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Carrot "Noodle"

Branden_Joshua_Lewis_44301

Hey Chris, Grant and everyone else,

Devoping a "Carrot" Noodle for my Plant-based cuisine course here at JWU-Providence. Looking for a soft texture, like toothpaste, not like the firm noodles we do in the tubes. Shouldn't be hard set. I'm thinking to juice the carrots then thicken into the paste-like texture with minimal manipulation. I'd like to keep the "fresh" carrot flavor. Agar, carrageenan and celulose gum come to mind, but I haven't experimented yet.

Any suggestions to start? I was considering to first try setting some agar into a brick using water or some heated carrot juice, then blending it with the raw (figuring out the ratio), but I don't know if that would set too hard.

Branden

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Yitzchok_Bernstein_30651

If you are ok with a warm noodle, Methocel will give you that texture. (Depending on the grade.)

Tim_Sutherland_52834

Another option is to make a carrot fluid gel and pipe it with a fine tip. Won't work as a floating noddle but will be noddle like on the plate.

Chris_Young_80640

@Brandon — If the noodle is just going to be piped on a plate, I would probably do what @Tim suggests: prepare a fluid gel using agar or gellan gum. Can you give more details of how you want to serve this?