Molecular Gastronomy Lesson #1: Gelification

I am so thrilled that I have finally started my journey into molecular gastronomy with my Cuisine R-Revolution Molecular Gastronomy Kit (in Canada)! I learned about gelification through making my own balsamic vinegar pearls and it was much easier than I thought it was going to be.

When you buy the kit the cookbook is on a DVD which my computer and my DVD player did not like. I uploaded it to my iPad so I could work from it in my kitchen. To make the pearls I had to use agar-agar.

Foodie Experiment

I also needed cold oil that was chilling in a tall glass. The recipe called for olive oil but I used canola. I also needed 1/2 cup of balsamic vinegar and 1 sachet of agar-agar.

I put the balsamic vinegar into a small pot along with the agar-agar.

I brought it to a boil.

I used the pipette that comes with the kit to get some of the liquid.

I dribbled the vinegar into the cold glass of oil and there they were… little pearls!

I dribbled in about half the balsamic vinegar into the oil.

Then using the slotted spoon that comes with the kit, I removed the pearls.

They were so defined, I could use a strainer to strain them and then I rinsed them with water!

The leftover balsamic vinegar completely gelled at this point but I had a lot of beautiful black spheres already.

Foodie Conclusion

The texture totally did bring a “cool” factor to the eating experience. But did it make the eating experience even better?

Yes, it did. The pearls created a real balsamic-flavour-wow-and-pow to our typical salad-eating experience. I loved having that extra punch and the texture was very cool. Even Reg enjoyed the additional vinegar flavour that it brought.

This was easy to make and a vegetarian way to use the gelling process in the kitchen. So damn impressive. I am thrilled with how lesson 1 turned out!