HOW TO MAKE BALSAMIC VINEGAR PEARLS
Want to have fun... Want to feel like a real mad scientist in the kitchen? Then how about a little molecular gastronomy... you game? Molecular gastronomy is a part of food science that attempts to push the edges of the culinary arts. The three components of the discipline are social, artistic, and technical. Other terms are:...
Provided by Andy Anderson !
Categories Dressings
Time 40m
Number Of Ingredients 3
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.
BALSAMIC VINEGAR PEARLS
This is from Modernist Cooking and here's what they say,"One of the easiest ways to try out molecular gastronomy is by creating "pearls". Most pearls are solid jelly balls that can be used to garnish dishes or as an amuse-bouche. Here we create sweet-sour balsamic vinegar pearls that are a great way to add a hit of flavor to many different dishes. The process of making them is even pretty easy. We first combine the vinegar with agar agar and bring it to a boil. Then we drizzle it into very cold olive oil that chills the droplets into spheres before they reach the bottom of the glass. Once you rinse off the balsamic vinegar pearls they are ready to use or you can store them in the refrigerator for later use." You can see their video on how to make pearls here: http://www.modernistcookingmadeeasy.com/info/modernist-recipes/more/balsamic-vinegar-pearls-recipe I saw Tyler Florence's general recipe for these pearls and got the exact measurements off the internet. Have fun!
Provided by Sharon123
Categories Vegan
Time 35m
Yield 1/2 cup pearls
Number Of Ingredients 3
Steps:
- Before starting, fill a tall glass with olive oil and place it into the freezer for at least 30 minutes. The oil needs to be very cold so the balsamic vinegar pearls will cool before they reach the bottom. Once the oil is cold you may continue making the balsamic vinegar pearls.
- Add the balsamic vinegar to a pot along with the agar agar and bring to a boil while stirring. Once it begins to boil remove it from the heat and let it cool slightly.
- Drip the hot liquid using a dropper or syringe into the cold olive oil. It's best to try to leave drops of equal size but you can always sort them into different sizes of balsamic vinegar pearls once they are done. Once all the pearls are made you can remove them from the olive oil and rinse them in water.
Nutrition Facts : Calories 299.4, Sodium 78.2, Carbohydrate 57.9, Sugar 50.9, Protein 1.7
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