I find that hard to believe. However, if someone could use some molecular gastronomy to fake the texture, size, shape, color, and taste of caviar, I wouldn’t even be mad, that’s impressive, and probably harder and more expensive than just serving mid caviar.
There is a guy on German TV named Sebastian Lege, who shows how industrial food is made. He is both a chef and a food designer, and he has done a number of crazy things in his show. You really start watching industrial food differently.
Too expensive maybe, but it’s delicious.
I’ve seen a cook using fish leftovers, color and flavoring to make cheap fake caviar that people did not notice as fake.
I find that hard to believe. However, if someone could use some molecular gastronomy to fake the texture, size, shape, color, and taste of caviar, I wouldn’t even be mad, that’s impressive, and probably harder and more expensive than just serving mid caviar.
There is a guy on German TV named Sebastian Lege, who shows how industrial food is made. He is both a chef and a food designer, and he has done a number of crazy things in his show. You really start watching industrial food differently.