Gels, hardens when heated.

We all know about the textures that form jellies when cooled.
But every rule has an exception — and for hydrocolloids, it's Methyl.
Fluid at low temperatures, when heated above 60 it forms a dense elastic jelly.
How to use? For spectacular innings, of course.
Parmesan spaghetti

Water-100 gr
Parmesan-100 gr.
The texture of methyl-3.5 % by weight of the liquid.

1. in boiling water, put the grated Parmesan, stir until smooth and leave to infuse for 15-20 minutes.
2. Strain the mixture through a wafer towel or superbag.
3. use a blender to dissolve methyl in the liquid. Pour into a dispenser and leave overnight in the refrigerator for complete hydration.
4. Heat water/broth above 60 C, squeeze Parmesan spaghetti out of the dispenser.
   Methyl reacts instantly to temperature rise and turns into a dense and elastic jelly that can be eaten with a fork