Quote:
Originally Posted by RAS1187  I did the BBQ sauce with a squeeze bottle, the pouches formed, but fell apart when fishing them out. I am going to doublecheck my measurements and try this one again.
Raspberry vinaigrette seperated (as I suspected) into the water.
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My BBQ caviar came out:
Good Ole BBQ - ChefTalk Photo Gallery
I reduced it by boiling it on med for 15 minutes, that made it a little too thick, probably could have done 10min.
The bbq pouches broke too easiliy and didn't taste that good either.
I used Aurthur Bryant's sweet heat sauce, but recommend going with something a little stronger, like Aurthur Bryant's Original or any of the Gates sauces. Also I used bottled water instead of tap water.
I hypothesize you can make the caviar out of any liquid if you have the right viscosity, in the link above with the recipe, the syrupy ingrediant must be the limiting factor. If you thicken the rasberry vinegar, possible with a xanthan gum, or maybe use more sodium alginate that should work. (or you might want to try it with balsamic, make a redux first, then thicken that a little bit.