Balsamic Pearls Uses Recipes

HOW TO MAKE BALSAMIC VINEGAR PEARLS

Steps:

• 1. Gather your ingredients.
• 2. Add the oil to a container, and place into the freezer for 30 minutes.
• 3. Chef's Note: The container should be tall... that will give the balsamic vinegar droplets time to form and cool before reaching the bottom.
• 4. Chef's Tip: Wait until the oil has been in the freezer for about thirty minutes, before performing the remaining steps.
• 5. Put the balsamic into a saucepan, and bring to a lite simmer.
• 6. Add the agar agar and whisk to combine.
• 7. Chef'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.
• 8. Chef'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
• 9. Bring the mixture to a boil, and then reduce to a simmer.
• 10. Allow the sauce to lightly simmer for about 5 minutes.
• 11. Remove from heat, and allow to rest for five minutes.
• 12. Add the balsamic sauce to a vessel capable of producing small drops.
• 13. Allow the sauce to drop to 130f (55c), give or take a few degrees.
• 14. Chef'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.
• 15. Remove the oil from the freezer, and add the sauce, drop-by-drop to the cold oil.
• 16. Continue until you have as many drops as you need.
• 17. Wait a bit, and then carefully drain the oil off, and remove the pearls from the oil.
• 18. Chef'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
• 19. Keep the faith, and keep cooking.

BALSAMIC VINEGAR PEARLS

Steps:

• Before starting, fill a tall glass with olive oil and place it into the freezer for at least 30 minutes. The oil needs to be very cold so the balsamic vinegar pearls will cool before they reach the bottom. Once the oil is cold you may continue making the balsamic vinegar pearls.
• Add the balsamic vinegar to a pot along with the agar agar and bring to a boil while stirring. Once it begins to boil remove it from the heat and let it cool slightly.
• Drip the hot liquid using a dropper or syringe into the cold olive oil. It's best to try to leave drops of equal size but you can always sort them into different sizes of balsamic vinegar pearls once they are done. Once all the pearls are made you can remove them from the olive oil and rinse them in water.

BURRATA WITH TOMATOES, BALSAMIC PEARLS, AND BASIL DUST RECIPE BY TASTY

Steps:

• Preheat the oven to 160º C.
• Place half the tomatoes on a baking tray and drizzle with olive oil, add the chopped thyme, season with salt and pepper and place in the oven to roast for approximately 15 minutes.
• Place the balsamic vinegar and olive oil in a bowl and whisk. Cut the rest of the tomatoes in halves and allow to soak in the vinegar-and-oil mixture for 20 minutes.
• Rinse about 50 g of the basil leaves and cut off the stems where they are joined. Separate the leaves. Dry with a paper towel and place on a plate, then microwave at medium-high heat for 30 seconds or until leaves begin to darken.
• Remove the tomatoes from the oven and let them cool. Also remove the tomatoes from the olive oil and balsamic vinegar. Cut the remaining tomatoes into thin circles.
• To plate: Arrange the burrata on a plate (either kept whole or sliced halfway if preferred). Place the different tomatoes around the burrata on the plate and sprinkle the balsamic vinegar pearls around the plate.
• Using a sieve, shave the dried basil onto the plate to your liking.
• Garnish with the remaining fresh basil and serve.