Everything you need to experiment at home with molecular gastronomy:

So what is the weight of the agar-agar. This seems more like an add than an instructible.
Can the materials be bought elsewhere?
I've heard of a couple different companies that sell the agar-agar which is one of the most important things for molecular gastronomy. It's so crazy what it can do!
Ordinary agar-agar? The petri-dish stuff? <br> <br>Awesome - any high school can get that by the tonne!
nah you can't use the cheaper stuff... then you miss out on the overpriced hipster packaging. and EVERYONE knows it's the expensive paper packets and the cool cardboard boxes that contain all the flavor! ;)
Can agar-agar be replaced with gelatin? <br>
gelatin doesn't usually set up fast enough for this...
Looks delicious! It's awesome that you have the Instructable on how to make the basalmic vinegar pearls too!

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Bio: Molecular Gastronomy and Molecular Mixology by MOLECULE-R Flavors: everything you need to experiment at home, from food additives to instructional, step-by-step original video-recipes!
More by MOLECULE-R Flavors:Molecular Gastronomy - Quick & Easy Bechamel Molecular Gastronomy - Strawberry Verrines Molecular Mixology - Tequila Shot  
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