The weirdest ingredient you SHOULD be using
Vložit
- čas přidán 5. 09. 2024
- MinuteFood merch is NOW AVAILABLE at DFTBA.com/minut...! Join us on Patreon ( / minutefood ) or as a CZcams member for an exclusive discount!
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Jiménez-Arias D, García-Machado FJ, Morales-Sierra S, García-García AL, Herrera AJ, Valdés F, Luis JC, Borges AA (2021). A Beginner's Guide to Osmoprotection by Biostimulants. Plants (Basel) 10(2):363. doi.org/10.339....
-Milinovic J, Mata P, Diniz M, Noronha JP (2021). Umami Taste in Edible Seaweeds: The Current Comprehension and Perception. Int. J. Gastron. Food Sci 23:100301. doi.org/10.101...
-Mouritsen OG, Rhatigan P & Pérez-Lloréns JL (2018). World cuisine of seaweeds: science meets gastronomy. International Journal of Gastronomy and Food Science 14:55-65. doi.org/10.101...
-Rogel-Castillo C, Latorre-Castañeda M, Muñoz-Muñoz C, Agurto-Muñoz C (2023). Seaweeds in Food: Current Trends. Plants 12, 2287. doi.org/10.339...
-Thiviya P, Gamage A, Gama-Arachchige NS, Merah O, Madhujith T. 2022. Seaweeds as a Source of Functional Proteins. Phycology 2(2):216-243. doi.org/10.339...
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-www.seriouseat...
-www.nytimes.co...
-impact.economi...
-www.bonappetit...
-www.americansc...
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Heidi Hermann, Owner of Strong Arm Farm and Sustainable Agriculture Instructor at Santa Rosa Junior College
-Dr. Charles Yarish, Professor Emeritus, Department of Ecology & Evolutionary Biology, The University of Connecticut
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.
CZcams | / minutefood
TikTok | / minutefood_
Twitter | / minutefood
Instagram | / minutefood_
Facebook | / minutefood
Quick tip: if you let konbu boil it will release very sour flavours.
Some people like it, but to avoid it keep the water a few degrees under boiling. You will get all the other benefits but without sourness
Sadly, locally harvested seaweed around here is no longer safe to eat due to the two teflon factories and the PFAS processing plant upstream
Teflon honestly makes me nervous. The horror stories from factory workers about health problems and birth defects, the environmental damage and water pollution, the payoffs, the ubiquity of Teflon pans in our kitchens, the way it starts flaking off into your food after a year or two... Whew. I don't normally put stock in conspiracy theories, but I'm prepared to believe Teflon is a genuine corporate coverup.
@@e.s.r5809you should look into it more
It's genuinely not very good, it's last generation's micro plastics but we all just put up with it
@@e.s.r5809Teflon has made it to the news in spain for being dangerous
I can tell you from experience seaweed isn't something you want to get tangled in, but this video roped me right in!
badum TSS!
@@jayp8950 *Enter 50's laugh audio*
I see what you did there
the mike pfp was a jumpscare
Kate, Mintue Food got a mention on Spoken Feature BBC Witness. It was about the Dutch engineer Fred van der Weij who invented (perfected) the air fryer. That's pretty cool!
ooohh we had no idea!! this is so cool. thanks for letting us know!!
- arcadi
Surprised you didn't mention Agar-Agar, probably the most famous seaweed product outside of sushi and the like :D
Exactly. Experienced harvesting and processing these with my grandma and making dessert out of it.
@@avariceseven9443more like it changed human history by making Microbiology much more efficient and making modern medicine possible in many ways. Early microbiologists were trying to use gelatin and it would melt under human touch and was frustrating substrate to use until a German scientist’s wife showed him agar.
@@zeitgeistx5239 it’s great for dessert too though. Lol we picked them off rocks. From my memory, they cling off rocks and are bristle-y. Grandma then washed them off and sun bleached them til they turn white or cream in color. The final product is often stores in ball shapes. Reminds me of like loofa. To cook, just boil them. You need cheese cloth to remove the solid parts. Then you flavor after. You do everything while it’s hot! So labor intensive to make.
I know it has some uses other than dessert but i’m blessed to have experienced the whole process from gathering to eating the final product. The texture is nothing like your store bought gelatine
In the UK, I have bag loads of "Cornish seaweed" in the cupboard, and use it in all sorts of cooking. Kelp and Dulse and Sea-Spaghetti mostly. Such a great addition to cooking. And sustainably harvested.
Speaking of sea spaghetti, did you know that a real life aquatic flying spaghetti monster _(Bathyphysa conifera)_ exists in the ocean?
I was surprised to learn how much of Japan's seaweed is harvested near the beaches where I grew up! You'd never guess. I never saw seaweed on sale in Cornwall, except in overpriced speciality food shops. It's strange that a nutritious, abundant local vegetable would only be available by exporting it to the other side of the world and re-importing it at £5-10 a box.
They're also a great source of iodine, which is important because people don't use iodized salt as much nowadays!
my parents said that Iodized salt gives you more risk of kidney diseases than ordinary salt, goes to show how Iodized salt is viewed
Also especially useful for vegetarians (who use kosher salt).
Love the "in some places, in other places", great to see someone who doesn't forget the rest of the world for once and doesn't make assumptions about where the viewers are from 😊
Like Wales
yeah, i get it if youtubers just tell me 'most of you are from the US', but i do feel a bit like i have to sit something out
still, better than to hear about phenomena, and then hear a lot of 'in the US' before i pause the video to try to do shaky researxh about it in other languages
Kate glossed over something that I think is pretty neat and important: sea weed is not a plant, it's an algae. Probably the only food any of us will eat from the protist kingdom. When I first tried mushrooms: 'huh, this food has a really weird and unfamiliar taste and texture. Almost as if it's from a completely different evolutionary lineage to every other food I've ever eaten. Funny, that'. I'm not surprised that seaweeds have these crazy things going on with glutamates and thickeners, they *are* unlike any other food.
Biologist here: algae is a non-descript collective term for many different single celled organisms. A lot of algae (the single celled eukaryotes with chloroplasts) are actually still counted among the plant family, despite being single celled. Additionally, the video is about seaweed, which is another fairly non-descript collective term for a BUNCH of different species of plants (yes, specifically plants, not the protist variety of algae), both single celled and multicellular. I like what you tried to do there by pointing out that there are algae that are in fact part of the protist group, but I felt the need to correct your information in the context of this video. Have a nice day
In addition to what that other guy said, protist is known these days to be a term of convenience that is defined more by what it's not than by any common lineage. It is not a kingdom.
If u want to learn how to cook with seaweed, U should visit South Korea.
Korea has been farming seaweed for a long time, and numerous recipes using seaweed have been handed down. Korean also has words to distinguish numerous species of seaweed.
If a seaweed grows in (North) East Asia, it *has* a Korean name. No exceptions. No matter how it tastes raw in 4:20, if it is "safe" there *is* a recipe to make it "yummy". Calling seaweed with their Japanese names and using Japan as the only example in Asia might as well be the closest thing to using the phrase "French Fries" at a Belgian.😅
Speaking of which, in 4:40, we call them "gim" and "dasima". Dasima sounds like Japanese dashi but it is just coincidental.
@@knpark2025 Seaweed is used by almost all coastal cultures around the world. Icelandic, Sri Lankan, Polynesian, Irish, French, Vietnamese, Chinese, Japanese, Korean... Nothing here to boast about.
@@commenter4898 I believe for koreans, it is tradition to eat seaweed soup for their birthday
Atleast thats what my friend said. That seems to indicate koreans usage of seaweed in cuisine is much more wide and variety
As i can see from this video, she basically only talks about the how japanese uses it and it is mostly just used as seasoning for umami
Your limited knowledge of the world is pretty telling. All of East Asia uses seaweed massively. I am Chinese and grew up eating seaweed like all East Asians. Another white guy with limited knowledge of the world.
@@knpark2025you are a Korean nationalist. You can’t expect non Koreans to use Korean words for seaweed. You guys didn’t discover seaweed as it widely used throughout all of East Asia. White people use the words for something depending on the culture they came into contact with. Like the scientific name for rice and tea includes “Japonica” besides the fact that neither originated in Japan.
20 years ago I worked delivering cable to a vertical water column farmer. He preached the fervent gospel of his gracilaria kelp noodles. Mixing them with glass noodles made me a forever convert. When you can find them that is
I'd love to see more videos about the use of seaweed in food
Dried salted seaweed is a yummy snack too!
I only like dried seaweed. The type that is used on sushi rolls and that rice ball thing. I do not like at all the soup type seaweed. Way too much “sea taste”. But dried seawood losses that sea taste and keeps the umami. They sell them in flakes with sesame seeds at Trader Joe’s and it’s a great thing to add to rice bowls or anything for that matter
This is fantastic! Consider this a strong vote in favor of more deep dives (heh), unusual ingredients, and general food-science-y goodness. I am absolutely up to watch longer videos and more bits outside the kitchen.
Here in Oregon, sometimes you just walk up on the beach as tide changes and there's a LOT of these bulb type seaweed that I saw someone dice and cook like celery or other crunchy vegetable. I haven't tried it yet but it's good to know that if I was starving at the coast I could survive unless I end up with iodine or mercury poisoning lol
Wow! Must be pure serendipity this video dropped the day I made seaweed soup for my family and everyone loved it!
Living in a small landlocked central European country, the only seaweed I have is the type you roll sushi and maki in.
Y'all have no idea what you're missing out on. Gim(Korean name for certain seaweed) is the saving grace for parents with children who are picky eaters. I have yet to meet a child who dislike rice rolled in gim.
The most fun fact that was not mentioned is that kelp (and algae as a whole) isn't a plant. Much like mushrooms.
furikake = "foo-ree-kah-kay" not "fury-kah-keh"
Seaweed is ALWAYS delicious in all kinds of soup, and dried seaweed flakes with sesame seeds and salt is soooo good on rice
Another amazing video and so much information 😊
1:01 I like seaweed, but I don't like that silky velvety texture it gives soups.
Seaweed is kinda expensive if everyone eats it, esp. in a nation with a lot of lands. Indonesia and Japan (idk. Philliphines) have a lot of seas and coastlines in our territory so harvesting and growing them isn't hard.
That said, growing them in deeper coastline is possible, harvesting is a bit of a problem though.
it is a delicacy in coastal wales
Seaweed is a cornerstone of Japanese cooking. Which is reflected in how kombu, wakame, furikake, and umami are all words from Japanese.
Sure, Jan
Can you do a video about vertical farming, and how it won’t necessarily be the future of farming?
What are reasons why it might not be?
"Can you do a video reinforcing my confirmation bias?"
Sir this is a cooking channel
😮
There's so many kinds of seaweed harvested and eaten in Ireland, I really need to just go out and buy some!
Right when you asked “what do you do with it” a lunchables ad popped up. The audio was seamless and amusing. Good times.
i find it kind of funny that seaweed has such a strong umami flavour, since all your tongue detects for umami is glutamates, which your body uses as an approximation for 'hey this is meaty you should eat it its good for you'
feels like seaweed is just trying to trick you
ive got a mad intolerance to seaweed though so no falling for its tricks for me
Love a good seaweed salad. I love how it crunches - reminds me of zoodles. Also really like it in miso soup.
there are edible seaweeds in the baltic sea, but i don't really want to eat them until i find a study on any toxins they might contain. possibly the most polluted sea in the world and all that
I've been eating a lot of seaweed in soup recently. Its texture may have originally been strange to me but I quite enjoy it. Unfortunately it isn't the easiest/cheapest thing to get here. Just a minor correction but glutamate would actually not be neutral but have a negatively charged side chain at biological/sea water pH.
I dunno.. agar is in everything anymore. So I think people are eating more seaweed than they realize ;)
Carrageenan too
i remember when i was a kid a "rumor" went around that ice cream had seaweed in it. i was surprised today to learn that it wasn't fabricated or a weird, diet-culture twist of the truth -- it's just that good of a thickener.
Another banger video!
It’s nice to see a bit more of you in videos!
I already use it in my cooking. Literally used it in my stew when I blended it and other stuff for umami flavor for my broth
This is why I love your channel
The fairly oddparents rule book😂
What about the heavy metals 😭😭😭 I used to eat seaweed and kelp several times per week in all the ways you described. That is until I discovered seaweed accumulates heavy metals like inorganic arsenic, cadmium and lead to name a few. There certainly is a way to minimize your exposure but I found it challenging to determine specifically where the seaweed was grown let alone the exact species, which are important things to know in the absence of the company selling it sharing lab analysis of their products. I’d pay double for the same products if the manufacture used 3rd party testing to assure safety and disclose the results.
Heavy metal and potential risks in edible seaweeds on the Marlet in Italy, "... at levels that present minimal risks to human health."
I'm not a biologist, etc, but I think heavy metal concentrations per gram in the lowest tropic level is very little, higher on the tropic level, there have been warnings for pregnant women to not eat copious amounts of seabass, tuna, etc.
You'll be fine with seaweed, and tuna, etc.
I think it concentrates at the top of the food chain... I assume it should be relatively low in sea weed...
This was super useful!! thank you! i'm inspired to try both some foraging and cooking with seaweed now :)))
I've tried using them, but they infused a very fishy/seafood-y flavor to everything I added them to. I've rendered some stock and soups absolutely inedible because of how strong that taste was! Am I just getting the wrong kinds of seaweed or am I missing something?
Hearing dftba gives me whiplash every time being in the Green brothers community as well
Watching this while enjoying some furikake topped rice.
I had a severe allergic reaction to wakame, so sad
Great video! Just out of curiosity, how sustainable is seaweed for culinary/commercial purposes? Are there concerns of overuse or anything? Maybe you mentioned it and I missed it, my bad if so, but that'd be a note I'd love thrown in somewhere if possible :)
Superb seaweed episode!
Here in Chile we eat a seaweed called cochayuyo as a salad
There are even vegan ceviches made with cochayuyo
We also feed livestock with seaweeds. Seaweed farming should hopefully provide better economic opportunities for coastline as well. Hopefully with enough seaweed farm, we can reduce carbon from the atmosphere at the same time?
It is recommended to cook dried beans with seaweed to tenderize them.
Seaweed dashi is about the best way to build a soup base from scratch.
We're going to Brittany next week, where seaweeds are harvested for the cosmetic industry. Looking forward to tasting intertidal seaweeds on the beach!
*seaweed is just sea flavored potato chips/crisps, but healthier*
SUCH AMAZING
I love seaweed in every way
Does seaweed go with steaks, or would that be too much? Definitely thinking of getting those pre-made salts!
There's only one way to find out
Brine the steak with jalapeños and seaweed.
But here's the rub: seaweed can make things taste so good that you don't really need the steak to fill that role anymore.
Everyone has to try seaweed derived agar jello, its texture is so much better than jelatin jello, it's not even close
Enjoyed watching this right after eating some seaweed salad 😋
I have begun incorporating seaweed into casserole. It's so delicious. This last time, though, I really should have rinsed it better first! Gritty kelp is not delicious.
You should make a video about how Cirkul water bottles work
It's also really good for you. Seaweed is full of minerals, especially iodine. A lot of people aren't getting enough iodine because the soil is depleted of it in many places.
Most people are getting enough iodine because most people eat iodized salt. Seaweed is good for raising your fiber intake, though!
@@bellenesatan The iodine in iodized salt evaporates over time. It depends on your specific conditions, but it typically is all gone in a few months. And the iodine in iodized salt is the bare minimum to prevent goiter, not enough for optimal levels. I personally don't even use iodized salt because I don't like the taste, and sea salt has other minerals that are good for you.
The one major type that was missing in this video, that I also generally recommend in a wide variety of soups is wakame. Specifically ito (or string) wakame. Cut it up into small pieces (or buy it precut) and add it to any soup, and you basically fill it with flavour bombs. It's much easier than most other forms of seaweed to add to soups, just make sure to account for the fact that you're adding something that'll absorb a ton of water.
Otherwise, nori is the single most versatile seaweed, but I recommend buying Japanese nori rather than the Korean stuff. The Koreans add oil to it, making it a better independent snack, so the Japanese version is far heathier, and you don't need all the oil if you're using it as seasoning or an ingredient of something else. Even adding some to buttered toast is delicious, but frankly it goes well with anything. Just you need to keep it relatively dry.
With you on the first part about soup, but the oil is not a nationality thing. Oil is added if it's intended as a snack in itself. This is true for both Japanese and Korean nori snacks. Nori for sushi/kimbap won't have oil in brands from either country.
I've bought plenty of Japanese snack nori, and in chain stores like Hmart you definitely find kimbap (sometimes written Gimbap) nori that's for rolling.
@@purpleghost106 I agree it's not a universal thing, but it's typically marketed that way for western stores. Generally nori from Japanese companies don't include oil, though they will be labeled as for sushi or as to be sprinkled on other food, whereas Korean nori tends to be labeled as a snack.
As you said, the nation means little in their own countries, but internationally they tend to be labeled that way.
Would love to buy a minite food cooking apron
Thank you!!!
just when i thought when was minutefood gonna upload, they did, noice.
Can you please tell me the difference between an isolated ingredient and extracted ingredient?
Furikake shoutout! ❤
i love seaweed ! one of my favourite ingredients loll
Does this mean that deep kidney tissue should also be super umami because it’s super salty in the deep region of the nephron?
Thank you.
"almost all seaweeds are safe to eat"
cool! so...not like mushrooms 😀
though i'll prolly never become a seaweed hunter...i'm grossed out when one brushes against my leg under water (spoooky feeling!) and the smell of a low tide doesn't put me in a mood to think about food 🙂when people say fresh seafood should "smell of the sea" i don't think/hope they mean *that* smell
Thank you 😃
I love to get the seaweed salad in poke bowls
Unfortunately it’s hard to obtain seaweed affordably where I live. We only have 2 Asian stores and they are really expensive (though I’m also not that well off but I love cooking)
It looks expensive because of the weight to price ratio, but you would be surprised just how much those seaweed inflates when you hydrate it. A bag of it will last you a long time. It's a common food for poor Korean students to cook.
you could also entertain shopping online, it's harder to ensure ethical production if you prioritize that but you can buy it in bulk for pretty cheap that way.
I'm pretty sure way more than 30 percent of Americans eat seaweed, but they don't KNOW they're eating seaweed. Americans eat things like spirulina shakes and supplements, and there's agar in our milk and other products, etc..
I don't think I've had fresh raw seaweeds. How are they tasted compare to rehydrated ones?
I was wondering if sargassum could be used.
I've monched (several types) of seaweed straight out the sea.
Mmmmhhmmm as salty as the sea, like seaweed like pasta water
hey I'm a food science student and I was wondering if you want to come to a food tech event where we present a product that we created during the final year and have lectures about new discoveries in the agrifood tech world
Now I want to try seeweed with potato mash
The iodine in seaweed can be uncomfortable if used to much.
I love seaweed. I like a lot of Japanese food, so I try to cook it often and thus use a lot of seaweed. The structural stability & crunch that nori adds to onigiri and adding furikake to rice are some of my favorites. Furikake is seriously one of my essential seasonings to have on hand, it makes already good rice extra delicious.
Slight caution: Seaweed is rich in iodine. And too much iodine intake can lead to thyroid cancer.
Believe me, i know.
You can put seaweed into almost anything, and it can be addicting.
So, like always, everything in moderation.
I like dried seawood but stewed seaweed is disgusting. It has a sea taste that I don’t like but when it’s dried up, it keeps the umami and loses the sea taste
Anyone tried smoking seaweed?
Can it be “farmed” on coast line?
Now i wonder if it works with Parthian Chicken.
Clicked so fast lol
wait, is the pie chart at 0:43 ALSO a region map? did you do both?!??!?
I'm surprised you didn't mention one interesting fact: seaweed's name is a misnomer since it's an algae, which, while photosynthetic, aren't plants.
_"That's how seaweeds ddooo"_
Why didn’t you use your microwave to dry it as per your microwave video?
PSA: some types of edible seaweed is too contaminated to safely eat frequently, for instance hijiki.
A question for cooking seaweed in broth or stock: I always red that you shouldn't boil seaweed like Kombu, because it will make the stock slimey. Is that a myth or the truth?
Too much can do that, but the same is true for gelatin/cornstarch/any other thickener
@@techheck3358 Interesting! I mean, it makes sense. I just have not seen this happening with many other thickeners. Well, that screams for a test!
Kombu is the secret sauce
The xylophone was an inspired choice
I love laverbread
Yum.
carrageenan...
...and I can't eat it
IBS fun times!
I didn’t eat seaweed for 3 to 4 years
Welp, time to hoard seaweed before it becomes expensive