Flavoring Salt from Wet ingredients
The world of salt is very fascinating and in the past we have also tried to tell the experience of those the most unusual that we had sampled. What emerged from the experiences of those who commented is that Sodium is just Sodium in the end. What really makes the difference is the additional elements that nature or man has added to its crystallized form, the so-called Flavored Salt.
There is an infinity of them, and the limits of creating aromatized salt belong only to the sphere of fantasy: from herbs to resting in aging barrels, there is for every taste. Moreover, the procedure for realizing it is really simple, it is just a maceration for contact of various types of ingredients that transfer their aromatic characteristics to salt.
In fact there is an additional subcategory: that of the flavored salt that is made from a moist element, which is dried and finally added to it. Call it if you want Additioned Salt. The procedure is equally simple even if a bit more laborious:
- Combine the damp ingredients to a portion of salt until they get a dense dough
- Place the dough on the oven paper in a thick layer and dry it at 120°C until it has lost all the water but it does not get burned. Time changes depending on the nature of the liquid used. It may be interesting at this stage to make drying in the smoker rather than in the oven so you can add an interesting smoky note
- make a dust with it into a blender, then add the rest of the salt and homogenise it all.
- Store in a hermetically sealed container protected from moisture. Also available immediately.
I wanted to propose some practical examples of recipes for you to try to make the flavored or even added salt at home. Establish the rules of the game: The amount of salt to be used is always a cup (225 ml vol.) and I report only the damp ingredients, which must be chopped and then saturated with part of the salt to get the dough to be dehydrated.
Orange and Chipotle
Ingredients: 1 Chipotle in Adobo, 1/2 Orange
Note: chop the chilli very finely, squeeze the orange and saturate with the salt.
American
Ingredients: 1 alice of Bacon, 3 spoons fo Barbecue Sauce
Note: Finish Bacon in the oven or smoker, break it roughly. Add the barbecue sauce to the bacon crumbs and to its juices and saturate with the salt.
Ligurian
Ingredients: 2 Garlic cloves, 1 Lemon, 10 Bay leafs
Note: chop the garlic and poke it into a mortar with Basil and a little salt. Squeeze the Lemon and saturate with the Salt.
Mediterranean
Ingredients: 1 dried tomato, 1 rosemary sprig
Note: Tampon the tomato well from oil and chop it as finely as possible. Remove the rosemary needles from the branch, add them to the tomato and saturate with the Salt.
Now it’s your turn. How many “damp” pairs come to your mind that we could put under salt?
