E is for Experiments!

Remember the Molecular Gastronomy kit I showed you? One of my young cooks (we call them Culinary Specialists because the Navy can't just use a simple title) has been intereested when I cook, probably because I've made caramels and toffees which aren't part of the standard Navy curriculum.  He joined me for this set of food Experiments...

The basic ingredients: Peanut Butter paired with Tapioca Maltodextrin and Strawberry Jam paired with Agar Agar. You've seen the shot of the Peanut Butter turned into powder already.

Then we boiled the jam, agar agar and some water together, strained it to get the seeds out, then injected the mixture into tubes to make strawberry jelly noodles. A couple of things we learned - three tubes isn't enough to make this an effcient process...they either need to be longer or you need about a dozen or more to fill at once. Also, if you let it cool, it gels and if you take too long to make the noodles and leave the mixture on the heat, it thickens then, too. Timing matters! One person can do it, but two sets of hands makes things easier.

Strawberry jam noodles resting on a platter...we learned that it's better to let them rest in the ice bath for longer than the 3-5 minutes recommended in the instructions, otherwise they come out very fragile.

The final product:

Tastes just like a peanut butter and jelly sandwich! In the end, a very successful Experiment! Our next project will be a deconstructed vinagrette - olive oil powder, balsamic vinegar pearls...and something else.

Comments

[Jennifer]

I can only conclude from these experiments that you are on the short list to be an astronaut!

[Kathy in San Jose]

So that's what the powder was that you made!

[Shanti's Mommy]

You are one cool CO. I'll bet there hasn't been another one on the seas making jelly noodles and powered peanut butter.