This stuff is amazing for magic noodles
MAGIC SPAGHETTI NOODLES RECIPE: You can combine nearly any kind of protein (beef, chicken, protein powders, hard boiled eggs) (about 4 - 4.5oz of it. I used {drained} canned chicken, eggyolk powder, collagen hydrolysate, whey protein isolate, in various combinations, but mostly the canned chicken), optionally spices (I use a little bit of garlic/onion/paprika powders) -- anything that "can be liquified" is the key here -- in a high speed blender for about 2-3 minutes, then (while running) add 1/2 tsp xanthan gum blend another 30sec then (while running) add 1 Tbsp sodium alginate blend another 1 minute then pour into those 16oz condiment bottles, tap bottom on counter to inspire any air bubbles to rise, put in fridge for a little while. Cut the bottle spout so it's fatter.<br /><br />When it's time to make the noodles: Put 1 to 1.5 Tbsp of calcium lactate into 7 cups water in biggest bowl you have and stir until dissolved. (If having issue with that, put in blender and run on high for a bit till dissolved -- the heat of agitation will help -- then pour in bowl. Be sure to wash out blender right after doing either of these things with it!!). Slowly spin the water (I used chopstick in center of bowl for this), then gently squeeze from your bottle, the batter into the water moving fast near sides of bowl. It forms into noodles. Get them thick enough to be spaghetti noodles. Squeeze evenly. Stop now and then (or cut later). Experience improves the result. :-) When you run out of room, put them in another bowl temporarily and keep going until you are out of batter. Then put all the noodles in the water, add lid and put in fridge for a few hours to fully finish firming up. These can then be stored either in that water or without it for about a week. This is just like regular spaghetti pasta, it's freaky magic (molecular gastronomy).<br /><br />This sodium alginate is a key ingredient. Works great.
Rating: 5 stars