{"id":153,"date":"2010-04-29T16:00:39","date_gmt":"2010-04-29T15:00:39","guid":{"rendered":"http:\/\/philonfood.com\/?p=153"},"modified":"2010-04-29T16:00:39","modified_gmt":"2010-04-29T15:00:39","slug":"techniques-making-pearls","status":"publish","type":"post","link":"https:\/\/philonfood.com\/index.php\/2010\/04\/29\/techniques-making-pearls\/","title":{"rendered":"Techniques: Making Edible Pearls"},"content":{"rendered":"<p>Watching Channel 4\u2019s <a href=\"http:\/\/www.channel4.com\/programmes\/iron-chef-uk\" target=\"_blank\" rel=\"noopener\">Iron Chef <\/a>on Tuesday, I saw a really interesting chefey technique I\u2019ve not seen before.\u00a0 On the show, the chefs are asked to make dishes showcasing a specific ingredient (there\u2019s more to the show than that, but more on that another time).\u00a0 Chef Judy Joo as part of a dish created \u201cspring onion pearls\u201d.\u00a0 These appeared to be vibrant coloured little jelly balls, in appearance looking much like a green version of salmon eggs (popular as sushi).\u00a0 They looked great and I\u2019m sure added a really interesting texture.\u00a0 Judy used spring onions, but I\u2019m sure you could use the idea with plenty of other ingredients.<\/p>\n<p>The technique involved juicing and sieving the spring onions to make a juice, adding gelatine as a gelling agent, putting in to a squeezy bottle and cooling slightly &#8211; then squeezing out blobs on to the surface of chilled oil, chilling again before removing the now shaped pearls.<\/p>\n<p><img loading=\"lazy\" class=\"alignnone\" title=\"Judy Joo's toro tataki with spring onion pearls\" src=\"http:\/\/www.channel4.com\/food\/images\/mb\/Channel4\/4Food\/recipes\/chefs\/iron_chef\/TX2JUDYSTARTER1_gallery--gt_full_width_landscape.jpg\" alt=\"\" width=\"492\" height=\"320\" \/><\/p>\n<p>It sounds a bit fiddly, but it looks amazing &#8211; I\u2019m certainly going to have to try that one!\u00a0 I should think that most fruit and some veg could work that way, and probably consum\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Watching Channel 4\u2019s Iron Chef on Tuesday, I saw a really interesting chefey technique I\u2019ve not seen before.\u00a0 On the show, the chefs are asked to make dishes showcasing a specific ingredient (there\u2019s more to the show than that, but more on that another time).\u00a0 Chef Judy Joo as part of a dish created \u201cspring [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[1],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/153"}],"collection":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/comments?post=153"}],"version-history":[{"count":0,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/153\/revisions"}],"wp:attachment":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/media?parent=153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/categories?post=153"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/tags?post=153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}