Balsamic Vinegar Pearls
Preperation: 10 minutesCategory: Gelification
Reviews: 15 Views: 16496
Balsamic vinegar pearls are a great touch for salads
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Additives
- Agar-agar 1 sachet (2 g)
Steps
- Put a glass of olive oil in the freezer for 30 minutes.
- In a pan, mix the vinegar with the agar-agar and bring to a boil.
- Pour the vinegar into a bowl and fill a pipette or a cooking syringe.
- Dribble vinegar into the cold oil glass. If using a syringe, hold it parallel to the table.
- Using a pierced spoon, collect the pearls thus formed and put them in water to rinse. Serve on desired dish.
Comments (6)
I added these to a modified caprese salad. They made a great presentation. Did not work perfectly the first time. Here's some notes: 1. The olive oil has to be very cold. If it's too warm, the vinegar will go straight to the bottom of the glass and clump there. 2. The syringe was too difficult to get a nice shape. There was much more clumping and uneven sized pearls. The pipette is the way to do with this one.
Worked perfectly. Was a great addition to griddled peppers. Would it work if I used soy sauce for sushi?
just add enough sodium chloride to agar/vinegar mix to lower ph level to <4 and it should work...
No it wouldn't, unless you added enough of another additive to bring the PH of the Vinegar to below 5.
Sodium Alginate will work with any Calcium salt (including chloride or lactate...)
Does anyone know whether this would this work with Sodium Alginate / Calcium Chloride reaction?
