I did my first molecular experiment following guidelines by my sister Nhumai who's my source for many extraordinary recipes, and made gravy beads... It's actually quite a simple process of boiling the gravy mixed with 2% of agar agar, and piping drops of it into chilled oil, forming beads which are then rinsed in warm water... The texture is like jellified gravy that melts in your mouth...
Today, I did some experimentation with molecular cooking and made some gravy beads to serve with the bacon wrapped sirloin steaks... It was a hit! Served the dish with caramelized butternut squash and corn on the cob, and extra red wine gravy... Delicious meal for a laid back week end...
