Dried cochayuyo... how to use in recipe?
Brought back some dried cochayuyo (bull kelp species) from Chile, and looking for ways to use in a recipe. Very little info available online on the dried variety. Think it needs to be rehydrated – looking for ideas and/or experience using in recipe. Open to anything! Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude