Though our daily training in culinary school is based on classical French techniques, we explore flavor profiles and alternate methods of other world regions as well. And sometimes it’s just plain fun to trade in the potato tourné for some sticky rice.
I traded it in for even more sticky rice than some. On my first go around, I inadvertently let the steamer run out of water. If you haven’t been fortunate enough to experience this phenomenon for yourself, it turns sticky grains into firm pebbles, not at all unlike good old-fashioned chalk. Second time was closer to a charm.
It continues to fascinate me how the same recipe and basic ingredients can be crafted into two quite different but equally successful dishes. This is the case more often than not, and I think it illustrates how much of yourself goes into every dish you create. Incredible really.
Pearl balls are spheres of seasoned ground pork, wrapped in washed rice and steamed until completely cooked through with a tender rice surface. Dipped in a pear soy ginger sauce… a pearl ball home run.