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Does anyone cook with seaweed? - have a question (or two)


Posted: Nov 15, 2011

I've been researching eating better for hypothyroidism and read seaweed is very good.  Learned all my favorite veggies (brocolio, cauliflower, cabbage, brussel sprounts and spinach) - Cry  Anyway....I read seaweed is very good, which is good because I love seaweed soup when I've had it at the restaurant.  So my questions are this:

1.  Does seaweed expire.  I bought some maybe a year or so ago.  The dulse is kind of dry, but figure if it was going into a soup it would soften up, but I can't find an expiration date.

2.  I also have a couple packages of dried Nori seaweed sheets also bought a year or so ago.  They are kind of shiny greenish in color.  Is that supposed to be the color?  I don't remember what color they were when I bought them, but I planned on making sushi and never did.

Just wondered if anyone cooks with seawood and would know - Thanks. 

;

I've used nori up to - sereneone

[ In Reply To ..]
about 6-7 months old. It gets a little more dry and brittle and harder to roll the older it gets but other than that haven't had a problem. Yes, you have a shiny dark green side and a more dull dark green side. You roll shiny side out.

Can't help with your other question as nori is the only seaweed I use.

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