This lab has 2 parts. First week will be used to study similarity and differences between commonly used gelatin and other gels, mostly agar-agar. We will make candys from gelatin and agar-agar. We also learn how to create large thin sheets of agar-agar for future use. Please look on Harvard Gelation Lecture by Star Chef Jose Andres

In the second week we will learn how to produce famous Molecular Gastronomy caviar with cold oil technique as the 6 year old non-star cook Max demonstrates in a short clip with peach caviar . Compare with David Weitz attemp to make caviar at his talk. We will also learn how to make agar-agar spaghetti, as non-star cook Max demonstrates making peach spaghetti. Compare with spaghetti preparation by Star Chef Jose Andres .