Category Archives: Gelification

Save Spots the goldfish and make balsamic pearls – check

Just the average day in the Stuart family, started with a melt down at 6:25 am, went on to broken bathroom lights, filling out kindergarten registration paperwork, making my first gellification and ending with another meltdown followed by the fish floating on his back.

Lets start with the gellification, I’m having some friends over for dinner on Friday and I decided to make a micro green salad with balsamic pearls. Because they can be made ahead I decided to spend the few free minutes I had before taking the kids to gymnastics making balsamic pearls. You start by taking the cheapest olive oil you can find and pouring it in a deep and somewhat narrow container. I used an old square vase I had gotten Mother’s Day flowers in. I got the cheapest utter crap olive oil I could find at Trader Joes. Now put that olive oil in the freezer for 30 minutes. Next heat balsamic with agar powder on the stove till it begins to boil. Now put it in an huge syringe and squirt it into the cold olive oil. Stir it around a bit, fish the stuff out with a strainer and put in water to rinse off the olive oil. Now you can put them in a container in the fridge and use whenever you want. They were fast and easy and made perfect shiny little black balsamic pearls that resemble caviar. Seriously the whole thing including prep took me less than 20 minutes and you can make a bunch and do tons of things with them. I look like such a rock star to my husband and it was so easy!

After my molecular success the day pretty much went downhill. It ended when I came back in the kitchen after putting Miley to bed to find her goldfish spots floating on his back. But much like in The Meaning of Life, spots wasn’t dead yet. Luckily he just had gas. Yes I have come to understand that fish fart and if they eat too much they can get blocked up and not be able to fart. So I gave spots a frozen pea for fiber and put out strick orders that nobody is to feed him for 3 days. Spots has been saved, the balsamic pearls are fantastic and all is well in the world.

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Does this foam look familiar?

On Top Chef I would have been sent packing my knives! Tom and Padma would have scoffed that everyone is so over foam and this really brought nothing to the party. On the plus side it took minutes to make and I had to prep the pancake mix for the morning and make a school lunch tonight. So foam it was. My husband is out of town on business so of course I made myself a dinner of peanut butter puff cereal and toast while cleaning the kitchen and preparing a new molecular experiment. Doesn’t everyone? I just got my shipment of Soy Lecithin and had some pineapple juice in the fridge so I got out that immersion blender and in a few minutes had pineapple foam. I toyed with just tossing it on top of the cereal but it wasn’t colorful enough so I put out a little rasberry sorbet from Trader Joes, tossed on some berries and carefully spooned out the pineapple froth. It looks nice on the plate, was insane easy to make and was fairly tasty. No wonder all those top chef contestants do it! Not a bad way to class up a simple fruit desert and look way more talented than you are. I think a more colorful foam would be better though and I think that I had the ratio of lecithin to juice off a bit. It’s suppose to be about .4% I think but I didn’t bother with the math. Of course a lazy molecular gastronomist is probably a bad molecular gastronomist but this time it still turned out OK. I will follow a recipe and properly measure things when I make the beet foam later this week. Now I need to lay out the clothes for the morning, feed the cats and get to bed. I’m hanging up my immersion blender for the night.