Fun with Macaroni, Cheese and Chemicals

I’ve been in possession of Ferran Adria’s molecular gastronomy kit, Texturas, for a few months now and have finally mastered the art of spherification, which is a way to take liquid and transform it into spherical shapes. This is usually done with juices or broths and results in gel-like balls with a semi-solid exterior and liquid interior. The mouth-feel is extraordinary, with the piercing of a tooth resulting in a gush of flavor.

My proudest moment thus far has been the creation of my Spicy Balls. They’re so simple to make and produce such a fun way to present a bit of spice, I’d like to share the recipe with you. (Note:  Please make sure the chemicals you procure are food grade and intended for this sort of use.) Because of the acidity of the hot sauce, I employed a process known as Reverse Spherification.

Spicy Balls
1 teaspoon calcium chloride
½ cup sriracha (or any thick, spicy sauce)
2 teaspoons sodium alginate
2 cups cold water

Using an immersion blender, combine the calcium chloride and sriracha in a small bowl. Pour into a squeeze bottle and refrigerate until ready to use.

Thoroughly wash the immersion blender and use it to fully incorporate the sodium alginate with the water, keeping the blender rotors below the surface to minimize the creation of air bubbles. Refrigerate for one hour.

Prepare a medium bowl of plain water and set aside. Carefully squeeze the sriracha into the sodium alginate/water bath. Spheres should form and hold shape. Let the spheres sit for 1-2 minutes, then remove with a small sieve or slotted spoon. Place in the plain water bath to rinse, then remove to a plate. Can be refrigerated for 5-6 hours before serving, or use immediately. I like to use them as a topping for my Slightly Decadent Macaroni and Cheese.

Slightly Decadent Macaroni and Cheese

3 tablespoons rendered bacon fat
2 tablespoons all-purpose flour
½ cup heavy whipping cream
½ cup milk (more if desired)
4 cups grated extra sharp cheddar cheese, loosely packed
1 pound macaroni
2 tablespoons blue cheese, crumbled
⅔ cup sriracha balls (recipe above)

Cook bacon fat in a medium saucepan on medium high heat until bubbling. Add the flour and stir to fully incorporate. Turn heat to low and continue to cook, stirring frequently, for five minutes or until roux is light brown. Add the whipping cream and stir thoroughly. Bring heat to medium and cook until bubbles form around the rim of the pan. Add the milk and return to heat again. Add the cheese, a little at a time, stirring frequently until fully incorporated. Simmer on medium low until ready to combine with the macaroni. Prepare macaroni according to package directions, drain, and add to the cheese sauce.

To serve, spoon desired amount onto serving plates, then top with equal amounts of blue cheese and sriracha balls.

Suggested accompaniment:  sous-vide short ribs.