Kombu

[Guest guest]

I've been using kombu for many years, and it's wonderful. It does have

tenderizing properties, and imparts a nice " bass " background to the soup or

bean melody (heavy taste). I believe it also thickens a little 'cause of

carregenan, but it's hard to tell fer sher.

 

When making chowders (faux new england, manhattan, or potato/veggie), I put

a 6 " strip of kombu in the water and add rest. After cooking, I'll slice

the kombu into small pieces and leave in soup. Adds a flavor reminiscent

of fish-type broths.

 

In " Cooking With The Right Side Of The Brain, " by Vicki Rae Chelf (where I

got my sprouted kidney bean spread recipe... sprout'em, cook'em, mash with

tomato paste, red pepper diced, and spices), there's one for mock fish

sticks using tofu. The trick here is the marinade, which has kombu,

chopped onions, lemon and lime juice, tamari, and tarragon. Gives it a

great fishy flavor to the sticks (then breaded and baked). With a dairy or

non-dairy tartar sauce, it's suprised many carnivorous friends.

 

Kombu also helps in making great miso-style soups, too. I've seen it in

mainstream stores, but I tend towards local " ethic " stores for that type of

produce (cheaper, better quality).

 

Remember to rinse the salt of the kombu before using. It will keep almost

forever in a sealed plastic bag.

 

FYI, Mark (oh, and try molasses some time instead of maple syrup in baked

beans recipes for that ol' Boston style....)

[Guest guest]

Hi Mark,

 

Wednesday, February 18, 2004, 3:49:00 PM, you wrote:

 

MS> In " Cooking With The Right Side Of The Brain, " by Vicki Rae Chelf (where I

MS> got my sprouted kidney bean spread recipe... sprout'em, cook'em, mash with

MS> tomato paste, red pepper diced, and spices), there's one for mock fish

MS> sticks using tofu. The trick here is the marinade, which has kombu,

MS> chopped onions, lemon and lime juice, tamari, and tarragon. Gives it a

MS> great fishy flavor to the sticks (then breaded and baked). With a dairy or

MS> non-dairy tartar sauce, it's suprised many carnivorous friends.

 

That sounds fantastic! Couldn`t sneak me the recipe, could you? Be

your best friend

 

Thanks for all that info too. I had a feeling it helped tenderise. I

have this lovely recipe book, The Self Healing Cookbook and it

recommends cooking carrot with kombu for a whole new taste and texture

experience

 

Love, Narayani

[Guest guest]

Do you have trouble with monosoldium glutemate (MSG)? I have read that

kombu has the same chemical. Although, it's certainly possible that in

its natural form (kombu) it is OK, where as the laboratory-synthesized

form (MSG) is a problem for many people.

 

Just wondering.

 

Kelley

Oklahoma City

 

Mark Sutton wrote:

 

> I've been using kombu for many years, and it's wonderful. It does have

> tenderizing properties, and imparts a nice " bass " background to the

> soup or

> bean melody (heavy taste). I believe it also thickens a little 'cause of

> carregenan, but it's hard to tell fer sher.

>

[Guest guest]

I use kombumost often in soups. Adds kind " body " to the taste. If I want

a more " sea chowda' flavor, I may add more than normal or maybe other sea

vegetables. I usually soak the kombu first in warm water (after rinising

off salt) so I can slice/chop it up. I like the taste and don't remove it.

 

As to beans and gas, I've not had any problems since incorporating frequent

salads in my diet many many years ago.

 

Sprouting beans also cuts back the flatulence inducing properties.

 

FYI, Mark