Making balsamic vinegar pearls is surprisingly easy and adds a fun twist to your dishes. Start by chilling a generous amount of olive oil in a tall glass. While it’s cooling, take a small saucepan and mix balsamic vinegar with agar-agar over medium heat. Bring it just to a boil until the agar-agar dissolves. Let this mixture cool for a bit, then remove the olive oil from the fridge. Using a pipette, drop the vinegar mixture into the oil to create little pearls. Use a small sieve to drain them and save the oil for later.
I remember making these pearls back in 2013. At the time, molecular gastronomy was losing its trendiness, but the process felt like a fun science experiment. I used the pearls as an exciting garnish for a Valentine’s Day dessert. This playful adventure into food taught me a lot about using agar-agar, which is a vegan gel made from seaweed. Although I haven’t made the pearls since, I cherish that experience and the creativity it sparked.
Another interesting cooking science topic I came across involved an egg-cooking method studied by Ernesto Di Maio at the University of Naples. His team discovered that if you alternately place an egg in boiling water and 30°C water every two minutes for about 32 minutes, the egg cooks evenly. While this sounds fascinating, it seems overly complicated when simpler methods work just fine—like putting an egg in boiling water for seven minutes to achieve a perfect jammy yolk.
Cooking often walks a fine line between artistry and precision. Over the years, there’s been a divide between those who see cooking as a pleasure and those preoccupied with strict nutritional guidelines. In the early 20th century, some cooks focused on indulging in good food, while others aimed for optimal nutritional intake, leaving behind the joy of cooking.
“Food science” usually targets nutrition and consistency, often for mass production. Molecular gastronomy, which started gaining attention in the late 20th century thanks to chefs like Ferran Adrià, applies scientific techniques to the culinary arts. Techniques like sous-vide cooking or using liquid nitrogen have become signature elements in high-end restaurants, where novelty often takes precedence over practicality.
These days, food innovation seems to focus on sustainability rather than just flashy ideas. We see the rise of plant-based meat alternatives and indoor farming techniques. These modern approaches are still rooted in the principles of food science, focusing on efficiency and profitability while maintaining culinary creativity.
However, excessive focus on “innovation” can sometimes alienate home cooks. If the emphasis shifts too far toward achieving perfection or profitability, it may deter people from exploring the kitchen. Cooking should still be an enjoyable process of trial and error, where you learn to appreciate the beauty of imperfections.
At its core, cooking is a daily experiment. It’s about understanding how ingredients like water, oil, and salt come together to create delicious meals. Unlike laboratory settings, cooking doesn’t need to be precise every single time. Every aspect, from the weather to your mood, affects the outcome, and that’s where the joy lies.
- Alicia Kennedy is a food and culture writer, author of “No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating,” and has a forthcoming memoir titled “On Eating: The Making and Unmaking of My Appetites.”
