The gelatin that gives off these red seaweed

The gelatin that gives off these red seaweed

LAS LEGUMBRES ALLIESThe hardest algae and the most intense flavor (like hiziki or kombu) are ideal for upholstery, curries, spicy and winter dishes, which will bring your flavor to the bottom. You can, for example, prepare a curry of glasses and hiziki or a upholstered with kombu. Of course, the algae cut off the vegetables that are the worst and that are similar, so it is always interesting to use some cooking water.

A FESTIVE TOUCH They can be stopped to make an attractive aperitif (kombu slices or even with special spices). For their texture and flavor, they are made with vegetarian burgers. They can be used in chutneys with dried fruits (of higo and mustard, for example) and even elaborate a delicious sea lechuga and pineapple pesto, with the addition of pasta plates.

The algae can also be mixed with fermented

shortened and pickles, which combine perfectly with the acidity of vegetables. If you can, then, make sauerkraut with kombu and rabanitos in laminae, the good way to make kimchi; a note more in the symphony of flavors of this Korean ferment. Basic algae dictionaryKombu: very rich in yodo and essential trace elements, as well as in the delicious glutamic acid (which also abandons the fibers of the rest of food during its cooking).

It is used in pots, soups and broths.Wakame: especially rich in calcium, potassium and vitamins B and C. Simply hold it in a few minutes if you can use it in salads, pates or pests.Nori: The popular sushi seaweed has a delicate flavor. It is easy to digest and rich in protein and vitamin A. Suitable for stews, pastes, soups and salads.Dulse: its name comes from the Gaelic. Rich in hierarchy and yodo.

Its flavor is slightly spicy and it can be simply removed, ensaladas, from where it brings its precious color, the food cooked in soups and guisos.Hiziki: very rich in calcium and vitamins from group B. Hay that cooks at least half an hour. Its intense sea flavor of a large background with vegetables and plates of vegetables.Sea lechuga: it has a large content in hierarchy, magnesium and vitamins A and C.

Its taste is mild

Its large green trees can be removed and used in crude or broth.Agar agar: It is a seaweed extract with a great gelling power and neutral flavor. Of great interest in vegetarian cuisine as an alternative to gelatine of animal origin in salted pastels or fruit gelatines.5 properties of las algas rojasHome Blog 5 properties of las algas rojasCategoryKrissipediaWhen are the seaweeds appearing?With the drawing of the time and the change of time,

  • The gelatin that gives off these red seaweedin the soil alone, the only beings in the plant world that suffer visible changes. The sea waters start to face
  • each other and the weather is increasingly bad. The whole marine ecosystem is changed by the change of season. It is in the Cantabrian sea,
  • from where we can observe the legion of great chants of red algae that look like branches of trees and that have an infinite variety of properties and uses in our day to day.

From the very beginning of October, the cliffs and meadows of the north are flooded with large blankets of red algae, commonly known as the name of caloca, which must dry up. In the first days of the wild sea, these algae are released from the rocks that are clinging to the high seawater that has been washed up on the coast. Characteristics of these red algaeThe seaweed differs from other marine species in its characteristic red color and its large branches, which can reach 25 centimeters in length.

Suelen are formed around rocky massifs and are easily visible from the cliffs that form large areas of forest that can be seen simply, in order to receive the rays of light that they need for their oxygenation. In the past these algae and others were manually collected in coastal towns in Cantábrico and were dried on the roads and meadows, to be used as a natural allowance.

Today, due to the multitude of uses

they have, they are collected and sold to different industries. As a curiosity, it should be mentioned that the price of mismas varied enormously, even if they are cheap and much more dry. It is due to the fact that the drying process must be handled with care, since it does not work well, the seaweed is broken and all its value is lost.

Caloca benefitsToday, the benefits of these red algae are much longer than they were and are one of the main sources of wealth on the Cantabrian coast. Among its most common uses, we can highlight: In the kitchen. With the height of Asian food, seaweed is one of the most typical garnishes we can find. The orientations and their beneficial properties since the past have followed and in Spain are used in the avant-garde kitchen,

especially in sandwiches.Asimismo, the gelatin that gives off, known as a stick, is used as a thickener, stabilizer and thickener in the food sector. The shape that appears on the label of food is the name of E-406.In the pharmaceutical sector, it is used as excipient in tablets and jarabes.It is also used as a cosmetic component.  is used by the consumer industry for the manufacture of much of its products.

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