Mock Caviar Recipe
Mock Caviar Recipe
Ingredients
- 80 g water
- 125-150 g glucose, sweetness can be adjusted to taste; artificial sweetener can also be used
- 2 g agar-agar, optional flavoring can also be added
- as needed food coloring, optional
- as needed vegetable oil, chilled
- as needed cold water, for rinsing
Instructions
- 1
Chill the vegetable oil for at least 2 hours prior to starting the recipe. This is crucial for the caviar pearls to form correctly.
⏱️ 120 min
- 2
In a small saucepan, combine the 80 g of water, 125-150 g of glucose (adjusting to your desired sweetness), and 2 g of agar-agar.
⏱️ 2 min
- 3
Place the saucepan over medium-high heat and bring the mixture to a boil while continuously whisking to ensure the agar-agar dissolves completely.
⏱️ 2 min
- 4
Once boiling, reduce the heat to a simmer and continue to cook for 1 to 2 minutes. This step is important to fully activate the agar-agar's gelling properties.
⏱️ 2 min
- 5
Remove the saucepan from the heat. If desired, add a few drops of food coloring to achieve your preferred color for the mock caviar. Stir well to incorporate.
⏱️ 1 min
- 6
Allow the mixture to cool for about 1 minute. It should remain liquid but be slightly less hot, making it easier to handle.
⏱️ 1 min
- 7
Using a pipette or syringe, carefully drip the warm liquid mixture into the pre-chilled vegetable oil. The drops will form small pearls as they fall through the cold oil.
⏱️ 5 min
- 8
Once all the liquid has been dripped, use a fine-mesh strainer to carefully separate the mock caviar pearls from the vegetable oil.
⏱️ 1 min
- 9
Rinse the strained pearls thoroughly with cold water to remove any residual oil. Your mock caviar is now ready to be used!
⏱️ 1 min
Kitchen Tools
Mock Caviar Recipe
- 80 g water
- 125-150 g glucose, sweetness can be adjusted to taste; artificial sweetener can also be used
- 2 g agar-agar, optional flavoring can also be added
- as needed food coloring, optional
- as needed vegetable oil, chilled
- as needed cold water, for rinsing
Instructions
- 1
Chill the vegetable oil for at least 2 hours prior to starting the recipe. This is crucial for the caviar pearls to form correctly.
⏱️ 120 min - 2
In a small saucepan, combine the 80 g of water, 125-150 g of glucose (adjusting to your desired sweetness), and 2 g of agar-agar.
⏱️ 2 min - 3
Place the saucepan over medium-high heat and bring the mixture to a boil while continuously whisking to ensure the agar-agar dissolves completely.
⏱️ 2 min - 4
Once boiling, reduce the heat to a simmer and continue to cook for 1 to 2 minutes. This step is important to fully activate the agar-agar's gelling properties.
⏱️ 2 min - 5
Remove the saucepan from the heat. If desired, add a few drops of food coloring to achieve your preferred color for the mock caviar. Stir well to incorporate.
⏱️ 1 min - 6
Allow the mixture to cool for about 1 minute. It should remain liquid but be slightly less hot, making it easier to handle.
⏱️ 1 min - 7
Using a pipette or syringe, carefully drip the warm liquid mixture into the pre-chilled vegetable oil. The drops will form small pearls as they fall through the cold oil.
⏱️ 5 min - 8
Once all the liquid has been dripped, use a fine-mesh strainer to carefully separate the mock caviar pearls from the vegetable oil.
⏱️ 1 min - 9
Rinse the strained pearls thoroughly with cold water to remove any residual oil. Your mock caviar is now ready to be used!
⏱️ 1 min