What the heck is molecular gastronomy and what does that have to do with homemade caviar? I openly state to my readers I watch too many food shows. Yes, I am a food showaholic! There has to be a 12-step program out there somewhere for those of us that can’t seem to get enough. The truth is (of course my truth) how would I find out about any of these new technologies and methods of cooking if I didn’t watch these shows? So, that’s my story and I am sticking to it.

Anyway, back to molecular gastronomy. Based on what I have read it can be described as a scientific approach of using science, technology, and chemistry to manipulate how food and ingredients can interact to produce various results in new and sometimes unexpected ways. Still with me?

Examples of Molecular Gastronomy

Let’s look at some examples of molecular gastronomy…

If you have had Dippin’ Dots at your local mall you have enjoyed the results of molecular gastronomy. Liquid nitrogen is used in the preparation of those ice cream treats. (Check here if you want to see more info on them.) More examples would be the making of foams, gels, small pearls, and sauces. Agar agar and xanthan gum are two ingredients that are many times used to change textures, flavors, and appearances in the preparation of food dishes.

A siphon used to make various flavored foams and my Anova sous vide

You might also have heard of sous vide which is considered another example of molecular gastronomy. Sous vide is a form of cooking where foods are vacuum-sealed in bags and then immersed in a precisely controlled, low temperature, heated water bath over a period of time. Check here for more conversation about sous vide.

My recipe for today is the making of caviar pearls which is a process of changing some ingredients into small edible spheres. We will accomplish this by adding agar agar into a liquid such as your favorite juice transforming the liquid into chewy orbs resembling caviar. The tapioca pearls in bubble tea (or boba) are an example of making tiny spheres or pearls into a final product. In case you are interested in the chemistry of what we are doing, agar agar consists of polysaccharides extracted from certain types of algae. It can be used as a thickening agent as a vegan substitute for gelatin or even cornstarch. Are you ready for some fun?

Easy Way to Start Using Molecular Gastronomy

Chef Dylan Soros, Executive Chef/Owner of the Soros Mediterranean Grill in Temecula actually tweaked and intrigued my internal synapsis when he made some Yuzu Caviar on one of his dishes at an event I recently attended. Check here for more info on the event. Based on some conversation with Chef and a little research, I decided to use a Yuzu Sudachi Ponzu and a little Hoisin in my recipe in making my caviar pearls!

**My Miso-Glazed Salmon served with Quinoa**

Try experimenting with your own version of caviar pearls and let me know in the comments below how your recipe turns out. This time I used my pearls as a topping on my Miso-Glazed Salmon. The tart bite of the pearls paired nicely with the salmon.

As always, thanks for Spending Time in My Kitchen!

Homemade Caviar Pearls

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Recipe by David Frank – Spending Time In My Kitchen

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

3 Cups 3 Grapeseed oil
3/4 tsp 3/4 Agar-Agar powder
Liquid Ingredients
1/4 Cup 1/4 Hoisin
3/4 Cup 3/4 Ponzu

Directions

Add oil to a very cold tall glass Set glass in the freezer for about 45 minutes before making your pearls
In a small saucepan whisk in agar-agar and liquid ingredients. Bring contents to a boil
Reduce to simmer. Cook for 1-2 minutes. Whisk to make sure all contents are dissolved.
Let cool for 5 minutes. Add liquid to small squeeze bottle
Slowly drop small pearls into the very cold oil. (To maintain the cold temperature of the oil, place the glass with the oil in a bowl of ice water with a 1/2 cup of salt).
Strain caviar using a fine mesh strainer. Rinse lightly with water.
Store caviar in a small amount of water until ready to use. Keep in fridge
Enjoy!!

Notes

In my recipe I am using 1 cup of a flavored liquid; Ponzu and Hoisin combined. Don’t hesitate to use whatever juices, vinegar, any other sauces as your pearl ingredients. Try combining liquids such as sriracha, soy, the juice from your favorite fruits. Just make sure you strain your liquids to ensure you obtain clean pearls.