crab, tangerine, originally uploaded by soussurvivor.
Ive been trying to use agar in an appropriate way for some time now, and avoid the brittle mouthfeel. This crab salad with celery leaf, chervil, and tangerine tasted spectacular. The tangerine drops were made of a tangerine puree thickened with agar and dropped into cold oil. Not bad for the first trial…
I have not seen that agar technique yet, what are the ratios ?
By: Chicken Fried Gourmet on January 5, 2008
at 10:15 pm
well, thats pretty much up to what you want the mouthfeel to be. A ratio of .3% agar should be a good starting place.
By: soussurvivor on January 5, 2008
at 11:49 pm
That’s very interesting. I’ve never seen “caviar” done that with agar that way, but it makes perfect sense. I think I will be trying that soon, as I’ve never been happy with the flavor release or feel of alginate-based forward spherification.
By: Barzelay on February 16, 2008
at 7:15 am