Laver can be employed in a multitude of ways in addition to its traditional uses.
Powdered laver can be used to flavor preparations such as pastas, oils, and batters among others. Wild laver pieces can be incorporated into coatings, fillings, and confections. Gim can be steeped in liquids to impart flavor; flavors are more successfully infused into liquids that have some fat in them.
Store dried laver (or laver with less than 8% moisture content) at room temperature in an airtight container. Roasted laver should be utilized as soon as possible after opening. The following are some tips for incorporating gim into the recipes in your kitchen.
When hydrated, the texture of gim is very similar to that of cooked spinach – it is slightly chewy and has the delicate texture of leafy green vegetables. Hydrated gim, when exposed directly to dry heat, will become crispy again.
Consider how the gim will be eaten when planning which gim to utilize in a recipe. When baked in whole sheets, the gim can sometimes be tricky to bite through, so experiment with breaking the gim into pieces, depending on the preparation. If steamed, gim becomes fairly chewy, but retains a great deal of flavor.
Some varieties of gim are oily, so the amount of fat in a recipe may need to be reduced when gim is incorporated. When mixed with raw ingredients, gim sometimes takes on a grey hue but the product becomes very green and vibrant when cooked.
Though it has a distinct flavor, gim can be overpowered by other strongly flavored ingredients. In sweet applications, gim pairs very nicely with berries and other dark fruits, but it is lost slightly when paired with chocolate. For most recipes, a large volume of dried gim needs be added for the flavor to come through but the volume of gim reduces substantially when hydrated or when pulverized to a powder.