from The American Heritage® Dictionary of the English Language, 4th Edition
- n. See Irish moss.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Irish moss
from the GNU version of the Collaborative International Dictionary of English
- n. A small, purplish, branching, cartilaginous seaweed (Chondrus crispus), which, when bleached, is the Irish moss of commerce.
from The Century Dictionary and Cyclopedia
- n. A marine alga very common on rocks and stones on the coasts of Great Britain and Ireland.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. dark purple edible seaweed of the Atlantic coasts of Europe and North America
The most unusual panna cotta recipe I come across is from the Irish chef Denis Cotter, who uses sheep's yoghurt and carrageen, otherwise known as Irish moss, in his recipe in Wild Garlic, Gooseberries and Me – "yoghurt makes it richer and creamier," he explains, "as well as masking the potentially overpowering flavour of the carrageen itself."
There are many different setting agents around, from agar agar flakes, carrageen moss and powdered gelatine to leaf gelatine in various grades from bronze through to platinum.
In the '70s, according to Bria, technicians experimented with a new gelatin formula using carrageen, a seaweed, and found that the resulting Jell-O became firm in just 10 minutes.
I have experimented with carrageen or Irish moss and the Sea-moss
"I'll give you some seaweed pudding, carrageen, you know."
I'm dreaming of a time when I can collect my own samples where the carrageen is not at risk - perhaps further up the Atlantic - and use it as a possible pectin substitute for homemade summer jams.
Irish Moss Chondrus crispus a k a carrageen, carrageen moss, Mousse d'Irlande and Irisch Moos, is a springy, red seaweed that ranges from greenish-yellow to reddish-brown.
_Chorda filum_, many feet in length, lie aslant in the tideway; long shaggy bunches of _Fucus serratus_ and _Fucus nodosus_ droop heavily from the rock sides; while the flatter ledges, that form the uneven floor upon which we tread, bristle thick with the stiff, cartilaginous, many-cleft fronds of at least two species of chondrus, -- the common carrageen, and the smaller species, _C.
The still better known _Chondrus crispus_, the Irish moss or carrageen of our cookery-books, has likewise its apparent though more distant representative in _Chondritis_, a Lower Silurian algæ, of which there seems to exist at least three species.
From Sligo's edible seaweeds carrageen and dillisk