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Making caviar

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Molecular Gastronomy Recipes, Tips and Techniques › Molecular Gastronomy Forum › Recipes › Recipe Troubleshooting › Making caviar

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This topic contains 1 reply, has 2 voices, and was last updated by  Quantum Chef 10 years, 10 months ago.

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  • June 16, 2014 at 4:07 pm #9657

    William Lam
    Participant

    Hi all,
    I’m completely new to molecular gastronomy and I received my kit earlier this morning.

    The problem is when I attempted to make Caviar the juice mixture dissipates when I drop it into the Calcium chloride bath. I’ve followed the video but made a change to the amount of water (from 1kg to 0.5kg) and the amount of CaCl (from 5g to 2.5g).

    Could you tell me the problem? and do I have to use distilled water or could I use tap water as an alternative?

    June 22, 2014 at 5:05 pm #9725

    Quantum Chef
    Keymaster

    Are you using an acidic juice? PH needs to be higher than 3.6

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