Modernist Cooking At Home

  • Recipes
  • Ingredients
  • Techniques
  • Equipment
  • Cookbooks
  • Blog

Pipetting Device Review

If you are attempting to make caviar (like these melon caviar) through the basic spherification method and finding that it takes too long to finish all the caviar before the first ones are hard as a rock, then a pipetting device might be right for you.

The Bel-Art Scienceware Polycarbonate Vaccu-Pette allows you to make hundreds of spheres in a matter of minutes giving you identical spheres completed at the same exact time.  Simply inject the pipette with the sodium alginate infused liquid and shake over the water and calcium chloride bath.  The caviar will form immediately and after 1-2 minutes can be transferred to a freshwater bath.

The drawbacks for this are certainly the cleanup.  As the device is one unit that does not disassemble, you’ll need to pump soapy water through the machine and then continually pump in fresh water to remove all the soap.  It is a time consuming process so if you want to make two different kinds of caviar in the same setting, you should purchase two devices.  Also, the syringe is not included, but any food flavor injector should work.  Click here to find everything you need.

Pipetting Device

 

 

 

Share this:

  • Tweet

Related posts:

Polyscience Immersion CirculatorPolyscience Immersion Circulator Reviews Polyscience Smoking Hand GunHandheld Smoking Guns Review Default ThumbnailFood Torch Review Forming Bearnaise SpheresCalcium Lactate

Filed Under: Equipment

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

  • Facebook
  • Pinterest
  • RSS
  • Twitter
  • YouTube

About Me

Learn about me and how I went from a frozen pizza queen to a burgeoning modernist home cook! … Read more

Recent Posts

  • Sous Vide Lobster Tail Salad with Sous Vide Poached Egg
  • Anova Sous Vide Immersion Circulator Review
  • Sous Vide Meatloaf with Hazelnut Crust
  • Scallops, Beet Juice Pickled Turnips and Beet Ice Cream
  • Chocolate Brownie with Sous Vide Crème Anglaise

Recent Comments

  • Alejandro Palacios on Vacuum Sealer Reviews
  • Jamie on Sous Vide Buttered Lobster Tail, Hen of the Woods, Bone Marrow, Pearl Onions
  • Eric Park on Reverse Spherification
  • Jamie on Sous Vide Buttered Lobster Tail, Hen of the Woods, Bone Marrow, Pearl Onions
  • Al Harris Jr. on Vacuum Sealer Reviews

Recent Posts

  • Sous Vide Lobster Tail Salad with Sous Vide Poached Egg
  • Anova Sous Vide Immersion Circulator Review
  • Sous Vide Meatloaf with Hazelnut Crust
  • Scallops, Beet Juice Pickled Turnips and Beet Ice Cream
  • Chocolate Brownie with Sous Vide Crème Anglaise

Copyright © 2024 www.modernistcookingathome.com - Privacy Policy