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.
- makes powders
- hates water (becomes gooey with any trace)
- only works with fatty products, low water content
- must never be left uncovered
- 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
- works by absorbing fat and holding it in the powder, to be released on water contact ie. your tongue
- Read a full description on MALTODEXTRIN
- red algae extract
- forms gels
- sugar is a promoter
- sets 35-45 degrees celcius
- melts 80- 90 degrees celcius
- dries out if left uncovered. can rehydrate if left in water
- 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!
You should be left with a powder. If its still not as powdery as you like you can add a little more maltodextrin.
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.
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