The Molecular Burger W/ Ketchup and Mustard Caviar
by BrianneMichelle in Cooking > BBQ & Grilling
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The Molecular Burger W/ Ketchup and Mustard Caviar
One of my molecular favorites! This is a perfect example of a completely classic dish that has been transformed into an imaginative molecular masterpiece. This recipe comes from Molecule-R (www.molecule-r.com), but I would consider it a must for all aspiring molecular manipulators! The bright mustard and ketchup caviar lend a visually stunning element to the dish, and as simple as it is to create, it’s ideal for impressing all at the next family BBQ.
Ingredients:
3 cups vegetable oil
2/3 cup ketchup
2/3 cup mustard
2 packet Agar Agar
Directions:
Pour 3 cups of vegetable oil into a flat bottomed dish and place in freezer for 30 minutes.
On the stove combine 2/3rds cup ketchup, 1/4 cup water, and 1 packet of Agar Agar. Stir and bring to a boil.
Remove from burners and with a pipette drip drops of ketchup mixture into the cold vegetable oil. Let sit.
*NOTE: Dripping from higher up will create more round shaped caviar beads. *
In a separate sauce pan combine 2/3rds cup mustard with 1/4th cup water and 1 packet of Agar Agar. Stir and bring to a boil. Remove from burners and with a pipette drip drops of ketchup mixture into the cold vegetable oil. Let sit.
Let mustard caviar rest for 5 min. With a bored spoon, spoon out caviar beads and drop in to a rinsing bath (bowl of clean filtered water). Swirl around bowl.
Remove.
Garnish burger!
Conclusion: Mustard caviar tastes amazing! The flavors aren’t dulled in the least and it holds bead shape remarkably well. Long live condiment caviar!
http://breakingtheculinarymold.wordpress.com/2011/06/20/the-molecular-burger/
Ingredients:
3 cups vegetable oil
2/3 cup ketchup
2/3 cup mustard
2 packet Agar Agar
Directions:
Pour 3 cups of vegetable oil into a flat bottomed dish and place in freezer for 30 minutes.
On the stove combine 2/3rds cup ketchup, 1/4 cup water, and 1 packet of Agar Agar. Stir and bring to a boil.
Remove from burners and with a pipette drip drops of ketchup mixture into the cold vegetable oil. Let sit.
*NOTE: Dripping from higher up will create more round shaped caviar beads. *
In a separate sauce pan combine 2/3rds cup mustard with 1/4th cup water and 1 packet of Agar Agar. Stir and bring to a boil. Remove from burners and with a pipette drip drops of ketchup mixture into the cold vegetable oil. Let sit.
Let mustard caviar rest for 5 min. With a bored spoon, spoon out caviar beads and drop in to a rinsing bath (bowl of clean filtered water). Swirl around bowl.
Remove.
Garnish burger!
Conclusion: Mustard caviar tastes amazing! The flavors aren’t dulled in the least and it holds bead shape remarkably well. Long live condiment caviar!
http://breakingtheculinarymold.wordpress.com/2011/06/20/the-molecular-burger/