Instant Custard

Carrageanan jellifies whn it reaches a temperature bellow 35 degreese celcius, when mixed with a liquid solution who’s temperature is above 35 degrees, the solution remains liquid, however when it cools off and reaches a temperature bellow 35 degreese celcius the solution jellifies and the liquid becomes custard.

Introduction

Hello everybody,

Welcome to my molecular cuisine website. This is the second part of my project sophomore. The first part was creating a cook book with traditional recipes, and modify them and make my own recipes out of them.
As a second part, i decided to create a website available to the whole world, with video's of me demonstrating molecular gastronomy..

But firstly, to facilitate everybody's understanding of my project, what is molecular gastronomy ?          

Molecular gastronomy is the art of combinig chemistry and cooking. what happens is  that instead of cooking food the "right" way, we experiment on the food's molecules using different variables such as temperature, time, chemical substances .. etc to see how this may affect the taste or texure of the food. Molecular Gastronomy is really just a fancy way of saying "cooking experiments".

I hope you enjoy,
Shemsi B.