Balsamic Vinegar Pearls Recipes

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.

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.

Steps:

• Cut each pear into 8 wedges, removing the core and stem.
• Melt butter in large skillet over medium heat.
• Add sugar and pears, stirring gently.
• Cook until lightly brown, approximately 5 minutes.
• Remove to plates and drizzle each pear with several drops of balsamic vinegar.
• Serve warm or room temperature.