Guest guest Posted January 14, 2008 Report Share Posted January 14, 2008 Hi , I definitely agree with everyone's opinion about re-using kombu. Just a word of caution - be careful about over-using kombu, as its mineral contents can be a bit much for someone who is stressed, in this fast-paced life. Many counselors recommend using a piece of kombu that's about as big as your thumbnail, or a "postage stamp" size. Usually, if kombu is used in a grain dish, the pinch of salt is NOT. We also enjoy using a small piece of wakame, instead of kombu, in barley porridges. Blessing. Dottie kombu questions I have read in several recipes now that the piece of kombu used when cooking beans or grains may be re-used. What is the best way to store kombu like this that has been used? How many times may it be re-used before it loses its beneficial properties? If the kombu breaks apart while cooking (as it often does when I cook it with grains), is it okay to eat it, or should I try to remove it (the recipes always say to remove it)?Thanks!- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 Thank you to everyone who responded. I have been using only a postage-stamp sized piece of kombu, and am omitting the salt in such dishes. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 Thank you to everyone who responded. I have been using only a postage-stamp sized piece of kombu, and am omitting the salt in such dishes. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 -have you tasted it???? What do you think??? -- In , Zenz <mzenz@...> wrote: > > Thank you to everyone who responded. I have been using only a > postage-stamp sized piece of kombu, and am omitting the salt in such > dishes. > > - > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 -have you tasted it???? What do you think??? -- In , Zenz <mzenz@...> wrote: > > Thank you to everyone who responded. I have been using only a > postage-stamp sized piece of kombu, and am omitting the salt in such > dishes. > > - > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2008 Report Share Posted January 16, 2008 Reg, When it falls apart and basically disintegrates in the dish I don't mind it. I wouldn't want to eat a large piece of it plain, though! - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2008 Report Share Posted January 16, 2008 Reg, When it falls apart and basically disintegrates in the dish I don't mind it. I wouldn't want to eat a large piece of it plain, though! - Quote Link to comment Share on other sites More sharing options...
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