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 like to order it off amazon. If you’d like your sriracha pearls to be more consistent in their size and shape I’d recommend using a syringe to drop the liquid into the cold oil but for my purposes a squeeze bottle did the trick.
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If you’re like me and are lazy, you can buy the agar that I used here: http://amzn.to/2E22kQJ
Some of the Equipment I use to film this:
My Camera: http://amzn.to/2vGJehn
My Favourite Lens: http://amzn.to/2fuLQbM
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The GoPro: http://amzn.to/2fuiR7L
The Neewer Friction Arm: http://amzn.to/2DDesHv
The Foto&Tech Shutter Release: http://amzn.to/2DD5ZEo
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