Molecular Gastronomy - Fruit Spaghetti Recipe
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- Опубликовано: 23 окт 2024
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I'm watching this for a school project. Thank you so much you're saving my life
Now I just want to make strawberry spaghetti and serve it with a white chocolate sauce and don't tell anyone what it is and watch their expressions since they're expecting pasta and sauce.
shouldn't it probably be banana spaghetti with strawberry sauce?
Dimas Lemke tomato flavoured pasta, pasta flavoured sauce
Boris Lemke mango-banana spaghetti with coconut ‘alfredo’ sauce
I love the cooking with science feel to these recipes. So weird yet appetising.
Neat stuff. The noodles integrity gives your spaghetti's limitless possibilities.
omg only 2 ingredients to get this out of it, thats just amazing
I'm going to be doing this soon
Why do I feel the urge to Rave my limbs off from a video on cooking?
what you have made here is a very good likeness(not a copy or imitation or derivation) of the Indian sweet called jalebi. As of now Jalebis are made of sugar syrup, saffron/food coloring and fried in oil. Is it possible to make a fruity jalebi that is delicious and less unhealthy?
Try it mate? I'm sure this molecular gastronomy thing is all about experimenting.
Cool! What did you use for the tubing?
Just watched a few of these video's. Is your opinion of "molecular gastronomy" simply to turn everything into various shapes of Jello?
+Med Otaku Hey there! We like to think of molecular gastronomy as the fusion of food science and the culinary art. More concretely, it's using techniques and food additives that are commonplace in home cooking and the food industry to alter the texture, shape and appearance of food in novel, creative ways--and sometimes, yes, to turn liquids into gelled shapes.
Med Otaku
Actually Jello is a part of molecular gastronomy isn't it?
So making shapes of jello could be molecular gastronomy
dont mind him, he just a simple Otaku.
It's a great idea, thanks for sharing, keep being innovative
What kind of tubes are those and where do I find just them?
Hi can we keep it for some day in fridge before using ?
Hello . I'm doing everything according to the recipe , but my spaghetti is not stable . I can not lift it with a fork and a few minutes later dissolves. Could this be due to the quality of agar agar ?
elwira K Hi there! Thanks for the question! A spaghetti that doesn't hold its shape might be the result of a solution that is too low in agar-agar--up the agar-agar a bit, and see what happens. Another thing that helps is to submerge the silicone tubes with the solution inside in a bath of ice-water for a few minutes; this can help a lot with the gelling process.
MOLECULE-R Flavors Put the spaghetti into ice water, and after removing several minutes on a plate showing the fluid underneath and starts to dissolve. I give 2 g per 200 ml of liquid. At higher the volumes of spaghetti terribly crumbles. Maybe my tubes are too small ? I use these on a drip .
I have a question , can I send a picture to your profile on FB ?Then it would be seen exactly what the problem is . I'm still learning , and these are my first courses .
Hi there! For technical questions and pictures, the best way to get a quick answer is to email our customer service at info@molecule-r.com.
did u find any solution ElwiraKarol?
hello, can I make the spaghetti with Iota carrageenan? I want them to be a little more elastic, and I was reading that this carrageenan gives more elastic gels, so I'm wondering if it's possible
Que buen video shaval, sigan haciéndolo!!!
Hey, great recipe. Con you tell me how many grams of agar agar are in each sachet??
Valeria Villafuerte 2 grams! And thanks!
Hey, what is the music in the end of this? I hear it on all of your videos, and I like it.
Hoe long can you keep it in youre refriziator
hi can u use sraws instead of tubes?
Your gonna want more than that mate.
innit
thanks for video. How much agar agar is in each sachet?
10 g.
Ana ramirez chinarro thought it was 2g....
From where to get that injection or agar agar in china
Cant wait to try this for an experiment!
One unrelated question, if I want to make a mixture/solution with the Soy Alginate, do I need to blend it with the hand blender? could I use a food processor instead?
+AuryOtaku Hey there! We definitely recommend the hand blender, if possible in a square, flat-bottomed container so as to avoid whirlpools while blending.
Thats quite specific! I will have to save up and go shopping, thank you!
I Bought The Kit And I Will Definitely Make This! Is This Recipe Edible Or Just For Display?
100% edible, as are all our recipes!
Awesome!
How heavy is a packet of the agar agar?
amazing
how much grams of agar agar need this recipe¡?
It is a ratio, 2 teaspoons of agar agar for every 2 cups of liquid, you bring it to boil for the agar to depolimerize and get bound to the molecules of the fruit you used (or other ingredient) and then in cold water to extract the heat and let it cold down to polimerize. If you add more agar than this the texture will be weird and the taste will change.
How much gram of agar agar ?
Nice video ! Btw what's the name of the song ?
were can u find agar-agar I wanna do this recipe for my birthday which is in a few days!!
+Taylor Nelson Hey there! You can order it all online on our website at www.molecule-r.com. If you're looking for brick and mortar retailers in your area, please email our customer service team at info@molecule-r.com: they'll be happy to help!
can I use gelatin?
+sana humayun So sorry we're only now responding to this. You can use gelatin, but the ratio won't be the same: you'll need about six times as much gelatin.
How much is one Agar Agar sachet (Weight in grams)
Elite 2g i think?
Agar-agar = 2 gr
Where i will get that injection like thing ....what is that called?
a syringe?
Is there a way to do this without added sugar or can I use a sweetener that's lower on the Glycemic Index?
+AetherDreamSeeker So sorry we're only now responding to this. We haven't experimented with that, but it's definitely worth a try!
¿A cuanto equivale el sobre de agar agar en gramos?!
2 gramos
how much grams have inside the packages?
One pkt should be 2g
That's is so cool
I've tried this recipe but my pasta is too soft an breaks easily. Do you have an idea how I can change this?
Luvanius 21 Thanks for the question!
Is your spaghetti brittle? If it is, that probably means there's a bit too much agar-agar in your solution. Just re-heat it in a pot and dilute it a bit, and try again. On the other hand, if your spaghetti is too soft and is having trouble holding its shape, then that might mean there's too little agar-agar in the solution; in this case, re-heat as well, this time adding in a bit more agar-agar, and try again. Good luck!
Thanks. Your recipe for white chocolate spaghetti worked very well. :)
Cool😙😊
En gramos cuánto es 1x?
No se
How long does the spaghetti have to stay in the icebath?
3 minutes
it cant get colder than 0 degrees dont you think, so not so long
How much
Please go to www.MolecularGastronomy.com to browse the full catalogue of Molecule-R starter kits. Cheers!
What is agar-agar?
makenna conway Hi there! Agar-agar is a natural gelling agent extracted from red algae often used to create solid pearls, gel spaghettis and jellies.
Wow
thanks!
i wonder that theres gonna be blueberry spagettie
Followed directions as closely as possible and they wouldn't come out of the tube I tried longer time shorter time more pureed fruit and nothing -_- used your kit and everythinf
+willow white Hey there! Sorry this recipe's been giving you trouble. In our experience, spaghetti not coming out of the tube either means that something is blocking it or that the preparation used is too thick.
Make sure your preparation is as homogeneous and smooth as possible: even tiny solid particles remaining in it could block the tip of the syringe. The solution should also be fairly liquidy; try adding a bit of extra liquid prior to sprinkling in the agar-agar. We hope this helps!
omg wow
Hmm
I saw a lot of comments there, but it's not an memes one's
So
SOMEBODY TOUCHED MY SPAGET
*pureé
have you guys read this post on your products?
www.goatandtable.com/home/2016/9/29/chemistry-to-enhance-your-dinner
There is my Fruit Spaghetti :) instagram.com/p/BODVpfUDorw/?taken-by=theverynoobchef
Sticky hands
Comenten
Err.. well maybe you can put a fruit into one of those playdoh extruders..
maybe dont write everything in french