Olive Oil Pearls Food
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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- Fill a tall freezer-friendly glass with olive oil ad place it in the freezer for about 30 minutes. Don’t freeze it for too long or the oil will solidify – but it needs to be cold enough that the balsamic vinegar will transform into pearls before reaching the bottom of the glass.
- When the oil is almost ready, add the balsamic vinegar and agar to a pot, stirring well. Bring the mixture to a boil over medium heat stirring to make sure the agar-agar is fully dissolved within the vinegar.
- Remove the oil from the freezer and fill your pipette/syringe with the balsamic mixture. With steady pressure, slowly drop droplets of the vinegar into the cold olive oil and you should see it turn to pearls in front of your eyes.Continue to do this until you’ve used all your balsamic. Don’t worry about making some larger than others – this is normal. If you’re wanting perfectly even results, then you can always carefully sort them later.
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