Every year we paddle through acres and acres of kelp. Does anyone know if kelp is edible? If yes, how do you fix the stuff? Brad Crain Bradford R. Crain Dept. of Mathematical Sciences Portland State Univ. 724 SW Harrison St. 334 Neuberger Hall Portland, Or. 97201 e-mail: brad_at_mth.pdx.edu phone: 503.725.3127 fax: 503.725.3661 *************************************************************************** PaddleWise Paddling Mailing List - Any opinions or suggestions expressed here are solely those of the writer(s). You must assume the entire responsibility for reliance upon them. All postings copyright the author. Submissions: PaddleWise_at_PaddleWise.net Subscriptions: PaddleWise-request_at_PaddleWise.net Website: http://www.paddlewise.net/ ***************************************************************************
BRAD wrote: > > Every year we paddle through acres and acres of kelp. Does anyone know > if kelp is edible? If yes, how do you fix the stuff? > Brad Crain Kelp - A generic name for any of the edible, brown seaweeds of the family Laminariaceae. See also kombu. Kombu - Particularly popular in Japanese cookery, kombu is one of the two basic ingredients used for dashi (soup stock). It's a long dark brown to grayish-black seaweed, which, after harvesting, is sun-dried and folded into sheets. Kombu is sold in Japanese and health-food markets and when stored unopened in a dry place it will keep indefinitely. After opening, store in a cool, dry place for up to 6 months. Kombu has a natural white-powder covering that delivers considerable flavor. For that reason, the surface should be lightly wiped off, not washed. Kombu is used to flavor cooked foods as well as for sushi. It's sometimes pickled and used as a condiment. Kombu is also called simply kelp. Seaweed - An important food source in many Asian cultures, seaweed is a primitive sea plant belonging to the algae family with origins dating back millions of years. Japanese cuisine employs different varieties (such as kombu, laver, wakame and nori) for many uses including soups, vegetables, tea, sushi and as a general seasoning. The Irish are partial to the seaweed known as carrageen, and agar is widely used throughout Asia. Seaweed is a rich source of iodine, an important nutrient. Many seaweeds also provide alginic acid, a jellylike substance that's used as a stabilizer and thickener in a wide variety of commercially processed foods such as ice creams, puddings, flavored milk drinks, pie fillings, soups and syrups. See also dulse; hijiki; kelp; limu; wakame. A recipe search on "kelp" returns 17 results. It would probably be a good idea to identify exactly what your local version of "kelp" is before consuming it. Biology / marine biology dept. at a nearby university would be a good bet for a quick answer. Best regards, Bill *************************************************************************** PaddleWise Paddling Mailing List - Any opinions or suggestions expressed here are solely those of the writer(s). You must assume the entire responsibility for reliance upon them. All postings copyright the author. Submissions: PaddleWise_at_PaddleWise.net Subscriptions: PaddleWise-request_at_PaddleWise.net Website: http://www.paddlewise.net/ ***************************************************************************
Sorry. Forgot to give proper attribution. The info below is from foodtv.com. Bill Walton wrote: > > BRAD wrote: > > > > Every year we paddle through acres and acres of kelp. Does anyone know > > if kelp is edible? If yes, how do you fix the stuff? > > Brad Crain > > Kelp - A generic name for any of the edible, brown seaweeds of the > family Laminariaceae. See also kombu. > > Kombu - Particularly popular in Japanese cookery, kombu is one of the > two basic ingredients used for dashi (soup stock). It's a long dark > brown to grayish-black seaweed, which, after harvesting, is sun-dried > and folded into sheets. Kombu is sold in Japanese and health-food > markets and when stored unopened in a dry place it will keep > indefinitely. After opening, store in a cool, dry place for up to 6 > months. Kombu has a natural white-powder covering that delivers > considerable flavor. For that reason, the surface should be lightly > wiped off, not washed. Kombu is used to flavor cooked foods as well as > for sushi. It's sometimes pickled and used as a condiment. Kombu is also > called simply kelp. > > Seaweed - An important food source in many Asian cultures, seaweed is a > primitive sea plant belonging to the algae family with origins dating > back millions of years. Japanese cuisine employs different varieties > (such as kombu, laver, wakame and nori) for many uses including soups, > vegetables, tea, sushi and as a general seasoning. The Irish are > partial to the seaweed known as carrageen, and agar is widely used > throughout Asia. Seaweed is a rich source of iodine, an important > nutrient. Many seaweeds also provide alginic acid, a jellylike substance > that's used as a stabilizer and thickener in a wide variety of > commercially processed foods such as ice creams, puddings, flavored milk > drinks, pie fillings, soups and syrups. See also dulse; hijiki; kelp; > limu; wakame. > > A recipe search on "kelp" returns 17 results. It would probably be a > good idea to identify exactly what your local version of "kelp" is > before consuming it. Biology / marine biology dept. at a nearby > university would be a good bet for a quick answer. > > Best regards, > Bill *************************************************************************** PaddleWise Paddling Mailing List - Any opinions or suggestions expressed here are solely those of the writer(s). You must assume the entire responsibility for reliance upon them. All postings copyright the author. Submissions: PaddleWise_at_PaddleWise.net Subscriptions: PaddleWise-request_at_PaddleWise.net Website: http://www.paddlewise.net/ ***************************************************************************
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