Sriracha Pearls: Cold Oil Spherification: Molecular Gastronomy
Today I m making sriracha pearls, or caviar, whatever you want to call it using a technique called cold oil spherification. This is a pretty popular molecular gastronomy technique used in a lot of high end restaurants. It sounds complicated but it s actually fairly simply and involves mostly items you should have in any commercial kitchen and can easily get at home. Agar is the main gelling agent and it s fairly easy to find at health stores or asian supermarkets but I ll link to some down below if you d
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