> I am trying to find out if there is a machine for rehydrate dried
>sea cucumber....
Hi Jenny,
I have wondered about this also. My parents used to let it soak
for days, and I always thought that there must be a better way. However my
daily consumption of sea cucumber is pretty low, and I have never
investigated it.
What can you tell us about the hydration process? Does it go
faster with warm water? How high can you go with the temperature before
you run into problems?
I do have a comment on sea cucumber recipes. Restaurants need to
control their process times, so they never cook the sea cucumber enough to
take full advantage of its possibilities. If they were to simmer it for a
very long time in a rich broth, it would absorb the flavors in its own
unique way. This produces a dish that one remembers for decades.
Unfortunately this is never done in America.
One final comment on sea cucumber. If you are old enough, you may
remember a Walt Disney movie, "Twenty Thousand Leagues Under the Sea". In
one scene, Captain Nemo surprises his guests by telling them that their
fresh salad is based on sea cucumber. I suspect that Jules Verne never
tasted sea cucumber. Else he wouldn't have written that line.
Best regards,
George Chang
Dept of Nutritional Sciences, UC Berkeley