Frozen Oil-Based Seaweed Paste Preparation Recipe for Gourmet Baking
This Frozen Oil-based Seaweed Paste preparation recipe (page 90) makes the most incredibly smooth rich-tasting paste. It makes a base for many new recipes. The texture of this seaweed Paste improves substantially when frozen. You decide how much oil you want to remove.
The book explains how easy it is to make Dried Seaweed into a frozen Seaweed Paste to be used for the Nutritional Diet Recipes (chapter 3), and for the Gourmet Baking recipes (chapter 8).
Remember: seaweed is a food - so keep everything clean, and refrigerate when cool.
To clean utensils, stronger water pressure works better than hotter water to remove the Jelly.
(...the book also contains recipes for green seaweeds - (see steps on page 18).
Frozen Oil-based Seaweed Paste Recipe
2 oz. dried seaweed (see recipe classifications page #3)
1 cup water (see cooking guide page 16)
½ - 1 cup oil (see chapter 7)
(#1-3) Cut the dried seaweed into two-inch squares (explained on page 17).
(#4) Rinse well, as per page 17, (to prevent the gelling phase from beginning). Drain. ( for a smoother texture page 17).
(#5)Simmer in 1 cup of water . (see: seaweed cooking time guide page 16) Allow the water to reduce. ( avoid a bitter taste Page 3).
(#6) Put the seaweed in a blender. (as instructed on page 16 - blend to the consistency for the nutritional diet recipes, or for the baking recipes).
(#7) Freeze (page 90 to avoid a runny consistency).
(#8) Remove from freezer, thaw, stir, and spoon the Paste into a fine strainer. Allow the oil to drain off . Refrigerate.
Recommendation:
Try different oils: olive oil for recipes such as for the Nut & Mushroom Pate (page 91), Spicy Pinto Bean Pate (page 93), Carrot & Sweet Potato Dip (page 92), or the Garlic Spread (page 93). Peanut or corn oil for recipes such as the Carrot & Caraway Muffins (page 93), or melted butter for the Lemon & Pear Cake (page 94).
Recommendation:
If you want a more bland taste, see page 17.
For a frozen green seaweed paste:
See recommendations on page 89.
(Note: Copyrighted material. All rights reserved).
Or, please order the book - or ebook.
The Seaweed Jelly~Diet Cookbook Guide by Clayten Tylor
140 Pages - Black & White Interior
ISBN 978-1-4357-3796-9 Published (July 2008) by Lulu.com
E-Book - $9.98 USD
Paperback - $15.95 USD
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