Comments on: Agar Tobiko http://www.cookingissues.com/2009/05/18/agar-tobiko/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: davearnold http://www.cookingissues.com/2009/05/18/agar-tobiko/#comment-4532 Thu, 13 May 2010 12:05:28 +0000 http://www.cookingissues.com/?p=53#comment-4532 Hi Cosimo,
The mono and diglycerides are there to helm make small balls that are semi stable. After the ball size is right (after a certain amount of de-mulsification) we set it just like cold oil. When this technique works it is great –but it is really finicky. We now use a technique we learned from the pastry kitchen at Jean Georges, which uses gellan and a blender. The tobiko isn’t quite as good, but it works 100% of the time. I will try to find the recipe –it isn’t in my head.

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By: Cosimo http://www.cookingissues.com/2009/05/18/agar-tobiko/#comment-4488 Sun, 09 May 2010 09:02:25 +0000 http://www.cookingissues.com/?p=53#comment-4488 Very interesting. Maybe I’m missing something here, though: why do we need to add glycerine flakes to the oil? Usually the agar in cold oil technique does without.

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By: Dave A http://www.cookingissues.com/2009/05/18/agar-tobiko/#comment-1782 Tue, 19 May 2009 20:05:27 +0000 http://www.cookingissues.com/?p=53#comment-1782 If you try it let us know how it works! By a squirt bottle do you mean something similar to a sprayer with a nozzle? I wonder if you could get a really uniform size? Thanks for reading.

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By: Dave A http://www.cookingissues.com/2009/05/18/agar-tobiko/#comment-1781 Tue, 19 May 2009 20:01:50 +0000 http://www.cookingissues.com/?p=53#comment-1781 Nils says thanks for the kind words about his talk.
Dave says:
I’m not sure. You’d need to use one with the correct hydrophilic/lipophilic balance. For this application you need something relatively lipophilic that wants to make water-in-oil emulsions. I believe my mono and diglycerides are more lipophilic than my lecithin, but sinch both products are manufactured in a wide range i’m not sure! Check this link: http://en.wikipedia.org/wiki/Hydrophilic-lipophilic_balance

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By: Dave A http://www.cookingissues.com/2009/05/18/agar-tobiko/#comment-1780 Tue, 19 May 2009 19:40:58 +0000 http://www.cookingissues.com/?p=53#comment-1780 Thanks! BTW, when we use agar we always use telephone brand (it is a powdered agar, not flakes), because it it very easy to source here on the east coast of the US. It is in every asian grocery store. We like to use some ingredients that anyone can go buy.

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By: khymos http://www.cookingissues.com/2009/05/18/agar-tobiko/#comment-1779 Tue, 19 May 2009 18:35:15 +0000 http://www.cookingissues.com/?p=53#comment-1779 Nice! I’ll include this in the next update of “Texture – A hydrocolloid recipe collection”.

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By: ac3jc http://www.cookingissues.com/2009/05/18/agar-tobiko/#comment-1778 Tue, 19 May 2009 18:05:43 +0000 http://www.cookingissues.com/?p=53#comment-1778 have you ever thought of spraing an agar solution through a squirt bottle onto cold oil? the spraying would create tiny droplets and as they heat the cold oil they would set. of course you would have to keep the contents of the bottle hot enough to keep the agar from gelating.

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By: Harlan http://www.cookingissues.com/2009/05/18/agar-tobiko/#comment-1777 Mon, 18 May 2009 21:11:18 +0000 http://www.cookingissues.com/?p=53#comment-1777 I like it! Do you think another emulsifier, like lecithin, would work too?

(ps – really enjoyed the ECC talk today!)

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