Clear Irish Moss (Sea Moss, Gracilaria) is great to use as a raw vegan substitute for gelatins and other thickeners. This Irish Moss is wild-crafted, harvested fresh from the ocean. It needs to be washed and soaked before use.
Directions for use:
- Rinse and soak well at least three times. The sea smell will go away with soaking.
- Give the Irish Moss a loving rub to remove salt and other ocean debris such as sand (small colored fibers might be left over from the nets used to harvesting).
- Put Irish Moss in a tall container (it will double in size) and fill it with fresh water.
- Soak for 24 to 48 hours.
- Remember to change the water twice a day. While changing the water rub the Irish Moss to loosen more debris.
- Rinse one final time and place in blender. Process the Irish Moss until you get a smooth consistency. You might need to add additional water. Take care to scrape down the sides of the blender to ensure that there are no pieces of Irish Moss.
- Keep the gel in an airtight container in the fridge for up to two weeks. Add to recipes for emollient and gelatinous effect. Contrary to logic, Irish Moss gets a very sweet smell when it goes bad.
Chef Tip: Wash and soak 4 to 8 oz of Irish Moss at one time. Blend the Irish Moss to a smooth gel. Use silicon ice cube trays to freeze the gel. Store the frozen cubes in the freezer in an air-tight container or zip-lock bag. Using this method ensures that you always have Irish Moss ready to make great foods and desserts.
NET WT: 16 oz