Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

IndyRob

Sriracha "Caviar"

Recommended Posts

IndyRob   

There is a big Sriracha thread already, but I'd like to ask about a more specific application.

For me, I think the best recommendation from that thread is sriracha on scrambled eggs. From that, I find that like to dot my eggs with sriracha, so it occurred to me that a spherified caviar form could be cool way to add a visual element to the introduction of novices to the practice.

I read all the spherification threads with interest, but really have never had the desire to experiment with all the forms. But this application, I feel, is one I really want to do.

So, for those so versed, what is the proper path to Sriracha Caviar?

Share this post


Link to post
Share on other sites

You could try using agar and dripping the mix into cold oil to create jellied 'caviar'. It won't be liquid inside but the look is pretty much the same and I find it much easier than actual spherification.

Share this post


Link to post
Share on other sites
Tri2Cook   

If you want the liquid centers, go with the "reverse" method of putting the calcium source in the base and dropping into a gelling bath. Either way will work but they can hang around longer that way. Gellan-based pearls are a nice option to the agar version if you're not worried about liquid centers. I like the texture and flavor release better.

Share this post


Link to post
Share on other sites
nikkib   

I just zig zag a good tablespoon squeeze of sriacha on anything I'm eating when it's available but would be interested to see how your experiments turn out...

Share this post


Link to post
Share on other sites
IndyRob   

Okay, I've received my initial components. As a matter of principle, I've decided to first attempt regular sperification before I try to reverse it, or attempt parallel techniques.

So I have some sodium alginate and xanthan gum for the base, and calcium chloride for the bath. This leads me to another question....

The base formulation offered by Mondernist Pantry involves starting with 500g of base. That's roughly a whole bottle of sriracha. I'll need to reduce that, but it occurs to me that if I keep the base and bath separate, there's nothing to suggest that these won't stay stable in the refrigerator. It that true? I could take both out of the refrigeration and spherify on the fly?

Share this post


Link to post
Share on other sites
IndyRob   

Well, lesson #1 has been learned. Apparently, the addition of xanthan gum is desireable to achieve some gelling action in something like apple juice - so it doesn't just disperse when dropped into the bath. But adding the same amount to sriracha results in a sort of paste.

Thus, my first attempts more resembled sriracha mouse droppings rather than any sort of caviar. I tried drops of unadulterated sriracha into plain water and they dispersed immediately. Clearly, this is going to be a fine balancing act.

In the interim, it's time to explore the magic that is sriracha paste. :raz:

Share this post


Link to post
Share on other sites

Well, lesson #1 has been learned. Apparently, the addition of xanthan gum is desireable to achieve some gelling action in something like apple juice - so it doesn't just disperse when dropped into the bath. But adding the same amount to sriracha results in a sort of paste.

Thus, my first attempts more resembled sriracha mouse droppings rather than any sort of caviar. I tried drops of unadulterated sriracha into plain water and they dispersed immediately. Clearly, this is going to be a fine balancing act.

In the interim, it's time to explore the magic that is sriracha paste. tongue.gif

Well you could take the paste, spread it thin and dehydrate it and have sriracha 'glass' or 'crisps'.

Share this post


Link to post
Share on other sites
IndyRob   

I somehow remembered this thread today and decided to do another internet search.  There appears to be some more experience now....

 

http://www.foodnrecipe.com/articles/2066/20120822/molecular-gastronomy-recipe-foodnrecipes-tom-yum-goong.htm (might be diluted?)

 

http://www.molecularrecipes.com/gelification/sriracha-pearls-cold-oil-spherification/ (Looks to be exactly what Broken English suggested)

 

http://cookingblahg.blogspot.com/2013/06/sriracha-honey-caviar.html (A little different take)

 

http://www.saltyseattle.com/2011/03/consider-the-oyster-simple-sriracha-bubbles/ (more of a foam, really, but it does look interesting with oysters)

 

And I found that I had either missed or forgotten from the Top Chef Season 12 Premiere - that the first chef eliminated did so with the help of Sriracha Caviar :raz:.


Edited by IndyRob (log)

Share this post


Link to post
Share on other sites

  • Similar Content

    • By chriswrightcycles
      Good afternoon everyone!
       
      I currently own a MiniPack MVS31x chamber style vacuum sealer and am wondering if a Polycience vacuum canister will work in my machine? The intended use is for making a larger batch of aerated mousse. 
    • By Manav
      Any tips on previous interesting threads and FAQs will be helpful
       
       
       
    • By boombonniewhale
      Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking into getting a cooktop and buying some copper sugar pots and mauviel makes this thing that goes inbetween. I would love to hear any input into this idea or your experiences!
       
      ~Sarah
    • By liuzhou
      One of my local supermarkets recently installed a sesame seed pressing facility and is now producing sesame oil and sesame paste. Their equipment toasts and extracts the oil and the residue is turned into the paste. Of course, I bought some of each.
       
      I have only used the oil so far. It tastes and smells more intensely than any I have bought before. The aroma also seems to last longer in a dish.
       

       
      These are the white seed versions. They also do black seed oil and paste which I haven't bought yet.
       
      Neither has any brand label - only a bar code on the back so that the check-out staff can deal with it.
       
      I am sorely tempted to try this recipe from Carolyn Philips for celtuce with sesame oil, paste and seeds. I'll let you know how I get on with this or any other recipe. Suggestions welcome, as always.
    • By oferl
      Hi :-) Bought 1.7Kg pork chunk, might be a bit of weird cutting, seems like a rack of pork chops caught between V shaped in bones.
      Would like to sous vide it whole without further cutting to single steaks and would be glad to get a direction for temp and time, from what i've seen 60-62C 
      area might be great to keep it juicy but i'm lost with the time, as it is a big chunk and not single steaks.. Thanks !   
  • Recently Browsing   0 members

    No registered users viewing this page.

×