Tomato and Mozzarella Stack with Balsamic Pearls

MOLÉCULE-R Inc. sent me their Molecular Gastronomy Kit and it wasn’t until yesterday that I was able to make anything from it. I fell 8 weeks ago and fractured the radial head in my elbow and a bone in my wrist which meant a cast on for 4 weeks making delicate cooking almost impossible to perform. You can well imagine how upset I was when I had this amazing product to try and couldn’t because of my left hand being incapacitated.With daily physio after the cast came off, most of the movement is back in my wrist and I felt now is the time to delve into this exciting kit. MOLÉCULE-R reminds me of Heston Blumenthal’s approach to molecular gastronomy although Mr. Blumenthal dislikes the use of these words to describe his food. He said that ‘molecular makes it sound complicated and gastronomy makes it sound elitist.’ Chef Blumenthal is owner of The Fat Duck, a three-Michelin-starred restaurant in Bray, Berkshire (England).  However it was his cooking show, Kitchen Chemistry on the Discovery channel, that caught my interest as it wasn’t your normal foodie show. When I received MOLÉCULE-R Molecular Gastronomy Kit, I was like child accepting an over-the-top gift.

professional packaging!

inside the kit

There are 50 video recipes in this kit and I thought I’d try a couple to test and I am very pleased with the results which means more to come!  For those inquisitive culinary minds, the kit has intriguing menu headings such as:  sperification; gelification; emulsification and thickening.  The balsamic vinegar pearls fall under the gelification category.  Other interesting titles:  daiquiri bites, mojito bubbles, popping chocolate, arugula spaghetti, balsamic sheets, and crunchy bloody Mary to name a few.

The Culinary Chase’s Note: These balsamic pearls were easy to make and had a soft, smooth texture when eaten.  Use your imagination and the variations are endless!  MOLÉCULE-R recently launched their Cocktail RÉVOLUTION kit.

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