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9Jul/1219

Making Spherification Caviar the Easy Way

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Making spherification caviar is fun but it can be a draining process to make enough for a few cocktails or dishes one drop at a time using just a syringe or squeeze bottle. With the Caviar Maker you can now multiply the production by 96 times with no extra effort!

Creating caviar spheres one drop at a time not only takes time but it also requires to produce very small batches given that all the caviar spheres need to be removed from the calcium bath after about a minute or they will convert into jelly with no liquid inside. For example, if you release a drop every 1 second, by the time you have 60 drops in the bath, the first sphere is ready to be removed from the bath while the last one needs to be in the bath for another minute. Very annoying!!

The Caviar Maker has 96 pipettes connected to a syringe releasing 96 drops into the calcium bath in the same amount of time you would be releasing just one drop using a syringe or squeeze bottle.  Now you can release 96 drops every 1 second and have 960 caviar spheres in 10 seconds and remove them all at the same time after 1 minute and 10 seconds ready to delight several diners.

Make Melon Caviar, Honey Caviar, Cointreau Caviar, Apple Juice Caviar or your favorite juice or spirit caviar. Spherification caviar is done using the basic spherification process which consists of submerging a liquid with sodium alginate in a bath of calcium chloride. You can learn more about spherification caviar here.

Caviar Examples

Caviar Maker to make juice caviar easily

How to Use the Caviar Maker

Caviar Maker Steps

1- Slip the flexible tube onto the fitting of the caviar maker.

2- Add the desired caviar mixture to the caviar maker tray. A minimum of 75 ml must be in the tray in order to avoid breaking vacuum when it is aspirated.

3- Replace the top section of the caviar maker over the tray containing the caviar mix. The tips of the 96 wells will now be immersed in the caviar mixture.

4- Back off the syringe plunger to 5cc. Creates air space to provide extra push at the end of the dispensing cycle.

5- Attach the tubing to the syringe.

6- Aspirate the syringe plunger to the 20 ml mark on the barrel of the syringe in a slow and steady motion.

7- Carefully lift the caviar maker from the tray and place it about 3 inches over the calcium bath. Slowly depress the syringe plunger from 20ml to 0 ml.

8- After a minute, remove the caviar spheres from the calcium bath, rinse them in a clean water bath and serve immediately.

TIP: place the caviar maker on a flat and leveled surface to ensure that all the pipettes get filled at the same rate. Make sure the container has enough liquid and do not suck any air into the pipettes. If some pipettes end up with more liquid than others, it will be more difficult to clean the device later. (when you pump air into the caviar maker, it will come out through the empty pipettes and the liquid will remain in the pipettes that were filled more)

Cleaning the Caviar Maker

Cleaning is the only small inconvenience of the caviar maker but if you follow these tips, it will be a little easier. Clean immediately after each use. If you let the liquid dry in the caviar maker, it will be more difficult to clean it.

1- Remove syringe, fill it with air, connect it to the hose and pump air into the caviar maker to expel any liquid left inside.

2- Remove hose and syringe from caviar maker.

3- Flip the caviar maker upside down and rinse with warm water the pipettes.

4- Keep it under running warm water until the caviar maker box is almost full with water.

5- Block the hose connector with one finger and vigorously shake the caviar box sideways with the pipettes pointing downwards.

6- Remove your finger from the hose connector and let all the water come out through the hose connector.

7- Repeat steps 3 to 6 a few times until the caviar box is completely clean.

8- Rinse the box with an antibacterial solution such as white vinegar or 3% hydrogen pyroxide solution. You can inject the antibacterial solution into the caviar box using the syringe. Rinse with clean water.

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  • Patrick

    I made some balsamic caviar and served them, cleaning up after we ate. I really couldn’t get it clean after dinner. I tried soaking it in hot water, running it under hot water, and I even went back to where I bought it and rubberchef couldn’t even help. It’s not too bad but you can still see some balsamic in there. is there anyway to clean it?

    • QuantumChef

      I am not sure if what you have is the same caviar maker we sell since you didn’t buy it from us. It is recommended you clean it immediately after each use to avoid this and balsamic vinegar is probably the toughest. Are you using basic spherification or are you mixing the balsamic with agar agar or something else?

      • Patrick

        I got the caviar maker at the rubberchef.com last year. I don’t think your site had the store front since i had to buy a lot of the products from different places. I made the dinner for my girlfriend’s bday and haven’t done a lot with it since. A year later and you have really changed everything on the site, it’s pretty awesome and there is a ton of new techniques! I was using agar agar with hot balsamic dropped into cold olive oil.

        • QuantumChef

          Hi Patrick, glad you like our site! That may be the problem. The agar mixture solidified inside the caviar maker making it much harder to clean. The caviar maker is meant to be used with sodium alginate (basic spherification). But have you tried the cleaning steps described in this post?

          • Patrick

            I’ll give it
            a shot and see if I get lucky. Thanks again for the help and the great
            content! I’m sure I’ll be getting some new stuff for the new menu I’m
            trying to make up. Any
            good ideas or things you could recommend?

          • QuantumChef
          • Patrick

            I haven’t yet. Like I mentioned all this stuff wasn’t even available last year when I did the MG menu. Why I bought all this and just let it sit for a whole year I have no idea. I’ve spent the last day and half reading over all the new information on your site. There is so much new stuff I am kind of on overload and not sure where to start!

  • L1

    Hi,

    how would you make parmigiano caviar? thanks for tips..

    • QuantumChef

      Parmigiano contains calcium so you can’t make caviar with the basic spherification process; the interior of the sphere will gel too.

  • Courtney

    Can you make a tomato caviar?

    • QuantumChef

      Good question. The acidity could be an issue with some tomatoes but you can adjust it with calcium citrate. The problem may be with the calcium content of the tomato. It may be high enough to gel the sodium alginate.

    • http://www.facebook.com/people/Possum-Burville/100000657595750 Possum Burville

      l have made beetroot caviar and a lot of other versions except l use “agar agar” in2 frozen oil and wrks well. you can see what l have done on “whangarei cooking school” on fb, your more than welcome 2 have a look…. lm not a qualified papered chef, although involved with industry.

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  • Gagi

    How far in advance can you make the balsamic cavier?

  • Addie

    This reminds me of a Japanese candy I saw… I think it was Dodotto Tsubupyon? Basically, you mix up packets of stuff to make two liquids and use a little squeeze bottle shaped like an octopus to drop one of the liquids into the other. It does basically the same thing as this.

  • Lesley Davies

    Hi there
    I have one of the original caviar boxes with screws.
    The issue im having iss that the tray with the hose/syringe connector
    is beginning to crack. Is it possible to get this replaced as I would like to keep
    using it.
    Thanks Lesley.

    • QuantumChef

      Hi Lesley, we never sold a version with screws so you probably have a different product. Sorry!