Agar agar caviar

Made with just five ingredients, this Sriracha caviar is a fun and simple way to elevate any dish, from dinner to breakfast.

Chris Jay on Instagram: "One of the first molecular gastronomy techniques I learned was sphereification. Essentially it’s taking a liquid like fruit juices, vinegar or even coffee and mixing it with agar agar (which come from red algae) and then slowly dropping it into chilled oil which turns it into spheres. This is one of my favourite techniques because it gives the illusion of caviar on a plate, however when you eat it it’s more jelly then pop-like as caviar would be. For this recipe I…

This past Sunday, Chef Bing Liu (of Corton) and I decided to have a little fun with Agar-Agar. It's made from dehydrated seaweed and well renowned restaurants around the world use this ingredient because it solidifies liquids – like orange juice – without adding any trace flavors. At most specialty stores you can find it as a white powder or in a beige flaky form. (Most chefs prefer the powder because it dissolves instantly and some suspect it gives you a more accurate measurement.) When I…

Ingredients: 100 ml coconut milk 15 grams gelatin 1 glass of oil, cold from being in the freezer for at least 1 hour Method: Place the oil in a tall glass in the freezer for at least 1 hour. It is…

Learn how to make fruit caviar and serve this delicious and showstopping garnish at your next dinner party.

My Skillshare: https://www.skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=onIn case you've wondered how I made those tomato and soy...

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