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Create creamy Parmesan spaghetti easily using Special Ingredients Carrageenan Kappa.
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Molecular Gastronomy
Molecular Gastronomy Main
4
15 minutes
15 minutes
Create cheesy Parmesan Spaghetti using Special Ingredients Carrageenan Kappa
Author:Special Ingredients Ltd
200g Parmesan (grated)
200ml Water
1.5g Special Ingredients Carrageenan Kappa (for each 100ml of Parmesan liquid)
Mix the Parmesan and water and heat gently until it comes to the boil.
Strain the mixture.
Measure the Parmesan liquid and add 1.5g Kappa for each 100ml of liquid.
Mix with a hand blender and heat the mixture to 60°C.
Fill a syringe with the Parmesan liquid and inject it into the silicone tubing, remembering to close the other end. Leave to set on ice.
To remove the Parmesan Spaghetti from the tubing, use a syringe filled with air to push the Spaghetti out.
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