{"id":948,"date":"2021-11-26T12:00:00","date_gmt":"2021-11-26T18:00:00","guid":{"rendered":"https:\/\/someguywithakitchen.com\/?p=948"},"modified":"2021-11-25T21:40:30","modified_gmt":"2021-11-26T03:40:30","slug":"bruschetta-molecular-sgwak","status":"publish","type":"post","link":"https:\/\/someguywithakitchen.com\/?p=948","title":{"rendered":"Bruschetta Molecular Gastronomy &#8211; SGWAK"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"948\" class=\"elementor elementor-948\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4adf75a elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4adf75a\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-a6c4e34\" data-id=\"a6c4e34\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-2ec64fa elementor-widget elementor-widget-image\" data-id=\"2ec64fa\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"768\" height=\"614\" src=\"https:\/\/someguywithakitchen.com\/wp-content\/uploads\/2021\/11\/67-3-768x614.jpg\" class=\"attachment-medium_large size-medium_large wp-image-950\" alt=\"Bruschetta Molecular - SGWAK\" srcset=\"https:\/\/someguywithakitchen.com\/wp-content\/uploads\/2021\/11\/67-3-768x614.jpg 768w, https:\/\/someguywithakitchen.com\/wp-content\/uploads\/2021\/11\/67-3-300x240.jpg 300w, https:\/\/someguywithakitchen.com\/wp-content\/uploads\/2021\/11\/67-3-1024x819.jpg 1024w, https:\/\/someguywithakitchen.com\/wp-content\/uploads\/2021\/11\/67-3.jpg 1200w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-5bdcbd6\" data-id=\"5bdcbd6\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4ad55e2 elementor-widget elementor-widget-text-editor\" data-id=\"4ad55e2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p style=\"text-align: center;\">They may not be worth the effort, but making bruschetta using molecular gastronomy is very interesting.\u00a0<\/p><p style=\"text-align: center;\">It started with some small rounds cut out of a baguette which were toasted with butter in a cast iron pan. The light colored pearls are the tomato. The darkest ones are balsamic vinegar and the green ones on top are basil.<\/p><p style=\"text-align: center;\">The pearls were all made using Agar Agar over the span of two days. It&#8217;s not a super complicated process but it is time consuming. Plus they make for some pretty neat pictures.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-a319597 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"a319597\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-8df61bb\" data-id=\"8df61bb\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c940981 elementor-widget elementor-widget-text-editor\" data-id=\"c940981\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p style=\"text-align: center;\">To make the tomato pearls I blanched some roma tomatoes to make it easier to peel. They got diced with some garlic and red onions then thrown into a blender. Some salt pepper and red chilis were added for extra flavour. I let this sit in the fridge overnight.<\/p><p style=\"text-align: center;\">The basil was a bit easier, it&#8217;s just basil, a pinch of salt and a tablespoon of water. Again blended and left to sit in the fridge overnight.<\/p><p style=\"text-align: center;\">The balsamic pearls were the easiest since they were just straight balsamic.<\/p><p style=\"text-align: center;\">The process for making the pearls started with filtering the tomato and basil mixtures through some cheese cloth. Now that I had 3 liquids, they were ready to be turned into the pearls. To each mixture I added the Agar Agar and brought them just about up to a boil. Once heated, using a pipet, they were dropped into a chilled vessel of oil. As they cool the Agar Agar congeals to make the pearls before they get to the bottom of the oil.<\/p><p style=\"text-align: center;\">In the end they taste the same as a regular bruschetta. They aren&#8217;t really worth making at home unless you&#8217;re trying to be fancy. They were very fascinating to make though!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-1ee56a6\" data-id=\"1ee56a6\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-e267eae elementor-widget elementor-widget-image\" data-id=\"e267eae\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"768\" height=\"614\" src=\"https:\/\/someguywithakitchen.com\/wp-content\/uploads\/2021\/11\/67-2-768x614.jpg\" class=\"attachment-medium_large size-medium_large wp-image-949\" alt=\"Bruschetta Molecular - SGWAK\" srcset=\"https:\/\/someguywithakitchen.com\/wp-content\/uploads\/2021\/11\/67-2-768x614.jpg 768w, https:\/\/someguywithakitchen.com\/wp-content\/uploads\/2021\/11\/67-2-300x240.jpg 300w, https:\/\/someguywithakitchen.com\/wp-content\/uploads\/2021\/11\/67-2-1024x819.jpg 1024w, https:\/\/someguywithakitchen.com\/wp-content\/uploads\/2021\/11\/67-2.jpg 1200w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>They may not be worth the effort, but making bruschetta using molecular gastronomy is very interesting.&nbsp; It started with some small rounds cut out of a baguette which were toasted [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":950,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[26,160],"tags":[164,163,162,161],"class_list":["post-948","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-moleculargastronomy","tag-baguette","tag-balsamic-vinegar","tag-basil","tag-tomato"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bruschetta Molecular Gastronomy - SGWAK - SGWAK<\/title>\n<meta name=\"description\" content=\"Molecular gastronomy bruschetta turns into some pretty interesting results. 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