Balsamic Vinegar Pearls

Preperation: 10 minutes
Category: Gelification

Appreciation :
  1.60

Reviews: 15  Views: 30950

Balsamic vinegar pearls are a great touch for salads


Balsamic Vinegar Pearls

You need to be logged in to perform this action.

Forgot your password?
 



Still not subscribed?
Create your account.

Additives


Steps

  1. Put a glass of olive oil in the freezer for 30 minutes.
  2. In a pan, mix the vinegar with the agar-agar and bring to a boil.
  3. Pour the vinegar into a bowl and fill a pipette or a cooking syringe.
  4. Dribble vinegar into the cold oil glass. If using a syringe, hold it parallel to the table.
  5. Using a pierced spoon, collect the pearls thus formed and put them in water to rinse.  Serve on desired dish.

Comments (4)

(You need to be logged in to post a comment)

Add a comment

Fill out section


Wednesday, May 18, 2011 | By subvecto

just add enough sodium chloride to agar/vinegar mix to lower ph level to <4 and it should work...

Tuesday, March 1, 2011 | By RandomOne1

No it wouldn't, unless you added enough of another additive to bring the PH of the Vinegar to below 5.

Friday, December 3, 2010 | By TheChemist

Sodium Alginate will work with any Calcium salt (including chloride or lactate...)

Tuesday, November 16, 2010 | By Cambridgeblue

Does anyone know whether this would this work with Sodium Alginate / Calcium Chloride reaction?

The chef

Other recipe from the same category

2010-06-30
2010-08-11
2010-08-11

See more recipes from this category »

Subscribe to newsletter

Subscribe
Bookmarks: 
© 2015 Molecular Gastronomy Network All rights reserved. Website design by Vortex Solution