Introduction: Molecular Gastronomy - Arugula Spaghetti by MOLECULE-R

Everything you need to experiment at home with molecular gastronomy:

http://www.molecule-r.com

Comments

author
capops48 (author)2012-09-15

So what is the weight of the agar-agar. This seems more like an add than an instructible.

author
Kiteman (author)2012-09-12

Can the materials be bought elsewhere?

author
Penolopy Bulnick (author)Kiteman2012-09-13

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!

author
Kiteman (author)Penolopy Bulnick2012-09-14

Ordinary agar-agar? The petri-dish stuff?

Awesome - any high school can get that by the tonne!

author
supersoftdrink (author)Kiteman2012-09-14

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! ;)

author
wduck3 (author)2012-09-14

Can agar-agar be replaced with gelatin?

author
supersoftdrink (author)wduck32012-09-14

gelatin doesn't usually set up fast enough for this...

author
Penolopy Bulnick (author)2012-09-12

Looks delicious! It's awesome that you have the Instructable on how to make the basalmic vinegar pearls too!

About This Instructable

4,155views

28favorites

License:

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 BechamelMolecular Gastronomy - Strawberry VerrinesMolecular Mixology - Tequila Shot
Add instructable to: