Immitation Caviar

Week 1 Major Output

For Molecular Gastronomy

BY: WAYNE MICHAEL D. CAMERINO

How To make
imitation caviar
 Let learn how to make imitation caviar with these simple
and easy steps!!
  You must prepare your ingredients and
equipment.

First: - A liquid of your choice (Milk, Juice, ect.)

- Cooking oil

Ingredients - Gelatin
- Cups and Plates
- Eye dropper/ syringe
- Saucepan
 First you need to place your
cooking oil in the refrigerator for a
couple of minutes to cool it down,
let it rest there.
Second:
Preperation Prepare the saucepan on the stove,
and set aside the juice and gelatin
 Third: Execution

1 2 3 4 5

Start by cooking your
liquid of choice for a good
minute in full blast, high
heat.
Then after that start When it boils, Prepare your Eye dropper/ Using the eyedropper, create
adding your gelatin, stir immediately take off the syringe and take the cup small balls and drop it into the
well. stove and turn the fire off. of cooking oil from the cold oil. Create as much caviar
refrigerator. as desired. Remove the caviar by
either using a spoon or a strainer
to strain them out.

After this process, you can start plating

Documentation:
The Science Behind:
Imitation Caviar

What techniques in molecular gastronomy is related to imitation

caviar?

What is the science behind it?

Let’s find out.

Cold Oil Spherification
Cold oil spherification is where you
take a gelling agent and add it to your
When the droplets hit the cold oil,
flavorful liquid. You will then need to
they will solidify due to the
heat it up to a boil before dropping
temperature change.
little droplets into a container of ice-
cold oil.

When gelatin is put in hot water, it

heats up the bonds that are holding
the strands together. The gelatin The temperature dramatically
mixture remains a liquid when it is changes when the mixture is placed
heated because the molecules are into cold oil
travelling too quickly to remain in
contact with the gelatin.

The molecules slow down as a result

of the temperature shift and bind to
the gelatin strands. Perfectly
spherical droplets are produced as a
result of the quick temperature
change from the hot mixture to the
cold oil.
What Dishes use
this technique?
 Imitation caviar can
be used as garnish
for very niche
cuisines. Like
toppings for sushi,
beside your favorite
pudding, or atop a
hearty meal like a
carbonary.