Gastronomy Seeker: Fruit Spaghetti

Making Fruit Spaghetti with Agar-agar powder

The other day when I bought the chemicals for my molecular gastronomy experiment, I also got the spaghetti kit. Finally, today I decided to make something out of it because I was so bored and stuck with my assignments. I’ve been planning on doing this since last week when I found this video on Youtube about making meatball spaghetti using agar-agar and chocolate. And today, I finally did it! Yeay! I’m pretty proud of how it turned out even though the sauce wasn’t really what I expected.

The sauce that I used is ready use one since I’ve been very busy with college and need to catch up with all of the assignments before my brother comes next week. I’m super excited! But I think I won’t be able to do all of them since I’m such a lazy ass. This brain just doesn’t work if it’s not urgent. I hate it. I even bothered my self by taking ginkgo billoba pills to boost my brain function but no use! LOL.

Anyway, I want to discuss a little bit about our super star today, which is agar-agar powder. Thanks to Minora Tarazaemon (in Japan) who firstly discovered agar-agar. In fact, agar could actually be found in the cell walls of seaweed (Agarophyte). Agar is being used a lot in making dessert in Asia. It is also known as vegetarian gelling agent and derived by boiling.

This recipe below will give you an idea of how to use agar-agar and how you can make your own creation with this spaghetti! It is very easy to follow you’ll have a lot of fun making it. The spaghetti kit does come with everything you need such as:

Agar-agar powder

2 disposable syringes

5 tubing

Recipe for basic agar noodle

Additionally, I also bought canned mango, Ferrero Rocher chocolates and Raspberry ready-to-use sauce. If you would like to make this recipe, I would advice you to buy the real mango because to be honest the canned one is not nice and totally has different flavor and taste. Mango is just not in season at the moment here in Australia and so hard to find. So, I had no choice but to use canned mango. For the sauce, you can use make your own using this easy recipe http://www.food.com/recipe/raspberry-sauce-33624

So, let’s get started:

Ingredients:

5g Agar powder

300ml mango Liquid

1. Combine mango liquid and agar in a saucepan and stir using whisk until agar powder dissolved.

2. Prepare the iced water bath.

3. Bring the mixture to boil (add sugar if needed). Keep stirring and allow the mixture to boil for one minute and remove from heat.

4. Let the mixture cool slightly (1-2 minutes) and fill up the syringes with the mixture.

5. Inject the mixture in the syringes into the tubing and place in water bath for 1 minute or until set.

6. Use the other syringes to inject air into the tubing to push the noodle out.

Tips:

· Ensure tubing and syringes are washed before use
· Run water or oil through the tubing before using to allow the noodle to be extract easier
· The base mixture will start to set once the temperature goes down. To prevent, put the mixture in the bowl, and place the bowl in the pan filled with hot water. The same way when you do fondue.
· If you find trouble in getting the noodle out of the tubing, put it in warm water for a few second before inject it with air.

Mango Liquid:

Blend water and mangoes in a blender until smooth. You don’t want the base mixture to be too thick or too thin. Add water a little by little so you can adjust it easily. Strain the base mixture and use as needed.