Cuisine moléculaire : les spaghettis d'agar-agar / Molecular cooking: agar-agar made spaghettis

Uploaded by cuisineinnovation on 08.09.2008

To make spaghettis,
mix in a saucepan
400 g water with, for example,
grenadine syrup.
Heat the mixture
then add 2 g of agar-agar,
gelling agent extracted from seaweeds.
Boil for 1 to 2 min
to solubilise well the agar-agar.
Using an alimentary grade silicone tube and a syringe,
fill the tube with the solution.
Immerse the tube in cold water
to cool down the solution and allow the gel to form
As the temperature decreases,
the agar-agar solution forms a gel
and take the tube's shape.
Once the solution gelled,
use the syringe to blow air through the tube
to expel the spaghetti.