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Algae Rating:3

Visited: 3930

Imagen Algae

Family:Herbs and Spices
Brand:Genérico

Description

Dry algae.

Arame
Algae with a nice texture, soft aroma and taste. It grows in shallow water in the sea, its leaves are dark brown, oval shape. The black color is the result of the washing process, boiled and dried repeatedly for distribution and sale.
In gastronomy is an excellent beginning for sea vegetables, it can be eaten alone flavored with soy sauce, in salads, sauteed with vegetables, pasta, cereals, spring rolls.
In mixology: because its soft aroma and taste can be ideal for adding salty notes to the cocktail, marine notes without affecting much the taste of it (in the photo, is the one in the central vessel of the upper line).

Himantalia elongata
Atlantic wild algae commonly known as spaghetti seafood. It is olive-yellow color, grows up to 23 inches long in exposed areas of the Spanish north coast mainly. It's not very well known in Asia and thanks to its use in the European diet mainly Galician, is being famous around the world. The collecting and processing of this algae is faster so its price is also often cheaper.
In gastronomy: great versatility in the kitchen. You can make pizzas, salty pies, starters, snacks and can also be added to vegetables, rice, stews. You need about 35 minutes in water and 35 minutes of cooking.
In mixology: as for its geographical origin, mainly Galician coast, can be used as an zonal ingredient to mix with UK products, whisky or gin, cocktails with orujo or wine from Galicia. For its marine features can be used as any algae to provide salty notes to the mixture (in the photo, is the one in the right side of the upper line).

Hiziki or Hijiki
This algae grows on the rocky Pacific Coast, brownish color and when it dries, gray. To give it the black characteristic color is boiled and dried several times, a common method in the sales process, removing the excess bitterness and salinity of them.
The hijiki algae has a high content of calcium and is rich in carotene or pro vitamin A.
In gastronomy: it is especially delicious for stir-fries, salads and cooked vegetables. It is recommended to wash in cold water during 1 minute, leave it on water for 10 minutes and cook it for 15 minutes.
In mixology: for its marine features can be used as any algae to provide salty notes to the mixture (in the photo, is the one in the right side of the bottom line).

Agar agar or gelling
This algae is the turning point in modern gastronomy with the molecular gastronomy, making many liquid dishes could be presented in a solid and warm way, as one of the most important features of agar agar besides is a gelling vegetable, is that it retains its shape up to 65 degree without melting, meat jelly can not achieve this. Agar Agar is then a set of algae that after boiled and dried are usually presented in yarns, powder or sheets which are commonly called fishtail.
In gastronomy: is used to prepare fruit jellies, vegetables or legumes.
In mixology: this algae does not contribute with any flavor, so it is used as a gelling agent for jellies or foam emulsifier (in the photo, is the one in the central side of the bottom line).

Sources used (in Spanish):
Herbolario Esencia
Wikipedia
Cocina Energética Galicia
Biospirit  
Vegetalia


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