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
Second: cool it down, let it rest there.
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 Then after that start When it boils, Prepare your Eye Using the eyedropper,
liquid of choice for a adding your gelatin, immediately take off dropper/ syringe and create small balls and drop
good minute in full stir well. the stove and turn take the cup of it into the cold oil. Create
blast, high heat. the fire off. cooking oil from the as much caviar as desired.
refrigerator. 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 flavorful liquid. When the droplets hit the cold
You will then need to heat it up oil, they will solidify due to the
to a boil before dropping little temperature change.
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 mixture The temperature dramatically
remains a liquid when it is changes when the mixture is
heated because the placed into cold oil
molecules are 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.