{"id":55,"date":"2011-05-02T20:56:35","date_gmt":"2011-05-02T20:56:35","guid":{"rendered":"http:\/\/nordicfoodlab.org\/kelp-crisps\/"},"modified":"2022-02-19T23:40:41","modified_gmt":"2022-02-19T23:40:41","slug":"kelp-crisps","status":"publish","type":"post","link":"https:\/\/nordicfoodlab.org\/blog\/2011\/05\/kelp-crisps\/","title":{"rendered":"Kelp Crisps"},"content":{"rendered":"\n<p>by <a href=\"[get_bloginfo]url[\/get_bloginfo]\">Lars<\/a>.<\/p>\n\n\n\n<p>We were experimenting with bouillons from different seaweeds, reducing them, and then, epiphany. Why not dehydrate the bouillon?&nbsp; We set it at 60 degrees overnight. The result was these amazing crisps (I suppose we will have to find more adequate nomenclature). They have a brilliant, meaty taste, but with green tones, and are a fantastic accent to a variety of foods, both meat and vegetable. The process only works with certain seaweeds- those with significant careegeanen (s\u00f8l) or sugars (mannitol in sugar kelp) seem to have trouble drying out fully enough. Instead of beautiful &#8220;crisps&#8221; that melt in your mouth, they reduce to a rather sticky mess. We are looking into whether there is a way to adjust this.<\/p>\n\n\n\n<p>For now we are just putting our real &#8220;sea salt&#8221; on just about everything we can.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"671\" src=\"https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2022\/02\/Nordic_Lab_FINAL_2020_Page_016_Image_0001-1024x671.jpg\" alt=\"\" class=\"wp-image-2564\" srcset=\"https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2022\/02\/Nordic_Lab_FINAL_2020_Page_016_Image_0001-1024x671.jpg 1024w, https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2022\/02\/Nordic_Lab_FINAL_2020_Page_016_Image_0001-300x197.jpg 300w, https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2022\/02\/Nordic_Lab_FINAL_2020_Page_016_Image_0001-768x503.jpg 768w, https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2022\/02\/Nordic_Lab_FINAL_2020_Page_016_Image_0001.jpg 1497w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>by Lars. We were experimenting with bouillons from different seaweeds, reducing them, and then, epiphany. Why not dehydrate the bouillon?&nbsp; We set it at 60 degrees overnight. The result was these amazing crisps (I suppose we will have to find more adequate nomenclature). They have a brilliant, meaty taste, but with green tones, and are a fantastic accent to a variety of foods, both meat and vegetable. The process only works with certain seaweeds- those with significant careegeanen (s\u00f8l) or sugars (mannitol in sugar kelp) seem to have trouble drying out fully enough. Instead of beautiful &#8220;crisps&#8221; that melt in your mouth, they reduce to a rather sticky mess. We are looking into whether there is a way to adjust this. For now we are just putting our real &#8220;sea salt&#8221; on just about everything we can.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":""},"post_excerpt_stackable":"<p>by Lars. We were experimenting with bouillons from different seaweeds, reducing them, and then, epiphany. Why not dehydrate the bouillon?&nbsp; We set it at 60 degrees overnight. The result was these amazing crisps (I suppose we will have to find more adequate nomenclature). They have a brilliant, meaty taste, but with green tones, and are a fantastic accent to a variety of foods, both meat and vegetable. The process only works with certain seaweeds- those with significant careegeanen (s\u00f8l) or sugars (mannitol in sugar kelp) seem to have trouble drying out fully enough. Instead of beautiful &#8220;crisps&#8221; that melt in&hellip;<\/p>\n","category_list":"<a href=\"https:\/\/nordicfoodlab.org\/blog\/category\/uncategorized\/\" rel=\"category tag\">Uncategorized<\/a>","author_info":{"name":"Nordic Food Lab","url":"https:\/\/nordicfoodlab.org\/blog\/author\/nordic-food-lab\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/55"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=55"}],"version-history":[{"count":1,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/55\/revisions"}],"predecessor-version":[{"id":2565,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/55\/revisions\/2565"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=55"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/categories?post=55"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/tags?post=55"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}