How To make Onion "Caviar"
1 c Chopped sweet onions
1 c Black-eyed peas, cooked
1/4 c Pimento, diced
1 c Green bell pepper, diced
1/2 c Green onion, chopped
2 tb Fresh garlic, chopped
1/4 c Italian dressing
Salt & pepper Combine all the ingredients & let marinate overnight. Serve either as an appetizer or as a side dish. Hamilton Spectator, May 26, 1993
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Pike Caviar Recipe [Step by Step]
Pike Caviar Recipe
For pike caviar we need
-150gm pike caviar
-olive oil
-onion
-lemon
-dry rosemary
-spices
Put caviar to the plate, then Grate onion and add to caviar, Add lemon juice rosemary and spices and Mix all carefully.
Enjoy it !
#Pike #Caviar #Tasty #Recipe #Cooking #Food #Chef
Onion caviar: how to do it in a few simple steps!
INGREDIENTS
2 red onions
100 ml water
100 ml balsamic vinegar
60 ml red wine
pinch of salt
5g agar agar
Oil
cold water
METHOD
Cut an onion into thin slices, and place in a bowl.
Add water, vinegar, and wine, and let stand for 1 hour. Strain the liquid, place it in a pot and bring to a boil. Add the agar and mix.
Pour the liquid into a pipette. Fill a tall glass with oil and chill.
Use the pipette to slowly let out several drops forming the caviar.
Rinse with cold water.
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Prepared by : Nizal Tuladhar
Camera & Edit : Nizal Tuladhar
Venue : Youngsan University , School of Culinary Arts, Haeundae Campus
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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 |
#reversespherification #moleculargastronomy #elbulli #cocktailpods #tomatospheres #fruitspheres #yogurtspheres @KitchenAid