The Molecular Burger!

20 06 2011

One of my favorites! This is a perfect example of a completely classic dish that has been transformed into an imaginative molecular masterpiece. This recipe comes from Molecule-R (www.molecule-r.com), but I would consider it a must for all aspiring molecular manipulators! The bright mustard and ketchup caviar lend a visually stunning element to the dish, and as simple as it is to create, it’s ideal for impressing all at the next family BBQ.

Ingredients:

3 cups vegetable oil

2/3 cup ketchup

2/3 cup mustard

2 packet Agar Agar

 

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!

 

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