To start, begin by dehydrating kombu sheets in an air fryer, oven, or dehydrator until the sheets are crisp. Once crisp, grind the sheets into a fine powder using a spice grinder or mortar and pestle. Store this versatile powder in an airtight container, and use it as a seasoning or a thickening agent in savory dishes and sauces.
Famously flavorless thickening agents like cornstarch don't provide the added depth of umami flavor that kombu powder offers. Its subtle briny and glutamic taste beautifully complements the earthiness of a mushroom pasta sauce or a cream or tomato-based seafood dish, for instance. It can also deepen the flavors and thicken consistencies in a classic French bouillabaisse or an Italian cioppino.
Regardless of your dish or sauce, adding kombu introduces a unique and transformative umami-rich thickness, establishing it as a fun and magical ingredient in any kitchen.
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