{"id":367,"date":"2022-11-07T10:28:52","date_gmt":"2022-11-07T10:28:52","guid":{"rendered":"https:\/\/guide.zero-carbon-skane.org\/?page_id=367"},"modified":"2022-11-07T10:31:41","modified_gmt":"2022-11-07T10:31:41","slug":"that-salty-grain-the-unexpected-success-of-algrasang","status":"publish","type":"page","link":"https:\/\/guide.zero-carbon-skane.org\/sv\/places\/southeast-the-slow-coast\/ystad\/that-salty-grain-the-unexpected-success-of-algrasang\/","title":{"rendered":"Det salta kornet: den ov\u00e4ntade framg\u00e5ngen med \u00c5lgr\u00e4s\u00e4ng<\/em>"},"content":{"rendered":"

Av de m\u00e5nga \"konceptrestauranger\" p\u00e5 lugna kusten som har dykt upp under de senaste \u00e5ren var f\u00f6rv\u00e4ntningarna kanske l\u00e4gst p\u00e5 Skillinge's \u00c5lgr\u00e4s\u00e4ng<\/em> konceptet med \"en superstj\u00e4rningrediens\" k\u00e4ndes som om det hade anv\u00e4nts flera \u00e5r tidigare, och dessutom, hur mycket kan man egentligen g\u00f6ra med sj\u00f6gr\u00e4s, i alla fall?<\/p>\n\n\n\n

\u00c5lgr\u00e4s\u00e4ng<\/em> trotsade tvivlarna tack vare de unika egenskaperna hos \u00e5lgr\u00e4s, som h\u00e4rstammar fr\u00e5n en landbaserad f\u00f6rfader och, liksom m\u00e5nga landbaserade gr\u00e4s, producerar fr\u00f6n som i princip \u00e4r \u00e4tliga korn. Tack vare tusentals \u00e5r av kulinarisk teknik \u00e4r spannm\u00e5l otroligt m\u00e5ngsidiga och \u00c5lgr\u00e4s\u00e4ng<\/em> anv\u00e4nder \u00e5lgr\u00e4set p\u00e5 alla m\u00f6jliga s\u00e4tt: man kan g\u00f6ra mj\u00f6l av det, j\u00e4sa det till alkohol, mala det f\u00f6r att g\u00f6ra olja eller koka det som ris. <\/p>\n\n\n\n

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Du kommer att lyckas med dessa bakverk. Kurt Kaiser<\/a>, CC0, via Wikimedia Commons<\/figcaption><\/figure>\n\n\n\n

Som ett resultat av detta inneh\u00e5ller \u00c5lgr\u00e4s\u00e4ng<\/em>'s meny r\u00e4tter som inte alls verkar \u00e5lgr\u00e4siga, vare sig det g\u00e4ller deras knapriga frukostbr\u00f6d eller deras popul\u00e4ra pastar\u00e4tter. Kockens paradr\u00e4tt \u00e4r deras ber\u00f6mda sushi, som serveras tillsammans med en milt s\u00f6t \u00e5lgr\u00e4ssake. (Om du best\u00e4ller en \"risr\u00e4tt\" rekommenderar vi att du v\u00e4ljer det oskalade alternativet; skalet ger en antydan till havssalt till m\u00e5ltiden!)<\/p>\n\n\n\n

De unga, hippa svenskarna, som aldrig l\u00e5ter en potentiell h\u00e4lsofavorit g\u00e5 dem f\u00f6rbi, hyllar nu \u00e5lgr\u00e4set, som \u00e4r glutenfritt, rikt p\u00e5 vitaminer, fibrer och omega-3-fetter och inneh\u00e5ller 50% mer protein \u00e4n ris. Tyv\u00e4rr - eller lyckligtvis, beroende p\u00e5 hur man ser det - visar det sig vara ganska sv\u00e5rt att producera \u00e5lgr\u00e4s i kommersiellt g\u00e5ngbara skalor. Kornen har \u00e4tits i generationer av Seri-folket i Mexiko, men de f\u00f6rsta f\u00f6rs\u00f6ken till kommersiell odling kom p\u00e5 2020-talet, tack vare en spansk kock som f\u00f6ll pladask f\u00f6r Seri-k\u00f6ket. I dag finns det flera sm\u00e5skaliga odlingar, men det har visat sig att det \u00e4r s\u00e4rskilt sv\u00e5rt att f\u00e5 vattenkvaliteten och n\u00e4ringsprocesserna att fungera under konstgjorda f\u00f6rh\u00e5llanden.<\/p>\n\n\n\n

Tur d\u00e5 att dessa f\u00f6rh\u00e5llanden r\u00e5der utanf\u00f6r kusten i Ystad. \u00c5lgr\u00e4s\u00e4ng<\/em> drivs av samma tidigare dykarkollektiv som driver den popul\u00e4ra \u00e5lgr\u00e4ssafarin<\/a>, och restaurangens vinst pl\u00f6js tillbaka i det o\u00e4ndliga arbetet med att \u00e5terst\u00e4lla och underh\u00e5lla denna viktiga ekosystemiska akt\u00f6r. D\u00e4rf\u00f6r rekommenderas den till dem som gillar att \u00e4ta etiskt... men den rekommenderas ocks\u00e5 till dem som bara gillar att \u00e4ta.<\/p>","protected":false},"excerpt":{"rendered":"

Of the many Slow Coast “concept restaurants” that have emerged in recent years, the expectations were perhaps lowest for Skillinge’s \u00c5lgr\u00e4s\u00e4ng (literally “Eelgrass Meadow”); the “one superstar ingredient” concept felt like it had been played out years before, and besides, how much could one actually do with seaweed, anyway? \u00c5lgr\u00e4s\u00e4ng defied the doubters, thanks to […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":42,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-367","page","type-page","status-publish","hentry","category-eating-drinking"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/guide.zero-carbon-skane.org\/sv\/wp-json\/wp\/v2\/pages\/367","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/guide.zero-carbon-skane.org\/sv\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/guide.zero-carbon-skane.org\/sv\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/guide.zero-carbon-skane.org\/sv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/guide.zero-carbon-skane.org\/sv\/wp-json\/wp\/v2\/comments?post=367"}],"version-history":[{"count":4,"href":"https:\/\/guide.zero-carbon-skane.org\/sv\/wp-json\/wp\/v2\/pages\/367\/revisions"}],"predecessor-version":[{"id":373,"href":"https:\/\/guide.zero-carbon-skane.org\/sv\/wp-json\/wp\/v2\/pages\/367\/revisions\/373"}],"up":[{"embeddable":true,"href":"https:\/\/guide.zero-carbon-skane.org\/sv\/wp-json\/wp\/v2\/pages\/42"}],"wp:attachment":[{"href":"https:\/\/guide.zero-carbon-skane.org\/sv\/wp-json\/wp\/v2\/media?parent=367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/guide.zero-carbon-skane.org\/sv\/wp-json\/wp\/v2\/categories?post=367"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/guide.zero-carbon-skane.org\/sv\/wp-json\/wp\/v2\/tags?post=367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}