Molecular ish ness
November 26th 2010 15:46
So I make up words, who doesn't. As mentioned in my last post, I'm spelling out a cool(I think) version of a noddle that really is only a noodle in shape, but is made of something other than wheat. I have seen this application many times by a variety of chefs but wanted to give a simplified version that can be done at home.
The idea is to produce something acting and looking like a noodle but that is actually, in this case, a dessert noodle.
But, you say, Phil, how eez zees pozibal? It's really simple and requires no highly specialized materials, ingredients or training but produces a funky dish that will impress friends and family, or at least waste a couple of hours for you.
Ready? This recipe can form the basis for more interesting dishes.
The ingredient list is as follows;
180ml/6 tablespoons fruity jelly/jam, nothing too acidic though
200 ml water
*1.5 g agar
Equipment
1 pot for simmering
2 plastic squeeze bottles
1 30 cm(1 foot) length of plastic tubing that fits over the nozzle of the squirt bottle
1 bowl of cold water large enough to submerge the tube.
Bring the water to a simmer and let the jelly melt in the simmering water, then strain and combine agar with the jam and water mixture.
Bring it to a boil untill all the agar has dissolved.
Allow the mixture to cool slightly, then funnel it into a squeeze bottle.
Fit the lid and tube onto the bottle and fill the tube with the mixture by squeezing the bottle. Let the tube rest for a minute or two in the cold water filled bowl, but do not allow the mixture to set in the tube, it will make it ridiculously hard to get out.
*Switch the mixture filled(well, 1/2 filled) squeeze bottle with the empty one and squeeze the mixture out onto your serving dish. Voila, funky fruit noodles. (I have had success using a clean "syringe-like" turkey baster in place of the second squeeze bottle, and I know some who have used a plastic tipped syringe for the same purpose.) Whatever happpens, just don't let the gelled mixture sit in the water bath for too long.
Generally the recipe/ratio for agar use is 10ml/2 teaspoons of agar powder to 500ml/2 cups of liquid. Soak the agar in the liquid for about 10-15 min. You then bring the mixture to a boil until all the agar is dissolved. That being said there are some rules.
1. Agar mixtures/gels will set at around 90F and "melt" above 135F.
2. Acidic environments will need a greater ratio of agar to liquid in order to set, so using orange juice, grapefruit etc., will have a different effect from just plain water.
3. Some fruits have enzymes that counteract the gelling properties of agar, these are usually anything that aids digestion like papaya, mango or pineapple. Sadly, I believe chocolate(which aids everything) also prevents the gelling process...more proof that the devil is real.
I have added a link that will show some of the different ways that gelification can be executed. Some require specific chemicals but you will notice in the blogs that there are always methods of getting around specific techniques. This is known as the "MacGyver Effect".
**Agar is a natural gellling/thickening agent made from algeas, it is a vegetarian option to gelatin which is made from animal bits. Agar is available at any health food store or asian market and lots of "western" markets have started carrying it.
Good day to you.
The idea is to produce something acting and looking like a noodle but that is actually, in this case, a dessert noodle.
But, you say, Phil, how eez zees pozibal? It's really simple and requires no highly specialized materials, ingredients or training but produces a funky dish that will impress friends and family, or at least waste a couple of hours for you.
The ingredient list is as follows;
180ml/6 tablespoons fruity jelly/jam, nothing too acidic though
200 ml water
*1.5 g agar
Equipment
1 pot for simmering
2 plastic squeeze bottles
1 30 cm(1 foot) length of plastic tubing that fits over the nozzle of the squirt bottle
1 bowl of cold water large enough to submerge the tube.
Bring the water to a simmer and let the jelly melt in the simmering water, then strain and combine agar with the jam and water mixture.
Bring it to a boil untill all the agar has dissolved.
Allow the mixture to cool slightly, then funnel it into a squeeze bottle.
Fit the lid and tube onto the bottle and fill the tube with the mixture by squeezing the bottle. Let the tube rest for a minute or two in the cold water filled bowl, but do not allow the mixture to set in the tube, it will make it ridiculously hard to get out.
*Switch the mixture filled(well, 1/2 filled) squeeze bottle with the empty one and squeeze the mixture out onto your serving dish. Voila, funky fruit noodles. (I have had success using a clean "syringe-like" turkey baster in place of the second squeeze bottle, and I know some who have used a plastic tipped syringe for the same purpose.) Whatever happpens, just don't let the gelled mixture sit in the water bath for too long.
Generally the recipe/ratio for agar use is 10ml/2 teaspoons of agar powder to 500ml/2 cups of liquid. Soak the agar in the liquid for about 10-15 min. You then bring the mixture to a boil until all the agar is dissolved. That being said there are some rules.
1. Agar mixtures/gels will set at around 90F and "melt" above 135F.
2. Acidic environments will need a greater ratio of agar to liquid in order to set, so using orange juice, grapefruit etc., will have a different effect from just plain water.
3. Some fruits have enzymes that counteract the gelling properties of agar, these are usually anything that aids digestion like papaya, mango or pineapple. Sadly, I believe chocolate(which aids everything) also prevents the gelling process...more proof that the devil is real.
I have added a link that will show some of the different ways that gelification can be executed. Some require specific chemicals but you will notice in the blogs that there are always methods of getting around specific techniques. This is known as the "MacGyver Effect".
**Agar is a natural gellling/thickening agent made from algeas, it is a vegetarian option to gelatin which is made from animal bits. Agar is available at any health food store or asian market and lots of "western" markets have started carrying it.
Good day to you.
| 94 |
| Vote |
Add To: 
subscribe to this blog
