choclatechef
Washing Up
Chef Wil said:I teach a survival cooking course called The Surviving Gourmet every sumer. In it I suggest using ground fresh cat-tail tubers as a binder for breads and things. There is almost no taste to it and I make cookies breads and muffins with it. Easy to find, almost any marsh or wetland in the US has it growing. Easy to use, just peel it and toss the tuber into a food processor. Easy to store, keeps for a few weeks in a fridge or you can freeze it.
I know cattails are edible, but I never thought of using them like this [and I probably won't].
But my Uncle told me that he uses the fluff in cattail tops as a binder for his catfish and carp doughball bait where as I use flour!
Interesting, huh?