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: multi-sensory cooking, modernist cuisine, culinary physics, and experimental cuisine.
Bring the mixture to a boil, and then reduce to a simmer.
Allow the sauce to lightly simmer for about 5 minutes.
Remove from heat, and allow to rest for five minutes.
Add the balsamic sauce to a vessel capable of producing small drops.
Allow the sauce to drop to 130f (55c), give or take a few degrees.
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.
Remove the oil from the freezer, and add the sauce, drop-by-drop to the cold oil.
Continue until you have as many drops as you need.
Wait a bit, and then carefully drain the oil off, and remove the pearls from the oil.