The Cuisine-Tech tool kit is equipped with the following tools:

1 Set of measuring spoons for dosing a variety of diameter spheres such as raviolis, marbles, and other spheres

4 syringes for depositing drops which produce “caviar”

2 spoodels for collecting, straining and rinsing spheres

1 Caviar maker to make larger batches of caviar. Caviar Maker Directions: The pipetting device speeds up the production of the “caviar” making technique. The technique consists of dispensing a flavor liquid such as fruit puree with sodium alginate (ALGIN) into a water bath of calcium chloride (CALCIC). Depending on the tool used to dispense (either by syringe by itself, or caviar pipetting kit) a reaction occurs where the base liquid/fruit puree becomes firm and coagulates to form spheres that look like caviar. Ingredient Dosage:

Reaction Water Bath

dissolve 1% CALCIC-Calcium Chloride (by weight) to water. Fruit Puree Preparation:

The dosage ratio is 1 to 1.5% ALGIN-Sodium Alginate (by weight) Pippetting Device Direction:

Fill the bottom tray with your puree preparation. Place the top on bottom of the tray. Attach the tube hose to the syringe tip/nozzle and the pipetting device fitting. Slowly draw back the syringe to 30cc. The wells will fill up with the juice preparation. Be careful not to overfill the wells as a backflow may occur. Remove tray top and place over water bath. Produce caviar by pressing lightly on plunger in series of staggered presses.

Allow drops to rest in Reaction Water Bath for one minute. Remove caviar with included spoodle and rinse with cool water.



Do not allow caviar to sit in Reaction Water as they may begin to break down and could acquire an unwanted aftertaste.



Serve Fruit Caviar as a topping to an elegant dessert.