Tip of the Week – Mustard Caviar

Mustard Caviar

1/4 cup mustard seeds
1/2 cup water
2 tablespoons glucose
1/4 cup white vinegar
1 red Thai chili, minced
1 teaspoon turmeric

Method:

  1. Toast mustard seeds and add remaining ingredients.
  2. Cook until ingredients come together and reserve at room temperature.

Making your own Glucose

2- envelopes (2 Tablespoons) Knox unflavored gelatin
¼ C – Tablespoons Cool water
2- Cups light Karo syrup
1- Tblsp. Cornstarch
1- Tblsp. White Sugar
1- Cup Cool Water

Soak gelatin in water & let set about 5 minutes; then heat over medium heat source until clear & dissolved. Add Karo (corn syrup) syrup, sugar, cornstarch & the ½ cup cool water mix thoroughly & boil about 30 seconds or until thickened.  Cool & store in refrigerator for up to 2 months.  This recipe will also thicken after it is cooled.

If this recipe is to runny – take another ¼ cup cool water & 1 Tablespoon corn starch, mixed thoroughly & add to gel mixture then boil about 30 seconds cook down to about 2/3

 

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