Balsamic pearls

Discussion in 'Recipes' started by Malywe, Aug 19, 2019.

  1. Malywe

    Malywe

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    i need advice on proper making of balsamic pearls, shelf life and storage. Please
     
  2. phatch

    phatch Moderator Staff Member

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  3. Transglutaminase

    Transglutaminase

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  4. ChefBryan

    ChefBryan

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    it could actually be stored if you use agar or gelatin and the cold oil method. this will net you a solid pearl however. depends on what you are looking to accomplish.
     
    Emojitsu and Alpha Chef like this.
  5. Emojitsu

    Emojitsu

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    I've stored Agar pearls a week in advance, covered and refrigerated, no problem. I can imagine the ones that get dropped in a calcium bath would be more of a hassle, and have a shorter shelf life. The ratio i use is about 3 grams agar per 1 cup of liquid. I've had better results adding a bit more agar to more acidic liquids. If you're making a lot, I would also recommend filling 2 (or 3) tall containers with oil and refrigerating for no less than an hour. The colder the better. I swap between the 2 containers, keeping one in the freezer, and working with the other one. This way the liquid doesn't have a chance to heat the oil to a point where it won't cool the liquid on the way down.