Here's what happens when you put a non-science person and molecular gastronomy together…
I had been wanting to try my hand at molecular gastronomy, so while ordering some Vadouvan curry mix for Susan at Le Sanctuaire, I just happened to click on the button for some sodium alginate and calcium chloride. Whoops! They sure make spending money easy now don't they? 
I had seen caviar this and caviar that popping up at restaurants around town and most recently I saw Cat Cora making a carrot caviar on Iron Chef. I was definitely intrigued. I found a few videos online demonstrating the method and I also checked out Ferran Adria's site for the measurements.
Anybody wanna try? I'd love to send you some sodium alginate/calcium chloride. I've got tons to spare. Just email me. Not sure how the post office handles white powder in Ziploc bags though.
8 Comments
White On Rice Couple
06 Apr 2008 08:04 am
OMG!!! It works! We made it through, yes!!!!
Anyway, so glad to be able to let you know just how awesome your dishes have been the last couple of weeks!!!
This dish let me know that you must have some talent for the sciences! It’s really brilliant and beautiful!
Purplesque
06 Apr 2008 10:04 am
[this is good] I can’t believe I missed this. It looks beautiful. The caviar looks like the Tuesday Hanuman temple boondi..little drops of fried lentil flour soaked in sugar syrup. They were crisp and hot and burst in your mouth with hot syrup coating the tongue.
Oh Lord. May I do some research and get back to you re: the chemicals. I must have some boondi. Soon.
Food Rockz Man
07 Apr 2008 01:04 pm
I’ll try . . . I’ll try! As coincidence would have it, I grabbed a box of tapioca off the shelf of my local grocery store yesterday with plans to turn it into some kind of “caviar.” But if you’re willing to share some of your chemicals, I’ll try them too!
cheff jonny
10 Apr 2008 08:04 pm
I made some hawaiian tapioca a while back….I’m going to get it out of the cupboard again now…you’ve got me inspired. I haven’t tried much of the Molecular gastronomy other than some xanthan gum and mod. corn starch. I would love to try some of that stuff. P.s. your freakin blog kicks my blog’s ass! I never have time to make nice food at home anymore.
Erin
14 Apr 2008 03:04 pm
I have been a fan of your food for some time now, but I wanted to say the last few posts have definitely been stellar. Beautiful food!
I’m also a bit curious about this caviar trend, so I admire the boldness of buying the chemicals (in bulk no less!). Will you post more about the recipe or technique you used? more details on what went awry?
Mr.
25 Apr 2008 04:04 pm
I have never been a fan of Panna Cotta , but this one looks great, so i’ll give it a try!
madchef360
09 Jul 2008 01:07 am
[this is good] hi buddy if you need any recipes just drop me a line
David Morgan
08 Dec 2009 09:12 am
Pomegranate Apple Pie?
making an apple pie tomorrow (I do it totally from scratch, including
the pastry)- while I was at the store I saw pomegranates- which I like,
but rarely have. I’m curious, can you add pomegranate to an apple pie?
I use Granny Smith apples, so my apple pie is already tart, so I’m not
sure what difference this would make. I wasn’t able to find any
pomegranate apple pie recipes online. But if it worked, it would be
pretty cool to actually invent a new kind of pie.
Any ideas Yahoo! people?
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