In the Modernist Techniques Forum
I am having troubles making caviars other than the papaya caviar in the cookbook. Tried the papaya and it came out great but I am trying to do a mix of tropical fruit caviars for a dish and can't seem to get them to set like the papaya. I tries pineapple juice and also mango juice and neither one woul work. Any ideas/hints would be appreciated!!

1 Reply So Far

Pineapple has a lot of weird enzymes that are probably messing you up. Pineapple can be used very effectively as a meat tenderizer, for example. I wouldn't be surprised if these enzymes were attacking the gel or impeding its formation.

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