BBC Earth (Asia) - - Update -

What did they do?

A team of ‘gas­tro­physi­cists’ at the Univer­sity of South­ern Den­mark cre­ated a new method for dry­ing out jel­ly­fish, turn­ing them into edi­ble ‘crisps’.

Why did they do that?

With the world’s pop­u­la­tion grow­ing rapidly, it’s im­per­a­tive we look into al­ter­na­tive sources of food, they say. Jel­ly­fish have been eaten in Asia for thou­sands of years but the prac­tice has never re­ally taken off in the West, de­spite the rel­a­tive abun­dance of the in­ver­te­brates. The re­searchers be­lieve this may be due to the un­usual tex­ture cre­ated by the tra­di­tional pro­cess­ing pro­ce­dure. In an at­tempt to over­come this, they used al­co­hol so­lu­tions to suck the wa­ter out of the jel­ly­fish, leav­ing them sim­i­lar in tex­ture to potato crisps.

What did they find?

The re­searchers say the mouth feel and the aes­thetic ap­pear­ance of the jel­ly­fish have “gas­tro­nomic po­ten­tial” and that they ac­tu­ally taste pretty good. Hmm… we’ll stick to ready salted for the time be­ing.

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