The recipe for caviar production is based on the method of verification of agar using cold oil. The mixture is brought to a boil, then immersed in oil with a pipette or syringe. For the ideal shape, the "eggs" must cool and form before the bottom of the container is reached.
Ingredients:
Balsamic vinegar-100 gr
Agar-agar-1.5 g
Prepared oil:
Container with oil - about 250 gr
Preparation:
- Place the oil container in the freezer at least 30 minutes before starting work. The higher the capacity, the smoother the eggs will be.
- Pour the balsamic vinegar into a saucepan, dissolve the agar and bring the mixture to a boil.
- Cool the mixture to 50 -55 C. If the liquid is too hot, it will not have time to cool and the sphere will not get the desired shape.
- Fill the syringe or pipette and gently begin to pierce into the cold oil.
- Wait a few minutes, then remove the eggs and rinse them. You can use them immediately or store in a closed container.