Molecular gastronomy spageti strawberry http://zinonas.blogspot.com/
Loading...
Link to this comment:
Top Comments
All Comments (47)
-
FAIL! This technique is a failure. IT'S TOO FRAGILE! You cant pick it up with a fork because it breaks easily. FUN TO LOOK AT BUT NOT FUN TO EAT.
-
@TheSweetalchemist i guess, unless you like hot strawberry
-
@TheSweetalchemist IT CAN BE HEATED UPTO 82 DEGREES CELSIUS, SO YOU CAN HAVE HOT PASTA!!!
-
Good ol' Jamey Aebersold.
-
Do you serve this kind of spaghetti COLD? who wants to eat cold pasta
-
@strongbadassman Ahhh the mark of a truly ignorant man.
-
@strongbadassman There speaks a true gourmet. I guess a Big Mac hits your spot every time eh?
-
if you plan on trying this, make sure to use tubing that is 'food grade' or else you'll be stuck with nasty plastic smell on your food...or worse leached chemicals...
-
Do you serve this kind of spaghetti COLD?
3:53Molecular Gastronomy - Surprise bubbles - Bille...by MoleculeRflavors123,551 views
Featured Video- 3:10Ferran Adrian Demonstrates Alginatesby cheft298,629 views
- 1:34sferificaciones inversas y alcoholicasby aagmolecular76,006 views
- 0:43How to make "Bouncy Egg".by samheb1,960,163 views
- 0:10jellyby nicbarber288,734 views
- 3:55Molecular Gastronomy - Reconstructed Tomato Sou...by MoleculeRflavors75,616 views
- 2:24Molecular Gastronomy - Frozen chocolate wind - ...by MoleculeRflavors45,743 views
- 1:48The Eggby boogleplex116,084 views
- 1:39sugar crystalsby stcroixcentral417,937 views
- 2:32Molecular Gastronomy - Arugula Spaghetti - Spag...by MoleculeRflavors54,140 views
- 1:12Molecular gastronomy-2m of parmesan spaghettiby oliverlicuisine52,921 views
- 3:00Molecular Gastronomy - Basic Spherificationby MGfoodLabs115,521 views
- 3:29Molecular Gastronomy - Spherical Tzatziki - Tza...by MoleculeRflavors60,479 views
- 1:37Molecular gastronomy-Nitro Coco Colaby oliverlicuisine71,097 views
- 58:39Molecular Cooking is Cooking: Molecular Gastron...by imperialcollegevideo39,793 views
- 1:11Spaghetti Fragola-Eper Spagettiby Dongelat01,846 views
- 1:32:36Alex Stupak - Molecular Gastronomy Demonstrationby Rutgers11,337 views
- 1:11Molecular gastronomy-Mango ravioliby oliverlicuisine55,005 views
- 6:06Chef BeLive - Pasta Marinaraby chefbelivelight2,946 views
- 2:54Molecular gastronomy-Panna cotta sunny side upby oliverlicuisine121,633 views
I don't know the excact measurements, but this type of spaghetti is made by adding agar agar to the fruit extract or whatever you want to use. Agar agar needs to boiled so it turns into jelly afterwards. Then inject it into to tube you can see here and put it into cold water. When it is a bit colder, you can push the spaghetti out by injecting air into the tube, that's it!
Cerberus2011 3 years ago 12
fake? its no different than traditional cooking at all. The use of double boilers and food processors is as much tool use as plastic tubes and syringes. Its not traditional, but its not 'fake.' I assure you the food is both edible and delicious -there arent any other criteria.
ocerg1111 2 years ago 7