h a l f b a k e r yThere goes my teleportation concept.
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SEAbread
low-cal, low-carb... pretty much the same as eating air. | |
The idea is to use SEAgel - an aerogel made out of agar(a popular culinary staple) - as bread. Formed in a loaf shape, sliceable, probably toastable. Put stuff in between two slices, eat.
Calories, carbs, whatever: somewhere in the vicinity of 0.
Available in a variety of no-cal flavours.
Add
an oleophilic agent, to sop up oils and fats in the stomach and digestive system, keeping them from being absorbed.
[link]
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I know that this will sell millions. |
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If you want a synthetic calorie-free bread, I suspect a
better starting point would be a foamed plastic, such
as polyurethane. There is a lot of existing expertise
in texturing such materials. The plastic, being inert,
would simply pass through the digestive tract. Also,
by maintaining much of its bulk in the stomach, it
would give a feeling of fullness. |
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The feeling of fullness discourages immediate repeat purchases. |
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Its being made out of agar would discourage initial
purchases. |
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Toastable: Really? Well I guess you might scorch
the outside edges, but with the thermal
conductivity of an aerogel, the inside will still be
cold and it will probably cool almost immediately
after removal from the taoster, so your butter
won't melt onto it properly. |
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I would say that while it is known to be edible, I
couldn't find anyone actually using it in cooking. It
seems rather wasteful to simply try to use it as a
bread replacement. It seems like it could be an
interesting addition to gourmet dishes. I assume
it might have an interestingly different texture
while chewing. I saw some mention of aerogels
being hydroscopic and acting as a desiccant,
requiring gloves for prolonged handling to avoid
drying the skin, but with reasonable quantities
that might not be an issue with all the saliva. This
could mean that it will have an extra sensory
effect of feeling very dry while chewing. |
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I don't see how being made of agar is a problem, at
least in some parts of the world where that is
already commonly used in desserts. |
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No toast, no way. Thanks for clarifying that for me [scad
mientist] |
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A taoster is some kind of trendy zen dude. |
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Taost's no good without buddha. |
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//Its being made out of agar would discourage initial purchases. |
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So, polyurethane is just yum-o, then. |
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//taoster// [marked-for-possible-personal tagline] |
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//toast// It should be just as brownable as the stuff without holes in, which, IMnsHO, is the important attribute. |
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//desiccant// (find and) use a waterproofing agent, preferably one that can allow butter to soak up. Non-toxic is on the list too. |
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Baked by mousse? And the Jackie Mason routine thereoff |
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//So, polyurethane is just yum-o, then.// |
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It's actually not bad. Some time ago, being of a
curious nature and having both time and builders'
foam on my hands, I cut a thinnish slice of [cured]
foam, buttered and jammed it, and ate it. |
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I wouldn't describe it as a taste sensation, and it does
have a slightly odd mouth feel, but it was about as
enjoyable as some of the high-fibre crispbreads. |
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Probably not taostable, though. |
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//I want a taoster. Now.// |
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You can make one quite easily. Just take a regular
toaster, and remove the plug from the electrical
outlet. Pop a slice or two of bread in, and wait. You
must not wait for the bread to taost - you must just
wait, which is a very different undertaking. |
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No I want a person taoster. Someone to do the waiting for
me. I'm too impatient. |
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Spiritual enlightenment by proxy … only in America … |
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Well, that's embarassing: seems I liked this idea so much I posted it again, less than 5 months later. |
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Addendum: make it oelophillic to sop up oil and fat in the stomach. |
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