Now you’re really transforming foods like a mad scientist. Arugula ain’t just for salads anymore. They’re noodles. Tell your kids they’re gummy veggies. Or not, and keep them for yourself and pretend you’re at a super-classy, highly-exclusive modernist cuisine restaurant in New York with your significant other. Or just slurp them in your sweatpants. We don’t care. And we won’t tell.
The Science Behind It: Agar Agar and Gelification. Agar-agar is a substance derived from red algae that when used in recipes acts as a stabilizing and thickening agent due to its ability to create gel shapes (like caviar and spaghetti) out of the liquefied versions of the foods it’s mixed in, according to Molecule-R. Like gelatin, gelling only occurs with agar-agar when a solution containing it has cooled after being boiled. Unlike the animal-based gelatin (Jello), however, an agar-agar based gel is pretty heat resistant once the gel forms. Agar gels will stay solid even after reaching 185 degrees Fahrenheit, while solid pieces of Jello melt at 99 degrees. Gelification is the molecular change of a liquid food to a solid, jelly-like food.
2 cups of Arugula
3/4 cups of water
1/2 tsp. of Agar Agar powder
Plastic syringe and tube
Source : Paste Magazine covering food for mad scientists