some questions regarding some very simple molecular gastronomy

[Edson Ragas]

hi, i don't have access to sodium alginate and calcium lactate.. can i make basil caviar and tomato caviar, by just using agar agar and dropping them in cold cooking oil, or olive oil?

[KennethT]

You can, but it creates a different kind of caviar. The alginate kind have a solid shell and contain liquid and will burst when chewed. The agar will be solid and won't burst.

The other problem is that agar needs to be heated above 180degF for a few minutes to hydrate which will completely change the flavors of either raw basil or tomato. Some people have had success in hydrating the total amount of agar in a very small amount of water, and then adding that to your basil or tomato liquid so as not to cook out those flavors.

Typically, the agar spheres are dropped into a neutral oil, but since your flavors would probably work very well with it, you could use olive oil.

[mkayahara]

Typically, the agar spheres are dropped into a neutral oil, but since your flavors would probably work very well with it, you could use olive oil.

I would be worried about olive oil solidifying at the temperatures you need for this process.

[Edson Ragas]

Typically, the agar spheres are dropped into a neutral oil, but since your flavors would probably work very well with it, you could use olive oil.

I would be worried about olive oil solidifying at the temperatures you need for this process.

thank you for the replies, btw what is the optimal temperature for the oil? and is true that agar agar sphere may melt due to high temperatures?

Edited September 20, 2013 by Edson Ragas (log)

[KennethT]

Typically, the agar spheres are dropped into a neutral oil, but since your flavors would probably work very well with it, you could use olive oil.

I would be worried about olive oil solidifying at the temperatures you need for this process.

true... didn't think of that....

[nickrey]

Agar agar melts at 85C.