- Joined May 14, 2010
Im in my last term at school, and it all revolves around sim kitchen (line simulation) analytical, foh, and externship. Ive been in kitchens since i was 16, so almost 6 years, and recently became interested in molecular gastronomy. I had my first crack at it with balsamic pearls with agar agar. It came out ok, but not great. Which brings me to this. Im interested in a real way to do pearls and foams. My chefs dont touch on it at all. And the pearls i made were done using balsamic, boiled with agar agar added, then dropped in frozen oil and transfered to water. Is this right? And how can i do foams? What do i need to get started? Please help.