caviar Stories July 30, 2015


Admittedly, caviar is a food that I’ve only seen in the movies and on TV. Despite my lack of fine food experience, I can still respect those that enjoy this fishy treat. A new Kickstarter project might just bring the caviar experience to my humble midwest roots by way of a nifty little tool that can turn nearly anything into those small little orbs of flavor.

Meet the Imperial Spherificator – some name huh? – an all-in-one solution to turn your favorite sweets, vegetables, drinks and more into fun miniature spheres. With about three weeks left, the Imperial is close to meeting its goal… expand full story

caviar Stories February 18, 2015


Spheres were the subject of my very first Kitchen Tech column, and in celebration of today’s 11th Kitchen Tech, I’m returning to the theme again — with a twist.

There are many magic tricks in the world of avant garde food and beverages, but only a few that are marquee-quality. Spherification — the science of turning liquids into delicate, caviar-like balls — is probably my favorite. If you’ve ever had salmon roe, the bright orange fish eggs popularly used in Ikura sushi, you already know the “burst in your mouth” sensation that makes gel-coated spheres amazing.

But until you’ve tried liquid balls in other flavors, such as white sangria (above), cherry, mozzarella cheese, or olives, you haven’t experienced the full potential of spherification. Drinks can be turned into snacks, solids into liquids, and liquids into solids or semi-solids. Best of all, these spheres are easy and inexpensive enough to make at home! Here’s what you need to know…

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