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Old 03-23-2008, 12:52 PM   #1
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Spicy "Caviar"

So I had an idea, based on the appearance of salmon roe. The idea was to make something that looked like the roe, but tasted like something completely different. And I wanted to make something that was spicy. Sambal Olek immediately came to mind, and so it was. The key was turning the sambal into a liquid which not only had heat, but had flavor. A little bit of sodium alginate, a bath of calcium chloride, and here's the result. I ended up pairing it with a "smoked" sous vide salmon to do a take on smoked salmon and caviar. I'm going to try this next with other dishes that you normally see salmon paired with (i.e. sushi, tartare, etc.). So many possibilities, so little time.


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Old 03-23-2008, 01:14 PM   #2
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So I had an idea, based on the appearance of salmon roe. The idea was to make something that looked like the roe, but tasted like something completely different. And I wanted to make something that was spicy. Sambal Olek immediately came to mind, and so it was. The key was turning the sambal into a liquid which not only had heat, but had flavor. A little bit of sodium alginate, a bath of calcium chloride, and here's the result. I ended up pairing it with a "smoked" sous vide salmon to do a take on smoked salmon and caviar. I'm going to try this next with other dishes that you normally see salmon paired with (i.e. sushi, tartare, etc.). So many possibilities, so little time.
Did you say Caviar! You have my attention. Love salmon & caviar. betcha this would be great in a crepe (or a Wolfie pizza).
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Old 03-25-2008, 08:18 PM   #3
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Very cool. Great idea. Love salmon.
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Old 03-28-2008, 02:50 PM   #4
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Tried using this in a carpaccio style dish with fresh hamachi. Came out really nice.
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Old 03-28-2008, 03:42 PM   #5
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Oooohhhh, IronChef, you put *CHEMICALS* in your *FOOD*!?!?!? OMG!!!
(just kidding some people who freak out about chemicals in food )

That looks and sounds very interesting. What do the chemicals do?
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Old 03-28-2008, 04:02 PM   #6
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This website can explain it better than I can:

blog.khymos.org Blog Archive First experiments with sodium alginate
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Old 03-28-2008, 04:14 PM   #7
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This website can explain it better than I can:

blog.khymos.org Blog Archive First experiments with sodium alginate
Cool, thanks
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Old 03-29-2008, 03:41 AM   #8
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very, very cool, i.c..

essentially, you dripped hot sauce made from chili paste into a chemical bath that caused it to be encapsulated into little balls that look like caviar.

my first thought of salmon is dill/basil butter. can you encapsulate that?
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Old 03-29-2008, 06:23 AM   #9
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very, very cool, i.c..

essentially, you dripped hot sauce made from chili paste into a chemical bath that caused it to be encapsulated into little balls that look like caviar.

my first thought of salmon is dill/basil butter. can you encapsulate that?
The dill component would be easy. I've made basil caviar with a basil puree base, so pureeing the dill would be the same concept. The butter would be tricky because I couldn't use the same method; it only works with cold liquid. Another option would be to use Agar Agar as a gelling agent because it will stay gelled up until 135 degrees F. So I could maybe do a butter gel, but I don't think I could encapsulate it.
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