Im a bit late here lol, but agar agar is a bit like gelatine, you can make jelly out of it, you heat it up as a liquid and when it sets it becomes hard So you need to quickly cool the balsamic vinegar and agar agar solution to get it to set But we cant use water for this because agar agar and balsamic vinegar will both dissolve so they use oil
If you're using agar agar, then these spheres must have the consistency of extra firm jello. Is this any good? I have a hard time imagining a meal where I'd use little hard spheres of vinegar.
You control the amount of agar and its hydration time. These will never be fluid inside, but they can be made malleable and tender. 1.5% agar by total weight. 45-60 seconds hydration time. They basically come out like pannacotta pearls.
gelatin takes longer to cool down, so it'll still be likely in fluid form while it touch the bottom part of the oil (which will make the shape not sphere anymore)
I would troll someone with the Sriracha one because it looks like Ikora? Ikura? Idk how to spell it, salmon roe.
How long can I keep the spheres in the fridge? Balsamic or Honey spheres more specifically
Are the ratios the same with every liquid!
How long can i keep this fake caviar?
Do there still keep the "pop" feeling or are they completely hard?
Maricruz Iniguez completely hard not really hard but more like a jelly bean
Can you explain the science behind all this ?
Im a bit late here lol, but agar agar is a bit like gelatine, you can make jelly out of it, you heat it up as a liquid and when it sets it becomes hard
So you need to quickly cool the balsamic vinegar and agar agar solution to get it to set
But we cant use water for this because agar agar and balsamic vinegar will both dissolve so they use oil
If you're using agar agar, then these spheres must have the consistency of extra firm jello. Is this any good? I have a hard time imagining a meal where I'd use little hard spheres of vinegar.
I thought the same way
You control the amount of agar and its hydration time. These will never be fluid inside, but they can be made malleable and tender.
1.5% agar by total weight. 45-60 seconds hydration time. They basically come out like pannacotta pearls.
@@lefthandright01 In this case, hydration time = boiling time (shown in video) ??
@@alesilva4079 correct.
Oh wow
I thought, it was oil inside the pearls 🤔 Is it possible to make them?
Hi! it should be used suddenly?how long it will be smooth kaviar? It will be hard with time?
Can i use china grass instead of agar agar
What kind of oil do you use ?
You can use any oil that is in liquid form!
Does oil set frezze when you chill them?
How long would you before you use them should it be made? Does it have o be used right away or would they last a few hours?
You can store these in oil or water in the fridge. Should keep about 5-7 days
can i use gelatin
gelatin takes longer to cool down, so it'll still be likely in fluid form while it touch the bottom part of the oil (which will make the shape not sphere anymore)
How can you make this with an oil inside, instead of juice?
Perhaps use a dropper over liquid nitrogen, but I am not an expert. That's just an idea.
Does it work with all the liquid, like broth or other things?
Yes you can do this with pretty much any homogenous liquid
How would I slightly thicken say something like chive oil?
The agar agar acts as a thickener. Once it hits the cold oil it will solidify
This is amazing!
why not use gelatin???
Kathi T also... why rinse balsamic vinegar pearls and remove the olive oil, especially if it is going on a salad???
Kathi T gelatin doesn't gel as quick as agar so it will not gel by the time it gets to the bottom of the cold oil bath.
Kathi T usually you would use a low cost oil for this but yes, it is not required
is it possible to use hard alcohol ie vodka instead of oil? that way the spheres still get dropped in very cold fluid
Gelatin is not vegan