodium Alginate. Use Sodium Alginate for Water and Calcium Lactate for the spherified liquid, and not the other way around.
*that happened to me before... not the best idea...
2) Do take time to rest the spherified liquid and avoid the air bubbles (if any left) when making spheres.
Do also rest the mixed alcohol, before freezing it. Otherwise, air bubbles would be trapped inside the frozen spheres / pods.
3) Use precise measurements.
4) Use Calcium Lactate and not Calcium Chloride. Both will work for the technical and visual part, but Calcium Chloride spheres will not taste great in comparison to Calcium Lactate spheres.
| How to make LIQUID SPHERES | Easy Molecular Gastronomy |
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Homemade Fruit Caviar | Fruit Caviar Recipe | How To Make Fruit Caviar | Molecular Gastronomy
Homemade Fruit Caviar | Fruit Caviar Recipe | How To Make Fruit Caviar | Homemade Caviar
Hello! Today, I'm going to make ` Fruit Caviar
INGREDIENTS;
1.ORANGE JUICE ~ 250ml
2.SUGAR ~ 50g
3.AGAR AGAR POWDER ~2g
4.OIL
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Ingredients
Ingredients
RED ONIONS ???? 2
WATER
100 ml
BALSAMIC VINEGAR optional and enhance taste
100 ml
RED WINE optional
60 ml
SALT
a pinch
AGAR AGAR
5 g
OIL cold
Piping bottles for making it dropping |
Stain afther Half and hours and keep in the freezer !
Beet caviar with onions. Classic recipe
Beetroot caviar with onions is a great snack, side dish and even an independent dish. It can be served with herring, boiled eggs and any second course. It cooks for about 2 hours (it cooks for a long time).
Ingredients:
Beetroot - 2-3 pieces,
Onion - 1 Piece,
Salt — To taste,
Vegetable oil — To taste (for frying),
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