Posts Tagged ‘carageenan’

Pantry and Palate: An Acadian Cookbook

by Kerry Knight

 

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Perusing the pages of Simon Thibault’s first cookbook, Pantry and Palate- Remembering and Rediscovering Acadian Food  is very much like leafing through a history text. A delicious, mouthwatering text to be sure, and one that serves as a reminder of not only our amazing past, but is in itself a lively, relevant book of useful and tempting recipes. It is history come alive, ready to be cooked with love and care and eaten with relish. Or at least chutney, maybe rhubarb chutney.

Don’t worry, Thibault has a recipe for that. Continue »



Read The Label: Carageenan

Irish Moss

Irish Moss

 

There have been milk alternatives  available to consumers for years, for those who are lactose intolerant, vegan or vegetarian or just those who like to try something new, add a little variety to their diet and maybe take a break from the usual. Many of those choosing alternatives to cow and goat’s milk opt instead for beverages made from coconut, almond, soy and so forth, and are discovering an ingredient that is pretty much common to many of these beverages; carrageenan.

Carageenan, one of the thickening agents used in the manufacture of milk alternatives, is a gelatinous substance derived from Irish Moss seaweed; gelatinous only in its description, since as a plant product is not actually related to gelatin, but has similar thickening and “jelly” like properties similar to those of agar agar. The name itself is derived from Carraigin, the coastal region of Ireland where it was originally harvested. Continue »