Chef Thibault Lescuyer, leads a small cooking class on how to cook with seaweeds. He outlines how to cook with fresh and dried seaweeds and how they are being incorporated in French restaurants in the video below
Portland chef Mike Wylie suggests using dried seaweed like bay leaves in your everyday cooking. You’ll be doing the local, sustainable seaweed economy a big favor.
At a networking event “Why Seaweed Matters” Wylie said that when he walks through any of the Big Tree Hospitality kitchens he co-owns and operates, and he sees a pot of anything simmering on the stove, “I’m like ‘throw some seaweed in that!’ because it makes most things taste better.” Seaweed deepens flavor in dishes stemming from many other cultures, everything from vegetable soup and tomato sauce to rice and beans and meaty braises.
When including dried seaweed in your everyday cooking, for every quart of liquid, add a 2- by 2-inch piece of dried seaweed, before setting the pot to simmer. The rule of thumb is that most seaweed has done its work after 30-40 minutes in the pot.
You can read more about “why kelp matters” on the FB event page