You are on page 1of 11
Home Sign Up! Explore Community Submit All Art Craft Food Games Green Home Kids Life
Home
Sign Up!
Explore Community
Submit
All
Art
Craft
Food
Games
Green
Home
Kids
Life
Music
Offbeat
Outdoors
Pets
Ride
Science
Sports
Tech

Carrot Caviar

by mzed on January 17, 2008

Table of Contents

intro:

Carrot Caviar

 

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

2

Video

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

2

step 1:

Assemble your tools and ingrediants

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

2

step 2:

Mix the carrot juice and sodium alginate

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

3

step 3:

Mix the calcium chloride and water

 

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

4

step 4:

Let stand

 

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

4

step 5:

Drop carrot juice into water

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

4

Video

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

4

step 6:

Set

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

5

Video

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

5

step 7:

Rinse

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

6

step 8:

Enjoy

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

6

Related Instructables

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

7

Advertisements

 

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

7

Make Magazine Special Offer

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

7

Comments .

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

7

http://www.instructables.com/id/Carrot-Caviar/

intro:

Carrot Caviar

There is a movement in the cooking world called "Molecular Gastronomy." The term was coined by Herve This, and become associated with chefs like Ferran Adria at El Bulli, Wylie Dufresne at wd~50, Grant Achatz at Alinea, and Homaru Cantu at Moto. Here is an interesting article in the New York Times.

Essentially, it involves applying scientific techniques and methodologies to the cooking process. One of the interesting results is found in the use of common substances to control the texture of foods, often in surprising ways.

You don't need a chemistry lab to pull off such effects. Jump on board the Molecular Gastronomy train by making up some carrot caviar in your own kitchen.

Here's a quick video of me making Carrot Caviar at Maker Faire 2008:

Video
Video
video of me making Carrot Caviar at Maker Faire 2008: Video step 1: Assemble your tools

step 1: Assemble your tools and ingrediants

Round up a few bowls and a strainer in your kitchen. In addition, you need some more unusual gadgets:

A Very Accurate Scale

I chose this one. My criteria were 1) It is accurate to 0.1 grams, and 2) It looked more like a kitchen scale than a drug scale. It also had a bunch of nice features (counting, for instance) that I may never use.

Immersion Blender (optional) You can use a regular blender, but the immersion version is nice because you get less air whipped into your solution.

Syringe (optional)

I got these the same place I got the chemicals (below). I have also heard of people using traditional squirt bottles, like the red and yellow ones that are traditional for ketchup and mustard. The syringe makes me feel more like a real chemist.

For ingredients, you will need:

250

500

g Water (from my local tap)

2.0

g Sodium Alginate

2.5

g Calcium Cloride

These last two are both a bit unusual. I ordered from Le Sanctuaire, which is based in San Francisco. There are other suppliers, like Texturas (Europe), L'Epicerie (in the US). L'Epicerie has a fabulous looking pipette for making cavier on an industrial scale.

http://www.instructables.com/id/Carrot-Caviar/

Image Notes 1. Accurate to 0.1g step 2: Mix the carrot juice and sodium alginate

Image Notes 1. Accurate to 0.1g

Image Notes 1. Accurate to 0.1g step 2: Mix the carrot juice and sodium alginate This
Image Notes 1. Accurate to 0.1g step 2: Mix the carrot juice and sodium alginate This

step 2: Mix the carrot juice and sodium alginate

This step calls for :

250 g carrot juice 2.0 g sodium alginate

Measure out 100 g of carrot juice (I used a plastic measuring cup on the scale). Mix in the sodium alginate and blend. Then mix in the rest of the carrot juice and set aside. Any air bubbles you've added my mixing will take a while to dissipate.

Any air bubbles you've added my mixing will take a while to dissipate. http://www.instructables.com/id/Carrot-Caviar/

http://www.instructables.com/id/Carrot-Caviar/

step 3: Mix the calcium chloride and water

This step calls for :

500 g water 2.5 g calcium chloride

Dissolve the calcium chloride in the water. I used room temperature water.

chloride in the water. I used room temperature water. step 4: Let stand I waited about

step 4: Let stand

I waited about 10 minutes at this point to let the air escape from the carrot solution, and to let everything chill out. I'm not sure if this is really necessary.

chill out. I'm not sure if this is really necessary. step 5: Drop carrot juice into

step 5: Drop carrot juice into water

Suck up a bunch of carrot juice mixture into your syringe (or squirt bottle). Put a strainer in the bowl with the calcium chloride solution, so that it is mostly submerged.

Slowly squirt drops of the carrot mixture into the strainer in the bowl. You can control the size of the drops by the amount of pressure you put on the plunger. I was trying to make the drops about the size of salmon eggs.

Here's a nice YouTube video of someone doing this with blueberry syrup and a very fine syringe.

step 6: Set Let the cavier set for 30-45 seconds. The amount of time you
step 6: Set Let the cavier set for 30-45 seconds. The amount of time you

step 6: Set

Let the cavier set for 30-45 seconds. The amount of time you wait determines the thickness of the skin on the cavier. Ideally, you want a cavier that holds together, but "pops" in your mouth.

Watch this video while you wait:

Video
Video

http://www.instructables.com/id/Carrot-Caviar/

step 7: Rinse Move the strainer with the caviar from the calcium cloride solution into

step 7: Rinse

Move the strainer with the caviar from the calcium cloride solution into a bath of regular water.

the calcium cloride solution into a bath of regular water. step 8: Enjoy I made this

step 8: Enjoy

I made this interesting Martini, but the sky's the limit. I'm thinking of making a sushi-style preparation, with various caviars in place of real fish eggs.

There are other shapes being made with the same formulation. A "skinless ravioli" can be made with a tablespoon of solution and a noodle shape is also possible with the syringe.

Apparently, this caviar is heat resistant, so you could drop it into hot soup, for instance.

Ideally, this dish should be made en minute. After a night in the refrigerator, my caviar become solid-ish all the way through. While that was perfectly edible, and tasty, the texture wasn't nearly as engaging as when it was fresh.

A bunch of similar recipes can be found in:

http://www.instructables.com/id/Carrot-Caviar/

Related Instructables Advertisements Make Magazine Special Offer Comments 50 comments Add Comment view all 83

Related Instructables

Advertisements Make Magazine Special Offer
Advertisements
Make Magazine Special Offer

Comments

50 comments

Comments 50 comments Add Comment view all 83 comments p e e _ p i l

pee_pills says:

Sodium Chlorid is very spice, isn't it? Is it possible to make sweet carrot fake caviar? Here in Brazil I use Sago to make fake caviar, I think this is easier than all those chemicals

Apr 18, 2009. 5:49 AM REPLY

easier than all those chemicals Apr 18, 2009. 5:49 AM REPLY a m a r 5

amar55in says:

hey can u give the recipe of using sago.I mean PLEASE !!?

Apr 27, 2009. 11:27 PM REPLY

using sago.I mean PLEASE !!? Apr 27, 2009. 11:27 PM REPLY m z e d s

mzed says:

Sodium Alginate is tasteless

Apr 28, 2009. 8:16 AM REPLY

Sodium Alginate is tasteless Apr 28, 2009. 8:16 AM REPLY G o r i l l

GorillazMiko says:

Woah.

Zbyszynski.

My name is Michael too! :P

Jun 29, 2008. 11:48 AM REPLY

My name is Michael too! :P Jun 29, 2008. 11:48 AM REPLY m g 0 9

mg0930mg says:

Mine too!

Nov 17, 2008. 5:51 PM REPLY

m g s a y s : Mine too! Nov 17, 2008. 5:51 PM REPLY n

n8man says:

Cool instructable.

Nov 16, 2008. 6:32 PM REPLY

One question, could you do this with other juices like strawberry, blackberry, or orange?

m z e d s a y s : Yes, although more acidic juices are

mzed says:

Yes, although more acidic juices are tricky. With other juices, I've used sodium citrate to contral acidity.

Nov 17, 2008. 1:43 PM REPLY

citrate to contral acidity. Nov 17, 2008. 1:43 PM REPLY n 8 m a n s

n8man says:

What about carbonated juices?

Nov 17, 2008. 4:35 PM REPLY

: What about carbonated juices? Nov 17, 2008. 4:35 PM REPLY a l e x -

alex-sharetskiy says:

It isn't toxic, right?

Nov 16, 2008. 6:21 PM REPLY

s : It isn't toxic, right? Nov 16, 2008. 6:21 PM REPLY m z e d

mzed says:

not toxic

Nov 17, 2008. 1:41 PM REPLY

e d s a y s : not toxic Nov 17, 2008. 1:41 PM REPLY a

alex-sharetskiy says:

ok

Nov 17, 2008. 3:28 PM REPLY

s k i y s a y s : ok Nov 17, 2008. 3:28 PM REPLY

RichardBronosky says:

Cooking Science? All I have to say about that is "Alton Brown".

Jan 24, 2008. 9:00 PM REPLY

that is "Alton Brown". Jan 24, 2008. 9:00 PM REPLY D e s i g n

DesignerUserName says:

Yay!!

Oct 23, 2008. 11:35 PM REPLY

c o d o n g o l e v s a y s :

codongolev says:

Oct 13, 2008. 4:12 PM REPLY

I

like the kid randomly popping into frame in the video.

W a r d _ N o x s a y s : Mar 16,

Ward_Nox says:

Mar 16, 2008. 1:28 PM REPLY

has anyone tried chocolate syrup yet?

1:28 PM REPLY has anyone tried chocolate syrup yet? j d i l l s 1

jdills1196 says:

Lol why dont you?

May 30, 2008. 2:22 PM REPLY

d e a t h _ m a t c h s a y s

death_match says:

Mar 16, 2008. 11:54 AM REPLY

WOW I did this in school for a science project but I never knew it was edibal !! now im a chef I couldn't be more happy! hummm I can feel my creative juices flowing !! you made my day! thanks

r e c o n 5 0 6 s a y s : Feb 7,

recon506 says:

Feb 7, 2008. 7:41 PM REPLY

if

you substitue soy sauce for the carrot juice will the amounts still work? also, id love the amounts in proportions so that i dont have to use a scale

amounts in proportions so that i dont have to use a scale m z e d

mzed says:

Soy sauce should work. It it's too acid, maybe it needs some sodium citrate? Alternately, there's reverse spherification, which I'm experimenting with right now. It works better with a different salt: calcium gluconate lactate.

Feb 21, 2008. 5:58 PM REPLY