Introduction: Molecular Gastronomy: Bacon Infused Agar Spaghetti
In this Instructables we will make a bacon infused agar agar spaghetti dish.
Its science and bacon for dinner, what more could you want?
Lets get started...
Ingredients:
-3 Strips Bacon
-Maple Syrup
-Salt
-3g Agar Agar
-200g Water
Tools:
-Frying Pan
-Pot
-Ice Water
-Scale
-Syringe
-1/4" OD Tubing
-Food Processor
Step 1: Get Cooking!
Fry up your pieces bacon until brown and crispy.
While the bacon is cooking, measure 200g Water, and 3.2g Agar Agar
(I found my Agar Agar at my local Asian Market, if it is not available in your area, it can be found at many online stores)
Step 2: Mix Up Em' All Up
Take your bacon strips, 200g water, 3.2g Agar Agar, a pinch of salt, and a tablespoon of Maple Syrup,
and put them all into your Food Processor, and pulse until the bacon has liquified.
Step 3: Boil It Up
Take the bacon mixture, and pour into a pot over high heat. Stir until it reaches a boil.
I admit, this "bacon smoothie" does not look very appetizing now, but it all gets better in the next few steps
Step 4: Make the Noodles!
This step is when the noodles get made!
A process so strange, its almost like magic
Heres what you do:
-Using your syringe, draw up some of the warm mixture.
-Insert the tubing onto the syringe and push the liquid inside.
-Take the tubing off the syringe, and place into the ice water bath, and let sit for a minute.
-Put the syringe back onto the tubing once the liquid has chilled, and press air into it, to "shoot" the noodle out.
Wah-lah, there you have it. A delicious, single bacon noodle
-Repeat
Step 5: Time to Eat
Once you have made all your noodles, it's plate them up and eat em'.
Serving suggestion: Coat with maple syrup, and sprinkle with salt.
DELICIOUS!
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9 Comments
10 years ago on Introduction
The Science Life
Exploring the science of cooking
To see a photo image click on the link below:

http://www.sciencenews.org/view/download/id/345335/name/___
"In a novel take on Portugese fish soup (left), this bed of fettucinni is made from gelatin and topped with balls containing the soup. Top right is vegetable juice âspaghettiâ and below is mango juice âyolkâ. Credit: Courtesy of Cookingl.Lab"
For the article that accompanies this photo click on the link below.
http://www.sciencenews.org/view/generic/id/345336/title/The_Science_Life
Reply 10 years ago on Introduction
I found a couple errors on the one I previously posted. Here is another attempt:
The Science Life
Exploring the science of cooking
For the photo image of the gelatin fettuccine go to this link below:

This is the photo caption:
In a novel take on Portugese fish soup (left), this bed of fettucinni is made from gelatin and topped with balls containing the soup.Top right is vegetable juice âspaghettiâ and below is mango juice âyolkâ. Credit: Courtesy of Cooking.Lab
For the article that accompanies this photo go to the link below.
11 years ago on Introduction
Would it be possible to substitute a gelatin product such as Knox unflavored gelatin for the Agar Agar?
Reply 11 years ago on Introduction
It behaves differently - gelatin takes longer to set, and is a softer, silkier texture than the agar. The agar will be much easier to deal with.
11 years ago on Introduction
This is awesome!
11 years ago on Introduction
It would be cooler to extrude this into a nitrogen bath. Maybe come up with something to just harden the noodle on the outside leaving a liquid center.
Reply 11 years ago on Introduction
couldn't do this with something like agar agar, which sets up like gelatin; would need to use the method people use to spherify liquids (they stay liquid inside) with sodium alginate and some form of calcium...
11 years ago on Introduction
do the noodles melt when you heat them up again?
11 years ago on Introduction
Whoaaaaaa, I so want to do this!!!