Jellyfish have roamed the seas for possibly 700 million years or more, making them the oldest multi-organ animal. They are simple extraordinary to watch in an aquarium. But do you ever enjoy the crispness of jellyfish, served cold and mostly found in Chinese cuisine.
It takes anywhere from 20 to 40 day and a multiphase process to remove the gonads and other membranes. Processing reduces odor, the growth of spoilage organisms, and makes the jellyfish drier and more acidic, producing a crunchy and crispy texture.
But just how and what do they use to make it so crisp? The answer is a chemical compound named Alum; it is used in various situations, including in taxidermy to tan hides, and in fire extinguishers to smother flames and as a blood coagulant, and last but not least, it contributes to its traditional use as underarm deodorant. (yikes)
Categories: Kitchen Facts