#agar

[the-ghost-bird]

#made this for Aly but its applicable for all the mutuals so i had to post #putting my mutuals in a petri dish so I can study them #biology #biology memes #culture #petri dish #microbiology #bacteria #mold #mold colonies #colonies #agar plates #agar #mold growth #fungi #fungal colonies #microbiology memes #microorganisms #yeast #agar gel #science #science memes #fungus #mycology #wild fungi #mushrooms #mushroom

[fattributes]

Coffee Agar Jelly

#food #recipe #dessert #agar #coffee #jello #milk #drink #espresso #vegetarian #gluten free

[medstudiesandcoffee]

Hiiii!!

Could you guys please vote for my agar art in this contest? 🌿🌸

It would mean the world to me 🥹

#med student #med studyblr #studyblr #student #study #studies #medicine #university student #microbiology #agar art #agar #bacteria #bacteriology #art

[atmeal012]

和菓子 Wagashi

#wagashi #japanese sweets #dessert #kanten #agar #cloud #sky #kawaii #food #food photography

[entermilo]

Agar Plasticity by Kosuke Araki. A material research project exploring the potential usefulness of agar as one of alternatives to synthetic plastics.

#upload #agar #packaging

[angelkin-food-cake]

Rose Petal Jam

100g rose petals

300g (1½ cups) sugar

juice of ½ a lemon

5-6g of agar-agar

Immerse the roses in a basin of cold water and gently detach the petals, taking care to remove any aphids or other small creatures.

Cook the rose petals with the sugar, lemon and 3¼ cup of water. Bring the mixture to a boil and simmer for about 10 minutes, without boiling. The water will turn pink and the petals will turn grey.

Strain to keep only the pink juice. Let cool.

Measure the juice obtained and add the equivalent of 6g of agar-agar per liter (4¼  cups) obtained.

Bring the mixture to the boil and simmer for 30 seconds.

Pour into jars and let cool.

#angelkin #food #breakfast #brunch #jelly #dairy free #gluten free #vegan #vegetarian #flower #rose #fruit #lemon #agar #elfkin #ghostkin #kitsunekin #merkin #tricksterkin #spring

[mycochaotix]

Macro examination of this beautiful “penis envy” plate! on this plate is a living, unique fungal organism, a multicellular eukaryote that produces mushroom fruit bodies as end stage of its reproductive cycle :) this plate show cases mycelium, or a collection of hyphae from any given fungal spores germination or tissue cloning, that form the mycelium Your eyes see. This colony is a specifically named isolate from multi spore syringe, a Psilocybe Cubensis variety named ‘Penis Envy’ (thanks to its specific fruit morphologies that carry over to subsequent generations of that variety) and a trait of blobbing ‘Dino egg’ fruit bodies for first flush and expected fruit bodies second flush🍄🍄🍄🍄

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#mycology #lgbtqia2s #magic mushies #microbiology #mold #60s psychedelia #lgbtqia #lgbtqia2s+ #myc #enby #mycelia #mycelium #mcx #mycochaotix #agar #plate #penis envy #pe #rhizo #mushroom #fungus #fungi #fungusamongus #queer #non binary #macro #photography

[intrinsically-disordered-proxein]

every day i get closer to snacking on the forbidden chocolate agar

look they even add icing on it to make it more delectable

😋never heard of this klebsiella pneumoniae flavour of vanilla icing but im excited to try it

#biology #agar #chocolate agar #it looks so fucking good

[cinnacowboy]

ERM i forgotr about this blog <3 my oc agar.

#agar #my art #furry #anthro

[kingdrawcse]

Chemistry behind Jelly?

Agar, the wondrous extract from red algae, holds endless culinary possibilities! With its semi-translucent white appearance, it's a multi-talented ingredient in the food industry—thickener, gelling agent, suspending agent, emulsifier, stabilizer, you name it!

From jiggly jellies to creamy ice creams, delicate pastries to tantalizing canned treats, refreshing salads to fruity beverages, Agar does it all! Its crispy texture sets it apart from other popular gelling agents. Unveiling its secret role: Agar reigns as the go-to gelatinous star in various biological cultures. Embrace the magic of Agar!

#agar #jelly #ice cream #organicchemistry #stemblr #chemistry #science #molecule

[vegehana-food]

✿ MIKIYA寒天3種セット ・オブラートで包まれたひと口サイズの寒天。宇治抹茶の爽やかな苦みが後を引く「抹茶寒天」、炭焼コー ヒーの芳しさを感じる「炭焼加琲寒天」、香り高い「セイロン紅茶寒天」。みずみずしい甘さの中に、3 種3様の華やかな香りが広がる。

#wagashi #agar #coffee #sweets #sweets:コーヒー #sweets:寒天 #sweets:オブラート #sweets:日本 #日本 #コーヒー #日本:寒天 #和菓子 #日本:和菓子 #オブラート #日本:オブラート #日本:コーヒー #寒天

[ea-paperbits]

I saw a sign that said "No PDA" and i was confused for a minute why they didn't allow Potato-dextrose Agar on the bus???

#my friend in med school first thought it was either safety issue or discrimination against people who have Patent ductus arteriosus #dark academia #med school #Microbiology #stem #girls in breeches #women in stem #funny signs #pda #science side of the internet #science #science side of tumblr #science meme #agar #potato #potato thoughts #microbiology #student #uni #uni life #public transport system #signs #no pda #humor #science humor #thoughts #abbreviations #full form #stem studyblr #stem girls

[the-cricket-chirps]

Eileen Agar, Head and a Bird, 1939

#modern art #agar #eileen agar #collage #head #bird

[atmeal012]

ryo ozawa｜食べられる花屋@ryo__food 花の和菓子 ドライのエディブルフラワーを閉じ込めました

#wagashi #japanese sweets #jelly #kanten #edible flower #japan #agar #vegetable gelatin #food #food photography #healthy

[mushroomadventures1087]

I've been pretty busy this morning. Yesterday, I sterilized my agars and poured them into plates and test tubes. I also prepped my spawn jars for sterilization.

This morning, I sterilized the jars and inoculated the plates and tubes with cultures.

Here are the spawn jars after pulling them from the PC:

Here are the plates I inoculated:

And here are the tubes I inoculated:

A few notes about the agar, tubes, and where the cultures came from...the agar recipes that I used for this test were PDA, MECA, and DFA. I filled six tubes and six plates with each recipe.

The tubes are filled >75% full of agar and a bamboo skewer cut to the length of the tube was inserted in each tube.

I inoculated the tubes and plates with five different cultures (so obviously there would be two species that were inoculated twice). One of the cultures (blue oyster) came from one of the spawn jars from X01, and the other cultures came from spawn that I placed into cold storage months ago. These were oysters as well. They were pathfinder, pink, golden, and pearl.

The blue oyster from the new spawn was very clean, fluffy, and full, a very pleasing sight with no distinguishable scent.. The same was true for the pearl, golden, and pathfinder oysters from cold storage. The interesting culture was the pink oyster from cold storage. When I opened it up, I was happy to find the mycelium very clean and pearly white. However, I was greeted with a very peculiar smell. The pink oyster spawn gave off a very sweet alcoholic smell. Very odd. It makes me wonder if maybe the grain fermented over time, but I can't be entirely sure. I'll keep a note of this oddity just in case something happens to the culture as it grows out in each stage.

Also, apologies for the picture quality. I'm not much of a picture guy, so...

#chickenofthewoods #oystermushrooms #agar #mycophile #mushroomfarmer #mushroomfarm #mushroomlove #shrooms #mycology #mushroomporn #mushroomfarming #mushroomgrowing #mushroom #mushroomcultivation #fungi #farming #culinarymushroom #gourmetmushroom #agriculture #growyourownfood

[angelkin-food-cake]

Lemon & Earl Grey Tart with Buttermilk Chantilly and Raspberry Fluid Gel

Pate Sucrée:

150g (⅔ cups) unsalted butter, at room temperature

112g (1 cup) icing sugar

1g (¼ tsp.) salt

50g (1 medium) eggs

250g (2 cups) all-purpose flour

20g (¼ cups) cornstarch

Lemon Filling:

185g (¾ cups) heavy cream

5g (2 Tbsp.) loose leaf earl grey tea

200g (4 medium) eggs

40g (2 medium) egg yolks

285g (1½ cups) granulated sugar

250g (1 cups) fresh lemon juice

3 lemons, zested

Raspberry Fluid Gel:

100g (⅓ cups) raspberry purée

50g (¼) simple syrup

10g (2 tsp.) lemon juice

1.6g agar agar

Buttermilk Chantilly:

200g (a little over ¾ cups) heavy cream 20g ( ¼ cups)  icing sugar 1 lemon, zested 100g (½ cups) buttermilk

Pate Sucrée:

Start the paté sucrée. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add the icing sugar and cream together. Scrape down the sides and the bottom of the bowl and add the salt, and egg. Mix until combined.

In a medium bowl, sift the flour and cornstarch. Slowly add to the butter mixture until just incorporated.

Remove from the mixer, shape into a flat circle, wrap in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.

Take out your disk of dough and let it warm up slightly so it is easier to roll out. Lightly dust a work surface with flour. Roll out the dough to about 3mm and line your 9 inch tart tin. Refrigerate the dough until firm.

Preheat the oven to 350 F. Crumple up a piece of parchment paper and then smooth it back out again. Place it in your tart tin and fill it with dried beans, rice, or pie weights. Make sure to press it into the corners of the tart.

Blind bake the tart shell for 15 minutes, then remove from the oven, remove the parchment and beans/rice/weights, and bake for a further 8 to 9 minutes, until the pastry is a golden brown color. Remove from the oven and let it cool completely. Turn the oven down to 250 F.

Lemon Filling:

For the lemon filling, place the cream in a small saucepan and bring to just a boil. Remove from the heat, add the tea, and let it steep for 15 minutes. Strain the cream and reweigh it - you will need to add more to make sure you have a final weight of 185g cream. Set aside.

Combine the eggs, egg yolks, and sugar in a bowl. Whisk until combined, then slowly add the cream, whisking constantly. Add the lemon juice and zest, whisking constantly. Use an immersion blender to make sure your mixture is smooth and velvety. Pour the mixture into a pitcher.

Place the tart in the oven and pull the rack out slightly. Pour in the lemon filling until it almost reaches the top of the tart, then carefully slide the rack back. Bake for 45 to 55 minutes, until the center of the tart no longer jiggles when moved. Remove from the oven and let cool completely at room temperature, then refrigerate until ready to serve.

Raspberry Fluid Gel:

For the raspberry fluid gel, combine all the ingredients in a saucepan and bring to a boil, stirring constantly. Boil for 10 seconds, remove from the heat, and pour into a container. Let the gel chill in the fridge until set, about 1 hour.

Once the gel has fully set, use an immersion blender to create a smooth gel. Transfer to a squeeze bottle.

Buttermilk Chantilly:

For the buttermilk chantilly, combine the heavy cream and icing sugar in the bowl of a stand mixer fitted with the whisk attachment and whip until stiff peaks form. Add the lemon zest and slowly stream in the buttermilk while the mixer is on medium-low speed. Whip until medium peaks.

When ready to serve, spoon some buttermilk chantilly onto the tart and use the back of a spoon to create a swoosh. Add dots of raspberry fluid gel and zest a lemon over top.

#angelkin #food #dessert #pie #vegetarian #butter #powdered sugar #heavy cream #tea #earl grey #fruit #lemon #raspberry #agar #buttermilk #dollkin #ghostkin #glitchkin #kitsunekin #merkin #tricksterkin #spring