The Carrot Caviar Experiments
I made some carrot caviar today, and it’s pretty awesome. Unfortunately, my scale is a piece of shit (who knew that a $3 scale from China with “Digital Scale” as the brand name wouldn’t work right?) so the ratios were off, but it still worked out. Just a little jubblier than I’d hoped. They really do taste just like carrot juice with a jello-like outer layer.
I ran it through a bunch of tests:
- Hot water: No change in taste or texture
- Boiling water: Slight volume increase, but otherwise no real change
- Hot pan: Lost a bit of volume
- Hot pan with oil: No chance in taste or texture
- Hot oven (450F): Pruned a bit, but otherwise no change
- Microwave (30 seconds): No change in taste or texture
- Dropping on the floor: No change in taste or texture (we’ll pretend this was intentional)
- Squeezing: Juice bursts out
In other words, the only thing that really alters these things is direct pressure. I’m completely surprised by all of it; especially the hot oven. I figured that would dry it out right away, but ten minutes later, no change. I’ve also got some in the freezer, fridge, and on the counter to see how it stands up to them.
I’m really hopeful that they hold up to freezing because I think it would be an awesome way to make a dark chocolate dessert. Little tiny balls of chocolate, maybe with some white vanilla ones speckled around; mmmmmmm. I think olive caviar in a martini will look amazing too.
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