Balsamic Vinegar Pearls Food

HOW TO MAKE BALSAMIC VINEGAR PEARLS

Steps:

• 1. Gather your ingredients.
• 2. Add the oil to a container, and place into the freezer for 30 minutes.
• 3. Chef's Note: The container should be tall... that will give the balsamic vinegar droplets time to form and cool before reaching the bottom.
• 4. Chef's Tip: Wait until the oil has been in the freezer for about thirty minutes, before performing the remaining steps.
• 5. Put the balsamic into a saucepan, and bring to a lite simmer.
• 6. Add the agar agar and whisk to combine.
• 7. Chef's Note: What is agar agar: It's a gelatinous substance extracted from red seaweed and used in biological culture media and as a thickener in foods. It's very popular in molecular gastronomy.
• 8. Chef's Tip: You can find agar agar in most oriental food stores, or on the Internet. http://www.amazon.com/Agar-Powder-Ounces-Excellent-Strength/dp/B007PJAOG4/ref=sr_1_2?ie=UTF8&qid=1430395821&sr=8-2&keywords=agar+agar
• 9. Bring the mixture to a boil, and then reduce to a simmer.
• 10. Allow the sauce to lightly simmer for about 5 minutes.
• 11. Remove from heat, and allow to rest for five minutes.
• 12. Add the balsamic sauce to a vessel capable of producing small drops.
• 13. Allow the sauce to drop to 130f (55c), give or take a few degrees.
• 14. Chef's Tip: If the liquid is too hot, the droplets may not cool down enough and therefore not gel completely before reaching the bottom of the glass, resulting in deformed spheres. I HATE it when that happens.
• 15. Remove the oil from the freezer, and add the sauce, drop-by-drop to the cold oil.
• 16. Continue until you have as many drops as you need.
• 17. Wait a bit, and then carefully drain the oil off, and remove the pearls from the oil.
• 18. Chef's Note: Use them in any way that you would use balsamic vinegar... but in a creative way. Enjoy. https://www.justapinch.com/recipes/appetizer/vegetable-appetizer/tomato-mozzarella-with-balsamic-pearls.html
• 19. Keep the faith, and keep cooking.

FRESH PEARS WITH PARMIGIANO-REGGIANO AND BALSAMIC VINEGAR

Steps:

• In a small bowl, vigorously whisk the vinegars and dark brown sugar together.
• Halve and core the pears, leaving the skins on.
• Slice each halve into long thin slivers.
• Drizzle with a little lemon juice to keep from turning brown.
• Fan out about 4 or 5 pieces of pears on each of six salad plates.
• At the base of the fan place a knob of cheese.
• Moisten each chunk with a few drops of balsamic vinegar, and serve. Enjoy!

BALSAMIC-GLAZED PEARL ONIONS

Steps:

• In a large skillet heat oil over medium-high heat, then saute the onions until lightly browned (about 5-6 minutes).
• Add in balsamic vinegar and water; simmer stirring occasionally until the onions are tender (about 12-15 minutes).
• Transfer the onions to a bowl using a slotted spoon (reserve the liquid).
• Simmer the reserved liquid until thick and syrupy and reduced to about 1/2 cup.
• Season the liquid with salt and pepper and a little sugar if desired.
• Transfer the onions back to the skillet and coat with the liquid.
• Add in the butter, stirring and heat slightly until the butter has melted.
• Transfer to a bowl.
• Delicious.

SAUTEED PEARS WITH BALSAMIC VINEGAR

Steps:

• Cut each pear into 8 wedges, removing the core and stem.
• Melt butter in large skillet over medium heat.
• Add sugar and pears, stirring gently.
• Cook until lightly brown, approximately 5 minutes.
• Remove to plates and drizzle each pear with several drops of balsamic vinegar.
• Serve warm or room temperature.