How to Cook Kelp Until Tender?
Kelp contains alginic acid and alginate, which are insoluble in water but possess strong water-absorbing and swelling properties. Once hydrated, a viscous gel forms on the kelp's surface, preventing further water penetration and making thorough soaking difficult. Additionally, most of the iodine in kelp is concentrated on the surface, and prolonged soaking can cause iodine loss.
The common approach is to soak dried kelp in water before cooking, but this is actually incorrect. Kelp prepared this way will remain tough no matter how long or how thoroughly it's stewed. So how can you make kelp tender quickly? Here are a few simple, easy-to-follow tips to help your kelp soften easily—take note!
1.Rice-washing water method: Use rice-washing water when soaking kelp. It helps the kelp expand and clean easily, and makes it tender when cooked.
2. The right amount rule: During cooking, pick up a piece with chopsticks and pinch it. If it's soft, immediately remove the rest of the kelp. Overcooking will make it tough.
3.Alkali Trick: Adding a small amount (not too much) of baking soda or baking powder while boiling makes kelp tender, delicious, and more flavorful.
4. Vinegar Trick: Adding white vinegar when boiling kelp shreds not only removes their fishy odor but also helps soften them faster and enhances their color. For extra tenderness, extend cooking time slightly.
5. Spinach Pairing: Adding a few spinach leaves prevents kelp from disintegrating.Adding spinach may cause the kelp to disintegrate. 5. Dry Steaming Tip: Separate clumped dried kelp and steam it in a bamboo steamer over water for about 30 minutes. Then soak it in clean water overnight. Kelp prepared this way becomes crisp yet tender, perfect for stewing, stir-frying, or cold salads.
6. Blanching Method: For kelp knots used in soups, briefly blanch them in boiling water before cooking to remove any fishy odor. This results in a more flavorful broth.
When preparing kelp for consumption, thoroughly clean it first. Soak it in water as needed, changing the water periodically, typically for over 6 hours. If the kelp becomes overly soft and loses its chewiness after soaking, it has spoiled and should not be eaten.
The claim that dried kelp must be soaked and cooked cold or hot has no scientific basis.
A long-standing rural belief holds that dried kelp must be soaked and cooked cold or hot—kelp soaked in cold water should be cooked in cold water, and kelp soaked in hot water should be cooked in hot water. Otherwise, it will remain tough no matter how it's cooked.Is this really true?
Experts state that the claim requiring cold-soaked kelp to be cooked in cold water and hot-soaked kelp in hot water lacks scientific basis. Generally, after rehydration, dried kelp cooks thoroughly in a short time regardless of whether it's added to cold or hot water.
How to select kelp?
When choosing dried kelp, opt for pieces with a white powdery coating. Consumers often notice this white substance on the surface of dried kelp, mistakenly believing it to be salt crystallized during drying or even mold.
In reality, this coating is a substance called mannitol.Not only is this substance harmless, but it also offers medicinal benefits such as lowering blood pressure, promoting diuresis, and reducing swelling. Additionally, it possesses anti-cancer, antibacterial, hangover-relieving, and weight-loss properties. Therefore, when selecting dried kelp, opt for pieces with this white frost. Also, choose kelp that is drier, dark brown or brownish-green in color, with relatively uniform leaf shapes and thickness.
When purchasing, it's best to unfold the kelp to inspect it. If small, broken pieces are mixed in, it indicates poor quality. Holes or large areas of damage may suggest insect infestation or mold growth during storage.
Note that kelp contains high levels of iodine and valuable mannitol on its surface. Therefore, avoid prolonged soaking, beating, or vigorous stirring, as these actions can cause significant nutrient loss. When cleaning kelp, also ensure the soaking water isn't excessive—generally, use no more than 2500 milliliters of water for every 500 grams of kelp.