Key in much of modernist molecular gastronomy, Agar Agar has been around for centuries. Discovered by the Japanese in 1658, Agar Agar can be used in high heat gelification. Agar Agar sets, after activation, when it is then cooled to 32°C – 43°C making for some interesting opportunities for creative chefs.
Molecule-R Agar agar – 10g Pack
€10.00 (incl. tax)
Agar Agar is a natural gelling agent extracted from red algae, when activated it can be sculpted into pearls, spaghetti or sheet. Agar Agar’s gelifying properties are activated when a solution containing the extract is heated to 90°C. Gelification occurs when the solution is then cooled between 32°C and 43°C.
Agar Agar has been used for culinary purposes since 1658 when it was accidentally discovered in Japan. To discover more about Agar Agar and other molecular gastronomy additives check out the Molecule-R Cookbook or our Blog.
These small sachets are the perfect portion size and are designed to accompany many of the recipes found in the Molecule-R Cookbook. If you require larger quantities, please check out our Professional packs.
Molecule-R is a Canadian company dedicated to bringing Molecular Gastronomy to the home. The company has developed a range of products including everything that both the curious chef and regular foodie need to give molecular gastronomy a try and impress friends, family and customers, be it additives, specialized tools or recipes.
More broadly speaking, Molecule-R aims to facilitate public engagement in the modernist cooking experience. New technologies are now more integrated into the world of arts than ever before. Multimedia displays are set up in sculptures and exhibited in museums, the unexpected strength of new materials makes it possible to push the boundaries of architecture, and the public can now decide the ending of certain theatre plays using their smartphones.
The culinary arts are no exception to this trend and creative chefs are now inspired to incorporate cooking techniques and ingredients borrowed from the world of food science. For more than a decade, renowned, award-winning restaurants have been serving exotically flavoured caviar; colourful, gravity-defying foams; bubbles that explode with flavour or even recreations of complex dishes in the form of simple spaghetti.
Obviously, the application of modern cooking techniques does not ensure a successful dish, but, as in all art forms, new technologies support the artistic process by allowing the artist to push creative boundaries. Like any artist, creative chefs provide their audience with an experience, and regardless of the technique, what matters most is the quality and intensity of this experience.
Arising from the fusion of food science with culinary arts, molecular gastronomy is a gourmet trend whose artisans embrace innovation in order to create dishes that are truly multi-sensory experiences. This cuisine is not at all opposed to the great culinary traditions; instead, it builds on past achievements and broadens the horizons by using resolutely modern techniques and ingredients. A new culinary era has arrived and is now accessible to amateur chefs through this great range of product from Molecule-R.
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