Molecular Gastronomy - Balsamic Vinegar Pearls - Perles de vinaigre balsamique
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Uploaded by MoleculeRflavors on Sep 30, 2010
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Uploader Comments (MoleculeRflavors)
All Comments (25)
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I very much like your videos, I was cooking sous vide tonight and wanted a side...very amazing techniques...I think I saw a product at the cooking store that you have, will get it ...cheers
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i am the originator of this technique
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@joufu10 nope, agar sets quickly so drop it straight into cold oil it sets imeediately
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awesome vid, awesome product. worked well
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@TheHugMuffin I doubt it.... agar sets extremely quickly and even at room temperature, normal gelatine wont really work. if you're having trouble finding agar go to an asian grocery shop
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so cool it looks just like caviar :)
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I made sweet caviar like this. blackberry lemonade. and put in on a vanilla sabayon, with some sugared mint leaves, and a few drops of hazelnut paste
kitchenfromhell 1 month ago
@kitchenfromhell Sounds yummy!
MoleculeRflavors 1 month ago
does anyone know how much agar is in one sachet?
Elloweasle 5 months ago
@Elloweasle One sachet of agar-agar is 2 g. For all volumes, please take a look at m o l e c u l e - r [dot] c o m .
MoleculeRflavors 5 months ago
If you want to have a certain quantity ready for the evening, just keep them in a bowl. It won't move once gelified. (agar agar only melts at 80°C !!!)
You can keep your pearls the same way you'd keep your balsamic vinegar.
MoleculeRflavors 10 months ago
Hi moomoo52355,
The orange thing is a tomato slice and the white one is bocconcini cheese.
MoleculeRflavors 1 year ago