Caviar ... sort of

How stunning do these look ! Little dots of mock caviar on a plate. Made with the Texturas, I used a fish base made with Miso and Seaweed stock ... they taste amazing as they have a thin skin that bursts in your mouth to create an amazing taste sensation. Still needs much more practice to perfect but I am so pleased with my first attempt !

Texturas

This will be great or a disaster ! ... I've just 'invested' in some of Albert Adria's (who with his brother the more famous Ferran Adria run El Bulli ) potions from Texturas ... I'll keep this entry updated as I play with the various ingredients ...

I bought two main things, one is a kit for making spheres:
Spherification is a spectacular cooking technique we introduced at elBulli in 2003 which enables us to prepare recipes that no-one had even imagined before. It consists of the controlled gelification of a liquid which, submerged in a bath, forms spheres. These techniques can obtain spheres of different sizes: caviar, eggs, gnocchi, ravioli... In both techniques, the spheres produced can be manipulated, since they are slightly flexible. We can introduce solid elements into the spheres, which will remain in suspension in the liquid, which obtains two or more flavours in a single preparation.

The other is a 'spaghetti' making kit that uses Agar for hot jellified flavours:
Extracted from a type of red algae (of the Gelidium and Gracilaria genera), AGAR is a gelling agent used in Japan since the 15th century. In 1859, it was introduced to Europe as a characteristically Chinese food, and at the start of the 20th century it began to be used in the food industry. It is a source of fiber and can form gels in very small proportions. It can be used to make hot gelatins.

Photos and more to follow ...................................... the kits have arrived !