Akanksha Mehta
Chem 106
February 9th, 2015
Molecular Gastronomy Recipes to maintain the greenness of vegetables:
Arugula Spaghetti:
Ingredients:
2 cups of Arugula
3/4 cups of water
1/2 tsp. of Agar Agar powder zinc salt
A pinch of bicarbonate
Copper saucepan
Plastic syringe and tube (1mm)
Instructions:
1. Place the arugula leaves in a blender with the water and blend until smooth.
2. Pour the mixture into a tin saucepan and bring to a slight boil adding salt
3. Take it off the heat and mix in the Agar Agar powder
4. While the liquid is still warm, place a syringe into the saucepan and fill it with the mixtures
5. Take a thin convoluted plastic tube and pipe the mixture into it
6. Immediately place it in a container containing ice water
7. Let it rest for 20 minutes and taking the plastic tube out, pump air from the empty syringe into one free end.

Result: You get freshly made bright green spaghetti made entirely out of arugula!
Instant Pea Parmesan Noodles in Saffron Consommé:
Ingredients:
1 Litre of vegetable broth
28 g of unflavored gelatin powder
20 saffron threads salt 100 g frozen peas
50 g Parmesan whey
170 g water
8.5 g Methyl Cellulose SGA7C or F50 zinc salt
A pinch of bicarbonate syringe Copper saucepan
Instructions:
1. Bring the vegetable broth to a boil, adding in the unflavored gelatin powder, salt and saffron threads while doing so
2. Cook the frozen peas in warm water for 5 minutes

3. Immediately pour chilled water over them to stop the cooking process and to maintain color
4. Mix the Methyl Cellulose with water in a blender, then add the peas and salt and blend until smooth 5. Chill in the fridge overnight
6. Fill a syringe with the pea noodle mix making sure there are no bubbles in the process
7. Heat the consomme and pipe the pea mix into the consomme

Result: The minute the pea noodle mix touches the hot consomme, it gets transformed into noodles, which then melt as you put them in your mouth!
Rationale: To start off with, in both our recipes we use a copper saucepan instead of tin to preserve the green color of both the arugula and the peas, as tin decomposes the chemical constituent of the green color. The green color of both the arugula and the peas is a result of the chlorophyll molecules found in them. When these are cooked in the presence of any acid, the chlorophylls are transformed into a compound called