Help With Bubbles, Please!

In the Modernist Techniques Forum
I have been cooking sous vide for a long time, but recently began experimenting with foams, spherification, etc. I have the Modernist Cooking book and thought I followed the directions, but my Balsamic Vinegar Pearls look nothing like the picture. They approach caviar size--not pearl size. I tried the syringe and plastic dropper that came with the Molecular-R kit as well as eye/nose droppers that I bought a the drug store. No big pearls! I am preparing a dinner for a charity later this month and would like to do something interesting. Can you help?
Judy
By Judy Lund-Bell on Tuesday, April 02, 2013 at 05:23 AM


1 Reply So Far

Hi Judy, I'm sorry you're struggling with the balsamic pearls. The ones in the photograph from our balsamic pearls recipe actually are about caviar size. We tend to refer to small solid gels as "pearls" and small gels with liquid centers as "caviar", that's probably where the confusion came in. To make larger gel balls, I would try using a teaspoon or similar spoon. You would fill the spoon with the liquid then quickly pour it into the oil. I think that would work fine. Hope that helps. Thanks and happy cooking! Jason Modernist Cooking Made Easy
By Jason Logsdon on Tuesday, April 02, 2013 at 06:27 PM


Reply to this Topic

In order to add a reply to this topic please log in or create an account, it's free and only takes 30 seconds.









placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy