A few days back i came across this video from chef Wylie Dufresne where he demonstrated instant tofu noodles.here he uses Methyl Cellulose in the preperation. Methyl Cellulose is a compound which jellifies when taken to high temperatures and it melts when the temperature goes down. it is the same compound used in poached ice creams or hot ice creams. Chef Dufresne mixes Methyl Cellulose with tofu pure and puts it in a squeeze bottle when this mixture touches the hot broth it jellifies and thus tofu noodles are formed (how neat is that?)
Here is a similar recipe i got from the net, the combinations are good and so is the idea..
INSTANT PEA PARMESAN NOODLES
The noodles are formed in front of the diner eyes by injecting a pea and parmesan mix into a hot saffron consommé using a syringe. As the liquid gets in contact with the hot consommé, it jellifies forming the noodle. The saffron consommé is then sprinkled with Morel mushroom dust.
The whole experience of this dish is incredible. First, the diners enjoy the saffron aroma from the beautiful yellow, clear and steamy consommé. They are then surprised by the instant bright green noodles being shaped in front of their eyes. This is followed by the Morel mushroom dust delicate balance of earthy, nutty, and smoky aromas. The noodle is then suspiciously picked up with a fork –and yes, it keeps its noodle shape! - but as soon as they put it in their mouth it melts right away releasing the pea and parmesan flavors that pair incredibly well with the saffron and Morel mushroom. Delicious!The noodle mix contains Methyl Cellulose SGA7C, a hydrocolloid that has the ability to gel when heated (38-44 °C / 103-111 °F) and melts when it starts cooling. The mouth temperature is at 37 °C (98 °F) so the noodles melt as they are put in the mouth.
- 28 g (1 oz) of unflavored gelatin powder
- 20 saffron threads
- 100 g (3.5 oz) grated Parmesan cheese
- 50 g (1.8 oz) Parmesan whey
- 170 g (6 oz) water
- 8.5 g (0.3 oz) Methyl Cellulose SGA7C
1- Prepare the consommé using your favorite technique or the gelatin-filtration technique created by Harold McGee.
2- Combine the consommé and saffron in a pot and bring to a boil.
3- Pass saffron consommé through a fine sieve.
4- Salt to taste and reserve.
1-Start by preparing the Parmesan whey. Put the water in a saucepan to boil and when it starts to boil add the grated Parmesan.
2-Stir until it dissolves and leave to infuse for 15 min off the heat.
3-Pass the Parmesan paste through a superbag or a sieve lined with cheesecloth and remove all the whey, discarding the Parmesan paste.
Pea Noodles Base
1- Start by cooking the frozen peas in water for five minutes. Drain and then rinse immediately in cold water to stop the cooking process.
2- Then mix the Methyl Cellulose in the water using an immersion blender until it is completely dissolved.
3- Blend the peas, parmesan whey and Methyl Cellulose solution using the immersion blender until the mix is smooth.
4- Add salt to taste and mix.
4- Pass the mix through a fine sieve.
5- Reserve in the fridge overnight.
Morel Mushroom Dust
1- Using a spice or coffee grinder, grind the dried morel mushrooms until they convert into a fine dust.
2- Cut double layered cheese cloth in 4 squares of 13 cm (5 in).
3- Place ½ tsp of morel dust at the center of each square and carefully lift the edges of the square and tie them with a thread or chive sprig to form a pouch.
Assemble and Serve
- Remove pea noodle mix from the fridge 30 minutes before serving so it reaches room temperature.
- Fill syringe with pea noodle mix making sure there are no air bubbles. Use a syringe with a nozzle of 0.3 cm in diameter so the noodles are not too thin.
- Place a morel dust pouch on the border of each bowl plate. Garnish the plate border with some micro greens.
- Bring saffron consommé to a boil and serve in each plate.
- Using syringe, inject pea parmesan noodle mix into hot consommé at the table.
- Instruct diners to sprinkle some morel dust.