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Molecular: Peanut Butter powder & jelly noodles

Before I go into my latest molecular gastronomy shinanigans I want to take a moment to explain some of the properties of Tapioca Maltodextrin and Agar Agar, the 2 main components I worked with for this recipe.

Tapioca Maltodextrin:

  1. makes powders
  2. hates water (becomes gooey with any trace)
  3. only works with fatty products, low water content
  4. must never be left uncovered
  5. must be 40% of final prouct. Meaning if you use 200g for eg of peanut butter, you must use 40% of 200g, which is 80g maltodextrin
  6. works by absorbing fat and holding it in the powder, to be released on water contact ie. your tongue
  7. Read a full description on MALTODEXTRIN

Agar Agar:

  1. red algae extract
  2. forms gels
  3. sugar is a promoter
  4. sets 35-45 degrees celcius
  5. melts 80- 90 degrees celcius
  6. dries out if left uncovered. can rehydrate if left in water
  7. must make up at least 0.2% of final product, depending on how firm you want it to be

You can find out alot more (where i got most of this info) via this great primer of hydrocolloids on Khymos.org.

So, on to my fooling around :)

I wanted to have a play on the traditional peanut butter and jelly, by making it taste exactly like that but look completely different. I figured a noodle inspired dish was the way to go, so strawberry noodles with peanut butter ‘parmesan’ powder on top. It also plays with the noodles being red like they had marinara in them or something. Maybe i’m stretching.

Here we go!

Started off with 6 tablespoons strawberry spread, and 200 ml water.Peanut butter parmesan & Jelly noodles

Let the strawberry jelly melt in the simmering water, then strain.Peanut butter parmesan & Jelly noodles

Peanut butter parmesan & Jelly noodles

Peanut butter parmesan & Jelly noodles

Measure out around 1.5 g Agar and bring the mixture back up to a boil.Peanut butter parmesan & Jelly noodles

Peanut butter parmesan & Jelly noodles

I used a squeezy bottle to inject the strawberry jelly liquid into a tube. Make sure to do all this while the liquid is warm/hot so it doesnt start setting on you.Peanut butter parmesan & Jelly noodles

Peanut butter parmesan & Jelly noodles

Place the tube in some icewater and let it cool for a few minutes till it all sets.Peanut butter parmesan & Jelly noodles

Peanut butter parmesan & Jelly noodles

Grab a food processor, add 20 g peanut butter, and 8 g tapioca maltodextrin, and let it rip, scraping off any peanut butter on the sides.Peanut butter parmesan & Jelly noodles

Peanut butter parmesan & Jelly noodles

Peanut butter parmesan & Jelly noodles

You should be left with a powder. If its still not as powdery as you like you can add a little more maltodextrin.

I used a syringe to push out the noodles from the tube.Peanut butter parmesan & Jelly noodles

Peanut butter parmesan & Jelly noodles

Loosely plated them with the peanut butter sprinkled on top.Peanut butter parmesan & Jelly noodles

Peanut butter parmesan & Jelly noodles

Decided to try out some bread with it.Peanut butter parmesan & Jelly noodles

So, i just added some to the plate. Now in this first preperation, my noodles didn’t come out as chewy as i wanted so it was easy to mop them up with the bread spheres. Peanut butter parmesan & Jelly noodles

This is what a mini bread with the jelly and peanut butter powder looked like. It tasted absolutely like a PBJ sandwich!Peanut butter parmesan & Jelly noodles

Next, I added a bit more agar, so it was maybe like 2g total, and the strawberry jelled harder and was more noodle like. I think next time I would add a bit less so its a bit softer to maybe loop around in the middle of a bowl to make it really look like noodles.Peanut butter parmesan & Jelly noodles

Peanut butter parmesan & Jelly noodles

Peanut butter parmesan & Jelly noodles

Decided against the random display and wanted a cleaner look. So, I lined them up.Peanut butter parmesan & Jelly noodles

Sprinkled some peanut butter crack on top!Peanut butter parmesan & Jelly noodles

Peanut butter parmesan & Jelly noodles

Was very happy with the final product. This is a really straightforward recipe for a beginner. I think the agar amount still needs a little tweaking, but the powder was spot on! Please rate this so I get an idea if people like it :)

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This article has 24 comments so far!

  1. MiraUncut says —

    Sorry it did not work for you. I actually mention in the post that it was a test and the agar amounts need tweaking. Did you try adding less agar? I will be posting more sure recipes soon. But I have learned that adding Locust Bean Gum is beneficial in keeping the noodles malleable and not letting them dry out. Disclaimer, I have not tried it myself yet.

  2. Gastronomer says —

    Very creative, Mira! Strawberry jam noodles? So cool! Can't wait to see what you come up with next.

  3. stacie says —

    wow, I need to learn how to do that, is their a guide or book I can follow to make such cool stuff?

  4. sarah (Catch A Cub I says —

    recipe for a beginner? haha, you must be joking!

    bold of you to post your step by step, it is simply too good of an idea! you never know when top chefs may be perusing the blog-o-sphere for new material.

  5. Nicole says —

    That is crazy! I can't believe I've been missing out on all these noodle opportunities! I officially want noodle everything now!

  6. ++Mira++ says —

    i think u could totally noodle all those drinks u enjoy..hahaha…

  7. Emily says —

    wow, I need to learn how to do that!

  8. jojo says —

    oh the possibilities! what an amazing idea!

  9. Rach says —

    What a different way to eat a PB&J! Very futuristic of you :]

  10. Sandy a la Mode says —

    mira! this is simply amazing!! i really want to try some out!!! i just went to my favorite molecular gastronomy restaurant in chicago (moto) this weekend and it was amazing!! i will do a post about it soon! :)

  11. ++Mira++ says —

    thx boo. cant wait to hear all about it! planning to visit moto myself :)

  12. ChefLenny.com says —

    I just made your powder and I am serving it with a g=chocolet covered pound cake stick with a chee=rry pie filling noodle to replicate a nice dessert sort of black forest.

  13. ChefGerard says —

    Maltodextrine powders are always awsome!! Best… Nutella :)

  14. Molecular Gastronomy - Nutella Powder - Maltodextrin | MiraUncut - cooking, restaurant reviews, molecular gastronomy, and sweet stuff in Michigan says —

    [...] explain it in depth in the beginning of this post. Basically, you have to use it with something fat based that has no water in it. Examples: Peanut [...]

  15. Olive Oil Powder Molecular Gastronomy Tapioca Maltodextrin | MiraUncut - cooking, restaurant reviews, molecular gastronomy, and sweet stuff in Michigan says —

    [...] Trying to deconstruct a vinaigrette? Or maybe just add a little whimsy to a dish? This olive oil powder is perfect for that. Its super easy to make. You just need some tapioca maltodextrin and some olive oil. Again, I explained the properties of the maltodextrin in my peanut butter powder post. [...]

  16. Burn Fat says —

    looks good but I would work on the presentation more, and the composition because essentially it is a plate of powder and spaghetti ;)

  17. MiraUncut says —

    Yeah, I was just experimenting. My presentation is a work in progress. :)

  18. GORDON says —

    AGAR GAR NOODLES IS A FAIL. ITS TOO BRITTLE! YOU CANT EVEN PICK IT UP AND ROLL IT WITH A FORK

  19. stu says —

    you rock Girl PLEASE keep up the GREAT work )))))

  20. Cleo says —

    I think you are simply genius! Would love, love, love it if you had more of culinary powder
    experiments. Thanks for broadening my thinking.

  21. Top Molecular Gastronomy Techniques Deconstructed, Plus The Best Molecular Gastronomy Recipes says —

    [...] Papaya Agar Agar Noodles by Jason Logsdon of ModernistCookingMadeEasy.com Recipe: Peanut Butter Powder & Jelly Noodles by Mira Mi of [...]

  22. Michele Calpito says —

    This is extremely cool and I will be trying it!

  23. Molecular Gastronomy in Aisle 6: Kits for the Modern Cook | Design | Wired says —

    [...] traditional foods with obscure, technical ingredients and processes, with outlandish results. Peanut butter powder with jelly noodles, [...]

  24. Rachel says —

    Really cool. Could you substitute regular gelatin for the agar?

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