A Bold Combination - Seaweed Ice Cream
Ice cream an-d seaweed, the sweet an-d the salty have come together in a new treat for Crail Food Festival. Ice cream an-d seaweeds presence on beaches on sunny days is no longer the only thing they have in common.
In fact, seaweed has already been used in making of commercial ice cream. Not just in seaweed-flavored ice cream, either. Seaweed is actually used as a type of thickening agent for ice cream.
Technically, the substance usually used to thicken the ice cream is called "agar" or "agar-agar." The name comes from the Japanese word for "red algae." It was discovered in 1658 by Minora Tarazaemon, a Japanese innkeeper who supposedly left extra seaweed soup outside overnight. It was winter, an-d the substance froze.
Tarazaemon noticed in the morning that it had turned into a sort of gel when it thawed again.
Today, agar is used in a variety of processed foods as an emulsifier or binding agent. Not every c-ountry or company uses it, some use carrageenans instead, which is made from certain red seaweeds.
In fact, seaweed has already been used in making of commercial ice cream. Not just in seaweed-flavored ice cream, either. Seaweed is actually used as a type of thickening agent for ice cream.
Technically, the substance usually used to thicken the ice cream is called "agar" or "agar-agar." The name comes from the Japanese word for "red algae." It was discovered in 1658 by Minora Tarazaemon, a Japanese innkeeper who supposedly left extra seaweed soup outside overnight. It was winter, an-d the substance froze.
Tarazaemon noticed in the morning that it had turned into a sort of gel when it thawed again.
Today, agar is used in a variety of processed foods as an emulsifier or binding agent. Not every c-ountry or company uses it, some use carrageenans instead, which is made from certain red seaweeds.
