The weirdest ingredient you SHOULD be using

From MinuteFood.

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𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Jiménez-Arias D, García-Machado FJ, Morales-Sierra S, García-García AL, Herrera AJ, Valdés F, Luis JC, Borges AA (2021). A Beginner’s Guide to Osmoprotection by Biostimulants. Plants (Basel) 10(2):363. https://doi.org/10.3390/plants10020363.
-Milinovic J, Mata P, Diniz M, Noronha JP (2021). Umami Taste in Edible Seaweeds: The Current Comprehension and Perception. Int. J. Gastron. Food Sci 23:100301. https://doi.org/10.1016/j.ijgfs.2020.100301
-Mouritsen OG, Rhatigan P & Pérez-Lloréns JL (2018). World cuisine of seaweeds: science meets gastronomy. International Journal of Gastronomy and Food Science 14:55-65. https://doi.org/10.1016/j.ijgfs.2018.09.002
-Rogel-Castillo C, Latorre-Castañeda M, Muñoz-Muñoz C, Agurto-Muñoz C (2023). Seaweeds in Food: Current Trends. Plants 12, 2287. https://doi.org/10.3390/plants12122287
-Thiviya P, Gamage A, Gama-Arachchige NS, Merah O, Madhujith T. 2022. Seaweeds as a Source of Functional Proteins. Phycology 2(2):216-243. https://doi.org/10.3390/phycology2020012

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-https://www.seriouseats.com/seaweed-guide-how-to-use-kelp-kombu-nori-wakame-sea-vegetables
-https://www.nytimes.com/2019/04/30/dining/kelp-seaweed-recipes.html
-https://impact.economist.com/ocean/biodiversity-ecosystems-and-resources/why-we-should-embrace-the-seaweed-revolution
-https://www.bonappetit.com/story/how-to-cook-with-seaweed
-https://www.americanscientist.org/article/the-science-of-seaweeds

𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Heidi Hermann, Owner of Strong Arm Farm and Sustainable Agriculture Instructor at Santa Rosa Junior College
-Dr. Charles Yarish, Professor Emeritus, Department of Ecology & Evolutionary Biology, The University of Connecticut

MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.

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The weirdest ingredient you SHOULD be using

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