Cooking Issues

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Entries Tagged as 'dispersion phase'

Agar Tobiko

May 18th, 2009 · 8 Comments · Agar

Posted by Mindy Lvoff Purpose: Make tobiko-sized hydrocolloid beads Technologies Used: Hydrocolloids, Emulsifiers During our two-day Hydrocolloids class at the French Culinary Institute, students inevitably want to know how to make “caviar” beads. Whether using agar or alginates, and no matter how steady your hand, you inevitably end up with Ikura or salmon roe-sized spheres. […]

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