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: multi-sensory cooking, modernist cuisine, culinary physics, and experimental cuisine. So you ready… Let’s get into the kitchen.
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yield
serving(s)
prep time
30 Min
cook time
10 Min
method
Stove Top
Ingredients For how to make balsamic vinegar pearls
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7 ozbalsamic vinegar
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0.5 ozpowered agar agar, or about 1.5 tablespoons
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2 ccanola oil, any good oil will do
How To Make how to make balsamic vinegar pearls
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1Gather your ingredients.
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2Add the oil to a container, and place into the freezer for 30 minutes.
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3Chef’s Note: The container should be tall… that will give the balsamic vinegar droplets time to form and cool before reaching the bottom.
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4Chef’s Tip: Wait until the oil has been in the freezer for about thirty minutes, before performing the remaining steps.
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5Put the balsamic into a saucepan, and bring to a lite simmer.
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6Add the agar agar and whisk to combine.
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7Chef’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.
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8Chef’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
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9Bring the mixture to a boil, and then reduce to a simmer.
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10Allow the sauce to lightly simmer for about 5 minutes.
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11Remove from heat, and allow to rest for five minutes.
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12Add the balsamic sauce to a vessel capable of producing small drops.
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13Allow the sauce to drop to 130f (55c), give or take a few degrees.
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14Chef’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.
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15Remove the oil from the freezer, and add the sauce, drop-by-drop to the cold oil.
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16Continue until you have as many drops as you need.
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17Wait a bit, and then carefully drain the oil off, and remove the pearls from the oil.
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18Chef'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
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19Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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