Hi there! If the pearls are too small, I would recommend cutting the tip of the pipette a little bit. Also, to avoid strange shapes, make sure to hold the pipette close to the surface of the oil (while still making sure it's parallel to the table).
Thanks for the question! Adding chocolate to the preparation shouldn't change anything, but I would recommend that you use raspberry vinegar rather than balsamic- It just seems like it would fit much better with the chocolate!
If you want to have a certain quantity ready for the evening, just keep them in a bowl. It won't move once gelified. (agar agar only melts at 80°C !!!) You can keep your pearls the same way you'd keep your balsamic vinegar.
I love this sooo much I try to do some of your techniques it's amazing for show and texture lol my kids thought it would be disgusting for the fruit or chocolate noodles but now they ask for it so many times
My question was can I do it with just gelatin? Imma try it tomorrow at work! Ill send ya the verdict. In the Caribbean we have some next level food, and our lil island is so diverse, with so many ethnic groups, but all the best cooks never have all the ingredients they want to truly share with you. Not having that one ingredient from your home town is is rough. You can never describe a food like you can taste it. I don’t trust food critics, but respect food lovers.
how would you keep any of these spheric items on a cooking line to serve through dinner service? Do they keep or does it have to be made a la minute all the time?
Agar-agar being derived from alguae (as opposed to animal fat), it has the advantage of making this dish vegetarian. Plus, it tends to be cheaper than gelatin.
I tried it and all i got was very small pearls that would go through the spoon's holes or strange gel shapes. What could i be doing wrong? I used olive oil that i had on freezer for 45 mins. I tried with the pipette and the syringe parallel to the table. Maybe it should be colder? i did use a really tall glass with oil...
I love your videos :) I know this is old but I Hope you see this, If I added chocolate to the balsamic vinegar mixture, would it still form pearls when placed in the cold olive oil? I want to make chocolate and balsamic pearls.
Yes you could. It would require dissolving the balsamic vinegar with calcium lactate. Then you would have to pour the balsamic vinegar mixture into a silicone hemispherical mold before freezing it. Meanwhile, you would prepare a bath of water and sodium alginate. Then you would put the frozen balsamic vinegar pieces out of the mold into the alginate bath and leave to set for 3 minutes. Then take the set vinegar out of the alginate bath and rinse in water before serving.
rioishikawa That only applies to actual spherification, which generally involves sodium alginate and calcium lactate (or calcium chloride). This, on the other hand, is technically gelification. It only uses agar-agar, and results in soft, chewy pearls whose interior is completely gelled (as opposed to the interior of a pearl made using spherification, which would be liquid).
hello, I want to make olive oil pearls, but unfortunately the agar agar does not melt, it remains in powder form at the bottom of the pot. Can you help me how to make olive oil pearls?
+cncbkc there has to be a chinese or oriental supermarket in your chinatown, city or country... in my case... i can't find agar agar as a powder.. but they sell agar agar in packets of longs strands. I get some scissors and cut the amount i need very finely.. it helps it dissolve quickly and works exactly the same... hope it helps
+cncbkc Hey there! So sorry we're only now responding to this. You can order agar-agar online at molecule-r.com. Otherwise, you can use gelatin, but please note you'll have to adjust the ratio, as agar-agar is six to eight times more potent than gelatin.
I just saw this today (4-16-2018) and found a package of agar agar at Walmart or Walmart.com : www.walmart.com/ip/NOW-Foods-Real-Foods-Agar-Powder-2-oz/49603487
Nope! You really need oil for this technique. To find out why and tons more about gelification, I strongly recommend you head over to our website (URL in the Description box below the video) and check out our 'Definitions' section.
The balsamic vinegar solution can still be hot (or room temperature) when dripped into the oil. The most important is the oil is very, very cold. Five minutes in the oil should be plenty of time for the pearls to gelify.
Hi Molecule-R Flavors, In relation to an exam project, and I need to a kind of recreate these pearls. I have to make pearls, with a dried vegetable powder instead of Balsamic Vinegar - Is it possible to recreate this recipe and substitute the Vinegar with dried vegetable powder? If not, what recipe would you recommend? :-)
You didn't include the amount of agar used per 2/3 cup/258ml but instead listed 1 packet of your product you offer on your website, which listed comes in 20g sachets. So 20g per 258ml of vinegar?
I had some Belazu Balsamic Pearls yesterday - very nice actually - vegan caviar . . . maybe :-D Question - how did they replicate that fish egg feel with a skin and liquid centre? these weren't little jelly balls by any means . . .
Hi there! The technique you should look into to create spheres with a liquid interior is called Reverse Spherification. I strongly recommend you look at the corresponding article in the 'Definitions' section of our website (link in the Description box) for more info. :-)
@TheHugMuffin I doubt it.... agar sets extremely quickly and even at room temperature, normal gelatine wont really work. if you're having trouble finding agar go to an asian grocery shop
if you don't rinse it you have a horrible oil film covering it, you need a clean product not slop. and if you use ice water it will just disperse through the liquid and dissolve into nothing.
I just saw this recipe today (4-16-2918) and found agar agar at Walmart in Oregon and also at Walmart.com: www.walmart.com/ip/NOW-Foods-Real-Foods-Agar-Powder-2-oz/49603487
Hi there! If the pearls are too small, I would recommend cutting the tip of the pipette a little bit. Also, to avoid strange shapes, make sure to hold the pipette close to the surface of the oil (while still making sure it's parallel to the table).
how many gramms is the sachet of the agar-agar?
thanks
Thanks for the question! Adding chocolate to the preparation shouldn't change anything, but I would recommend that you use raspberry vinegar rather than balsamic- It just seems like it would fit much better with the chocolate!
in my years of culinary that is one of the most amazing things i have ever seen...very nice....you have inspired me to try new things in my restaurant
If you want to have a certain quantity ready for the evening, just keep them in a bowl. It won't move once gelified. (agar agar only melts at 80°C !!!)
You can keep your pearls the same way you'd keep your balsamic vinegar.
I love this sooo much I try to do some of your techniques it's amazing for show and texture lol my kids thought it would be disgusting for the fruit or chocolate noodles but now they ask for it so many times
Bonjour LazerElectroDancer,
En fait, cette substitution est impossible sans avoir un correcteur de PH car l'eau serait alors trop acide.
Thank you for explaining this process. We really appreciate it.
our pleasure!
I tried to check your website. but is not online anymore. What happened?
Hi How much agar powder did u use in this video?
Hi there i would like to ask you how many grams of agar should i use?
Δύο γραμμάρια είναι αδερφέ
I made this tonight it was delectable.
Oh man these foods are so cool and pretty! I am so buying the kit!
My question was can I do it with just gelatin? Imma try it tomorrow at work! Ill send ya the verdict. In the Caribbean we have some next level food, and our lil island is so diverse, with so many ethnic groups, but all the best cooks never have all the ingredients they want to truly share with you. Not having that one ingredient from your home town is is rough. You can never describe a food like you can taste it. I don’t trust food critics, but respect food lovers.
Did the gelatin work?
what is the orange food that the pearls in (at the end in the serving sergestions)
Hi moomoo52355,
The orange thing is a tomato slice and the white one is bocconcini cheese.
Hi guys, I adore your videos, they are always so stylish, yet functional and viewer-friendly. I like your music background also. :-) Great job!
Unlike the pearls made using calcium lactate and sodium alginate, these will not burst in your mouth, but will have more of a gel-like texture.
I wish you'd do more videos. It's been years since you've posted any new ones
how would you keep any of these spheric items on a cooking line to serve through dinner service? Do they keep or does it have to be made a la minute all the time?
Agar-agar being derived from alguae (as opposed to animal fat), it has the advantage of making this dish vegetarian. Plus, it tends to be cheaper than gelatin.
I've got to try this with goats cheese tart with some of these to go with it yum 😋
Aww, thank you so much!
how much grams of agar does the package have?
And like someone else has said, can you do this with anyhting, like fruit juice? Or a curry dip/sauce maybe?
Do they pop like the caviar does? Or are they more like little gummies?
Can you ezt that after you made it or you cook it before eating
How many gram of Agar powder 🙏🏻 ?
@joufu10 nope, agar sets quickly so drop it straight into cold oil it sets imeediately
do you have representation in mexico for food service establishments
Is is possible to nest these? So have a balsamic pearl within an olive oil pearl?
can i do this with any liquid?
+João T. Basically--except for oil-based ones!
What is the official website? It doesn't work.
What’s the packer to grams ratio? (How many grams in a Agar packet?)
What is Agar Agar????
will it work with hot sauce?
It should!
I tried it and all i got was very small pearls that would go through the spoon's holes or strange gel shapes. What could i be doing wrong? I used olive oil that i had on freezer for 45 mins. I tried with the pipette and the syringe parallel to the table. Maybe it should be colder? i did use a really tall glass with oil...
awesome vid, awesome product. worked well
Will it work with tuna stocks
does anyone know how much agar is in one sachet?
I love your videos :) I know this is old but I Hope you see this, If I added chocolate to the balsamic vinegar mixture, would it still form pearls when placed in the cold olive oil? I want to make chocolate and balsamic pearls.
Can you use this method with other stuff like olive oil or honey?
could i do this with the spherification method
Yes you could. It would require dissolving the balsamic vinegar with calcium lactate. Then you would have to pour the balsamic vinegar mixture into a silicone hemispherical mold before freezing it. Meanwhile, you would prepare a bath of water and sodium alginate. Then you would put the frozen balsamic vinegar pieces out of the mold into the alginate bath and leave to set for 3 minutes. Then take the set vinegar out of the alginate bath and rinse in water before serving.
What're the green noodles made of?
There you go: ua-cam.com/video/vt34q4TVFyY/v-deo.html&ab_channel=MOLECULE-RFlavors :-)
mine fails to hold the shape. it just melts
How come in this one you only use Agar Agar and not add anything to the oil?
For how long can you keep them in the fridge?
i thought there would be an issue with the acidity? doesn't the PH have to be a certain level before spherification can occour?
rioishikawa That only applies to actual spherification, which generally involves sodium alginate and calcium lactate (or calcium chloride). This, on the other hand, is technically gelification. It only uses agar-agar, and results in soft, chewy pearls whose interior is completely gelled (as opposed to the interior of a pearl made using spherification, which would be liquid).
Does anyone know how long do these keep in the fridge for?
+Anon Nymous The booklet in Molecule-R's basis kit says about 30 minutes.
how much gram agar agar ?
tordovre The Agar Agar sachets on this page seem to be 2g each, so I assume that's the answer:
molecule-r.com/en/refills/15-agar-sachets.html
If I add some sugar to the balsamic will that affect the composition???
hello, I want to make olive oil pearls, but unfortunately the agar agar does not melt, it remains in powder form at the bottom of the pot. Can you help me how to make olive oil pearls?
Hello, we would love to answer your question but we will need to look more into it. We will get back to you as soon as we have an answer :)
@@MOLECULERFlavorsInc Thank you for your answer.
Hello , How long can I keep those Pearls ? And How ?
I just brought the kit and wanna use Citrus Vinaigrette oil instead .
Thanks
+Wong Amy Jara Hey there! You can store them for up to a week in a closed container in the fridge.
How many grams are in the packet?
do I have to use agar? can not I substitute that with gelatine? :( it's impossibly hard for me to find agar in my country
+cncbkc there has to be a chinese or oriental supermarket in your chinatown, city or country... in my case... i can't find agar agar as a powder.. but they sell agar agar in packets of longs strands. I get some scissors and cut the amount i need very finely.. it helps it dissolve quickly and works exactly the same... hope it helps
+cncbkc Hey there! So sorry we're only now responding to this. You can order agar-agar online at molecule-r.com. Otherwise, you can use gelatin, but please note you'll have to adjust the ratio, as agar-agar is six to eight times more potent than gelatin.
I just saw this today (4-16-2018) and found a package of agar agar at Walmart or Walmart.com : www.walmart.com/ip/NOW-Foods-Real-Foods-Agar-Powder-2-oz/49603487
You guys are awsome you know that right!
Beautiful
Question! What is the oil's temperature to make the gelification process?
agar agar sets at room temp so the oil can be any temperature you want it at, though recommended to do it around 3c.
Also, am I able to make jello with agar-agar or do I have to use gelatin?
LOVE IT! could i use pomegranate juice instead of balsamic vinegar?
+Asterix_OH Sure!
Would it work if you used cold water or another cold liquid?
Nope! You really need oil for this technique. To find out why and tons more about gelification, I strongly recommend you head over to our website (URL in the Description box below the video) and check out our 'Definitions' section.
Freeze vodka!
what would be the tempreature of balsamic mixture , and hw much time u put in cold oil
and can we do it with mango pulp
The balsamic vinegar solution can still be hot (or room temperature) when dripped into the oil. The most important is the oil is very, very cold. Five minutes in the oil should be plenty of time for the pearls to gelify.
Bee Bre, or you can make a separate batch of chocolate caviar to use with the raspberry vinaigrette caviar!
Hi Molecule-R Flavors,
In relation to an exam project, and I need to a kind of recreate these pearls. I have to make pearls, with a dried vegetable powder instead of Balsamic Vinegar - Is it possible to recreate this recipe and substitute the Vinegar with dried vegetable powder? If not, what recipe would you recommend? :-)
can i do w soy sauce or other liquids?
Hello! I don't have that information so i will ask someone who knows more about the product and i will get back to you as soon as i know :)
MOLECULE-R thank you so much, you definetly just earned a fan
You didn't include the amount of agar used per 2/3 cup/258ml but instead listed 1 packet of your product you offer on your website, which listed comes in 20g sachets. So 20g per 258ml of vinegar?
Hi, no each pack has 10 gr of agar agar with 5 sachets, so each sachet is 2 Gr. hope this helps
Hello, how much AgarAgar you put for 150ml of balsamic vinegar please? Thanks
Hi there! 1 sachet so 2gr
@@MOLECULERFlavorsInc thanks 🙏
I had some Belazu Balsamic Pearls yesterday - very nice actually - vegan caviar . . . maybe :-D
Question - how did they replicate that fish egg feel with a skin and liquid centre? these weren't little jelly balls by any means . . .
Hi there! The technique you should look into to create spheres with a liquid interior is called Reverse Spherification. I strongly recommend you look at the corresponding article in the 'Definitions' section of our website (link in the Description box) for more info. :-)
spettacolare!!!
so cool it looks just like caviar :)
@TheHugMuffin I doubt it.... agar sets extremely quickly and even at room temperature, normal gelatine wont really work. if you're having trouble finding agar go to an asian grocery shop
Also, moomoo52355, the green strings are the arugula spaghettis. ;)
Why rinse the balsamic vinegar caviar at all? Or if you just want the caviar, why not drop it into ice cold water instead of oil?
@kitchenfromhell Sounds yummy!
you can do this with any liquid or flavour you want.
Why Agar and not Gelatin?
Unfortunately, olive oil pearls cannot be made with the food additives that we offer.
Why would you eat vinegar caviar?
You would serve it over something that balsamic vinegar goes with.
Nice video
...any ideas how much ml/gr ? are this 2/3 cup balsamic ?
That's cool
isn't it gonna loose the quality of the balsamic by boiling it..?
On the contrary: as with a reduction, the taste is likely to be more pronounced.
AGAR-AGAR AGAR-AGAR nice translate m8,ty
@Elloweasle One sachet of agar-agar is 2 g. For all volumes, please take a look at m o l e c u l e - r [dot] c o m .
Mix them with strawberries! OMG!
Thanks for the tip!
Cool
the music in the end reminds me of windows 98 startup sound
This recipe is wrong. 2/3 c is not equal to 150ml. A cup in most places in the world equals 250ml therefore 2/3 c = 166ml.
So, use the 150ml quantity then!?
if you don't rinse it you have a horrible oil film covering it, you need a clean product not slop. and if you use ice water it will just disperse through the liquid and dissolve into nothing.
Mmm...sour boba 😋
Right 😊
I just saw this recipe today (4-16-2918) and found agar agar at Walmart in Oregon and also at Walmart.com: www.walmart.com/ip/NOW-Foods-Real-Foods-Agar-Powder-2-oz/49603487
Nice you covered the amount of agar!!!! Lame
На русском интереснее было
I want to be like Nakiri Alice in shokugeki no souma anime.thats why I want to study molecular gastronomy
i am the originator of this technique
Yeah .. Chef with long sleeves no good cooking.. I tell you
Is agar gelatin? Where do we buy agar from?
Agar agar is not gelatin, agar-agar is an additive! You can buy it from out website :) www.mmtumshop.com/collections/molecular-additives
How long can you keep this in the fridge?
how many gram of agar agar sachet is it?
+thak thapa 2 grams!