Molecular Gastronomy - Mango Verrines - Verrines de mangues
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Uploaded by MoleculeRflavors on Sep 30, 2010
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Uploader Comments (MoleculeRflavors)
All Comments (22)
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since it's made with agar does that mean you can use it to grow cultures?
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@Georgelangham Algae is seaweed.
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I thought agar was seaweed powder
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@ShatterEffectt preach on reverend teach them assholes---nyc chef here
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WHAT?? this isnt molecular gastronomy! this is normal agar agar jelly! pssshhhh!
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@ClassicalMMAChef agar's texture is less flexible and it breaks easier.
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Ahhh maybe that's what Jesus did when he seemingly walked on water. lol
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@ClassicalMMAChef You can actually get in on there site either by itself or in a kit they sell.
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Will this yield a different result if it is done with gelatin? I have no idea of where to get Agar :S
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I suppose the is a good jelly alternative for vegetarians!
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:)
elliottonyt 1 year ago 5
@elliottonyt Indeed!
MoleculeRflavors 8 months ago
The thing is that the gelatin in jello is "derived from the collagen inside animals' skin and bones" (wiki;) ... or more simply extracted from boiled animals! Agar is an algae that is dried and reduced in powder. Your choice!! The texture is quite different as well, you should give it a try ;)
MoleculeRflavors 1 year ago 6