Molecular Gastronomy - Honey Caviar Recipe

Thank you for the new video! It's very nice to receive more recipes!

Beautiful, simply devine!

Me gustan mucho sus vídeos, la manera en que nos enseñan es muy clara pero sobre todo quiero darles las gracias porque los títulos también están en español, mil gracias.

These ideas are amazing.

Love these videos.  My chef at school demo'd this technique using a Port reduction.  So many options to use this with to add a simple touch of beauty and intrigue.  Great use of the technique would be with Balsamic (as shown in another video) agar agar pearls with a caprise salad.  That would keep the balsamic vinegar from staining the mozzarella and the tomato.  A wonderful functional garnish.

Thanks for another video!!

beyond beautiful.

Okay...that's cool. I first learned about Molecular Gastronomy from the manga series Food Wars where one of the characters is an expert at it and found it rather interesting since I at one time had a high interest in science. I do a fair bit of cooking at home and I like to experiment a bit so this right here would be a doozy to try at home since I have pretty much all the stuff I need minus the Agar..I do have gelatin though as I wanted to make some home made jell-o with my own flavors instead of the prepacked stuff.

omg thankyou this one is so easy :)

This is amazing!

Great and funny to try, but I wonder how long and how you can keep the pearls? Keep up the good work!

I make fermented garlic and chili honey and this would be an amazing way to apply it to savory dishes.

Jonah Bloom, 2 grams per sachet!

god damnit, I want to try it so much

GhostWolf_X If you don't mind animal products, you can always use gelatin. We like agar-agar because it's inexpensive and vegetarian.

Ur recipe won't end without agar-agar...but cool n simple

Hi Thanks for great video. Can you please tell me how many grams of agar we don't get packets here just loose powder

Hi, how to store this product for future use, as well tell how long it can be stored

What can I use as a substitute for agar?

Should i let the honey to cool a little bit before puting it in the seringue ?