Author Topic: What is the name of this dish? (Read 3084 times)

Lorenzo · « **on:** June 27, 2012, 08:48:30 AM »

Na kalimot ko'g ngalan ani'a. Pero, lami kaayo ni uy, i cannot find this here in America.

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mawjood · « **Reply #1 on:** June 27, 2012, 12:51:28 PM »

Kinilaw nga guso man na, daghan sa caingit beach, ig-agaw na sa kinilaw lato ug lukot.

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islander · « **Reply #2 on:** June 27, 2012, 02:02:53 PM »

not only is this a dish, this is also the raw material for gelatin and the coating of medicinal capsules and pills, especially the red variety.

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islander · « **Reply #3 on:** June 27, 2012, 02:10:02 PM »

carageenan raw material

Carrageenans or carrageenins are a family of linear sulfated polysaccharides that are extracted from red seaweeds. There are several varieties of carrageen used in cooking and baking. Kappa-carrageenan is used mostly in breading and batter due to its gelling nature. Lambda carrageenan is a non-gelling variety that assists in binding, retaining moisture, and in contributing to viscosity in sweet doughs. Iota carrageenan is used primarily in fruit applications and requires calcium ions to develop a heat-reversible and flexible gel. (wikipedia)

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islander · « **Reply #4 on:** June 27, 2012, 02:12:09 PM »

The largest producer of industrial carrageenan currently is the Philippines, where cultivated seaweed produces about 80% of the world supply. The most commonly used sources are E. cottonii (Kappaphycus alvarezii, K.striatum) and E. spinosum (Eucheuma denticulatum), which together provide about three-quarters of the world production. These grow from the sea surface to a depth of about 2 metres. The seaweed is normally grown on nylon lines strung between bamboo floats, and it is harvested after three months or so, when each plant weighs approximately 1 kg. (wikipedia)

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islander · « **Reply #5 on:** June 27, 2012, 02:22:43 PM »

seaweed farming in the philippines:

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islander · « **Reply #6 on:** June 27, 2012, 02:26:51 PM »

Food and other domestic uses

Desserts, ice cream, cream, milkshakes, sweetened condensed milks, and sauces: gel to increase viscosity

Beer: clarifier to remove haze-causing proteins

PÃ¢tÃ©s and processed meats (ham, e.g.): substitute for fat, increase water retention and increase volume, or improve sliceability

Toothpaste: stabilizer to prevent constituents separating

Fruit Gushers: ingredient in the encapsulated gel

Fire fighting foam: thickener to cause foam to become sticky

Shampoo and cosmetic creams: thickener

Air freshener gels

Marbling: the ancient art of paper and fabric marbling uses a carrageenan mixture on which to float paints or inks; the paper or fabric is then laid on it, absorbing the colours

Shoe polish: gel to increase viscosity

Biotechnology: gel to immobilize cells/enzymes

Pharmaceuticals: used as an inactive excipient in pills/tablets

Soy milk: used to thicken, in an attempt to emulate the consistency of whole milk

Diet sodas: to enhance texture and suspend flavours

Pet food

Personal lubricants

/wikipedia

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