Algae is one of the most environmentally-friendly ingredients on the planet, and a company called Algae Cooking Club transformed it into cooking oil. Here, Daniel Humm discusses why he loves this oil, and explains how to use it at home.
Elisabeth Sherman is a writer, editor, and fact-checker in the food, culture, and entertainment spaces. She has been working professionally at national magazines since 2015.From the slime-covered rocks on the windswept beaches in Washington where I grew up, to the enormous strands of bull kelp that float in the Puget Sound, I’ve been fascinated by algae most of my life.
It’s essential to the evolution of human life, as I recently learned thanks to David Attenborough-narrated documentary series, which explains that algae is solely responsible for producing Earth’s oxygenated atmosphere. In fact, algae was the first plant to adapt to life on land, and therefore every plant we see around us today evolved from it. It’s also one of the most prolific and fastest-growing plants on Earth — as Ruth Kassinger memorably putshad released a new algae-based cooking oil, I was intrigued to say the least. The brand was generous enough to send me a bottle to test, and after using it more than a dozen times, I may never buy vegetable oil again. , but in the past month I’ve been using it in my own home as a nearly foolproof replacement for vegetable oil, an ingredient I regularly use to coat muffin and loaf tins. Initially, I was nervous about using it in a baking application, as I assumed it would be herbaceous or vegetal. However, it did prove to be just as neutral as the brand claims, with just a hint of a savory, salty flavor. And it was just as effectiveThe brand also boasts that algae oil has a high smoke point but every time I used it to fry an egg in an aluminum pan — almost every day for two weeks — the oil began to smoke within two or three minutes. However, it's important to note that this didn't impact the flavor of my food compared to using vegetable oil. I’m not the only fan. Algae Cooking Club is also backed by Daniel Humm, the chef and owner of one of the best restaurants in the world, Eleven Madison Park. “It’s very pure, so it doesn’t impart any burnt, bitter or ‘off’ flavor at high heats. This is why we have been experimenting with it in our fried dishes at the restaurant, in particular,” Humm says l. I felt the same way after cooking my eggs — although they came out crispy, which is my preference, they didn’t taste burnt .
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