WHAT IS LAVERBREAD??! | NEW INGREDIENT MONDAYS
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- เผยแพร่เมื่อ 21 พ.ค. 2023
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#LAVERBREAD #NEWINGREDIENTMONDAYS #WALES - แนวปฏิบัติและการใช้ชีวิต
I realize we have yet another black-esque paste for New Ingredient Mondays 😂 This one was fun to do - I've heard of laverbread, but never knew exactly what it was. Hope you all are enjoying this new little series. And yes, if you have a suggestion of something to try please let me know :)
13:04 “Am I done talking yet? I’m STILL talking…” 😂
I feel laverbread incorporated into little buns or a loaf would be pretty good, similar ideas as squid ink breads I’ve seen.
😂😂❤❤
I love laverbread! My friend in Wiltshire made it for me once with oats and pan fried to a crisp. They were thinner and wider. A delicious addition to savoury breakfast!
Such a cool ingredient! Thanks for sharing. I'm always looking for iron rich food so I'll try it out!
traditionally we cut it with the acidity of pickled cockles along with the bacon, garlic and cheese, but yeah without it's just going to be a salty cake, you can do it as a gratin with the oats/breadcrumbs and cheese as a topping and bake in the oven, if you put cockles and laver bread keith floyd into the search bar you'll find an old BBC video of him making it.
I haven't had that for many years. I could never do what you did and eat it straight from the can but it does add a good taste to food.
Hello from Wales! Stumbled on this, and so I am having some laverbread pates (with oatmeal) later with some eggs in a momen! Fresh laverbread is another level - you can get it from decent markets and in coastal towns. I was uncertain the first time I tried it (I grew up in England) but it's addictive, then I picked up some fresh stuff because it was reduced at a local supermarket and it blew my mind. With cockles it's incredible, but I would guess you could do something similar that's vegan with mushrooms.
I didn't know that but if I had found some in the street.... well why ? ... or been served without explanation, I'd have said it's "nori tsukudani".
So you could use it in Japanese meals.
Nori tsukudani is great as a pesto for spaghetti, and this product too probably.
Awesome video. My family has always used laverbread in our cawl recipe (or Cawl Bara Lawr). Definitely recommend giving it a go, it's delicious.
Yum. Great protein source
Love this series
I'm so glad yay!
Something not whole foods you could try would be potato protein (people use it as egg white replacement).
For example coconut macaroons would something I would want to make or Kaiserschmarrn (an Austrian dessert - but you can make decent ones with aquafaba for egg whites and mung bean for eggs).
But I'm a bit sceptical (taste - there are more advanced products that talk about removing the bad taste, texture - does it whipped up hold for long enough to make macaroons, some use stabilizers).
I haven't found a lot of resources talking about potato protein.
They use it also for cheese replacement. I had a vegan obazda (a Bavarian cheese spread with spices) here that was made with potato protein. It was really delicious. But I can make this with a different base, too.
Oh I don't mind that the suggestions aren't whole food. I am having a hard time trying to balance how to work with how I eat but still have the channel be real exploratory. So yes any suggestions is fine😊. Oooh potato protein, yes that would be fun. -- I did a vegan baking class for Skillshare last year and for the past 7 years, vegan chiffon sponge cakes have been my Achilles heel. You totally can do macarons and things that dry out...you can make mousses with the vegan whips we have...but for any of these ingredients, once you subject it to oven heat high enough to bake a cake, it deflates ...but I'm interested to try that just BC I haven't worked with it before😊 thank you!
Those cute oat cakes were just crying out to me for sesame seeds!
Heeheheheh😂oh good idea!
Just fry it (in a bit of bacon fat or olive oil) is probably the best way … you can do it like this or that but simple is best
i actually think this would be a nice addition to a stir fry if you want some additional flavor and maybe a little seafood vibe id add it more in the middle of cooking tho so you don't burn it but you do crisp it
Oooh, the laverbread baked into bread sounds like it could be super delicious.
Yes I'll need to try that and report back☺️
My, it's so . . . . appetizing looking. Seriously, though, I've heard about this stuff for years in novels and never looked into it further. But now that you've featured it, I'd love to get some locally because it seems like it could be used, as you say, as seasoning instead of Vegemite/Marmite. Hmmm, neither The Jolly Grub nor Food Ireland have it (I don't have an Amazon account). Bummer. Thanks for posting!
You're hilarious 😂😂😂 Yes I was trying to think which store in the states would stock it...this is quite the local delicacy 😜
Do you think it might go with a prawn stir fry ?
Did the box have nutritional information on it? Did it say if there was any vitamin B12 in it?
Gee, thanks. Now I have to track down this strange substance, which incidentally I could NEVER feed to my friends (you should have seen their response to Kipper Paste in a tube.) I look forward to it!
This is really fascinating. Could it be used in some type of marinade/glaze for tofu? Like if you're aiming for a fish taste, such as vegan fish and chips?
I wrapped tofu in nori with spices before and baked it for a mock fish. But now I'm wondering if I could have it sit in laverbread for a time to get the "ocean" taste instead.
Or if that doesn't get you the flavor, you could make the tofu from scratch and add in the laver that way...I like that way of making tofish and chips. They batter it and fry it over here which helps with the texture. But oooh I could see this being yummy in a glaze...kind of like a secret ingredient you add a bit of and everyone is like...oooh what's that flavor...
Oh! I didn't even think of mixing it in tofu made from scratch. That sounds so good. It's definitely in "secret ingredient" territory. I'm going to try it!
All those anti nutrients in the oatmeal are so unhealthy. The long soaking first and long cooking of oats is very important to break down the anti-nutrients. I am even wondering if the anti-nutrients would bind to the minerals in the laverbread and make them completely unusable to the body.
🤣 you commenting on your own video
Looks like shoe polish.
Hehe I think the tin it's in gives that effect
@@EastMeetsKitchen 🤣
that is a good idea cause you will not want to boiled the seaweed to what it show in video ,it will take so long .guys th-cam.com/video/XMAd9R6fy1s/w-d-xo.html please give advice on this video.