hi all around,
firstly, let me apologize in that this is not exactly a cooking question as the outcome needn't be particularly tasty or even, for that matter, comestible, but i thought the answer might be easier found in the knowledge of those who use this kind of product for eating purposes than in the vast, but very random, vaults of the internet at large.
alright, now my challenge is to gelify a rather large amount of water and by large i mean think about the size of an inflatable children's pool (= 250-500 L) and then pour the whole mélange into one consistent homogenous mass on a surface with debatable heat resistance, well, it is incidently a children's pool. it's for art's sake, okay?
moving on. my initial thought was "oh well that's easy agar-agar should do the trick" and i'm still pretty much bent on using this material (rather than gelatine at any case, which is strictly out of the question for reasons of it's former lifeform). now here's where i've gotten a bit lost in the plot: primarily, there seems to be an issue of what kind of a pot to cook the stuff in. big, obviously. but even there, the dimensions that i had in mind in were 20 L pots, not 250, certainly not 500. now i suppose that if i just bring one pot after one another
to boil, consecutively pouring the contents into my container (yes, the pool), it will start hardening before i get to spill the next round over it and so on and so forth, leading us to end up with a very layered substance, when in fact it needs to be as translucent as possible, looking more like immobilized water than anything else. now there may very well be absolutely no problem in that the material retains it's transparency completely, even when layered. or there might be a smart way to keep the stuff from hardening immediately. you might know something i don't, and if so, tell me all about it.
this has been a post.