How to use seaweeds in the kitchen ?
Often, when you use seaweeds in the kitchen, the color of the dishes is very dark. How to avoid it ?
Concerning the color, there are many ways of discoloring... but I am not sure that they are safe. Often, pastry chefs who want to get white use titanium dioxide, but this is allowed (and safe) only for surfaces.
But indeed, why not fractionate first seaweeds, to get separately the compounds for the color, the odor, the taste, the consistency ?
Then you could use what you want.
And this is why note by note cooking is to fine !