How to Make Balsamic Vinegar Pearls
Andy Anderson !
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: multi-sensory cooking, modernist cuisine, culinary physics, and experimental cuisine.
So you ready… Let’s get into the kitchen.
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- 7 oz
- balsamic vinegar
- 0.5 oz
- powered agar agar, or about 1.5 tablespoons
- 2 c
- canola oil, any good oil will do
8Chef’s Tip: You can find agar agar in most oriental food stores, or on the Internet.
18Chef's Note: Use them in any way that you would use balsamic vinegar… but in a creative way. Enjoy.
Tomato & Mozzarella with Balsamic Pearls