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The Molecular Burger W/ Ketchup And Mustard Caviar Recipe

Ingredients

How to make it

  • 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/

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The Cook

BrianneMichelle Irvine, California

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