SO! As an introduction to molecular gastronomy at Saturday Science, we did both caviar and spaghetti, made out of JUICE.
Fruit punch caviar at saturday #science
We based the recipe on this sort of genius "non-molecular gastronomy" recipe by SprinkeBakes, which still has a lot of science.
- Oil and water doesn't mix! Compare what happens when you add the juice mix to water and to oil.
- Because of that, droplets of water in the oil pull themselves into balls....
- And the extreme temperature semi-instantly sets the jelly!
- Plus, Agar agar is SEAWEED and noone knew that that seaweed could make jelly. Predictions (seaweed is slimy, and jelly is slimy, so...) abound.
For classroom versions of this recipe, where I didn't have access to a stovetop, and things had to be at safe temperatures for very little ones and hands-on to infinity for the oldest kids, I boiled juice in the kettle WITH the agar. We tried adding agar to the boiled juice, but that didn't work at all.
To make spaghetti, I poured some of the juice mixture into squeeze tubes from Dollarama and let them cool to touchable temperatures before we used them. We'd carefully squeeze the juice into a straw, drop it in an ice bath, then squeeze out the spaghetti a minute later. Worked pretty alright, especially for the 7-10 kids.
Orange (flavoured) spaghetti, brought to you by Saturday #science.