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Post by rivergirl on Mar 31, 2013 18:02:30 GMT
Okay so we went to the beach yesterday for a stroll ( with 3 empty 5 litre bottles ) and came back with 15 litres of water. the experiment was to try and make our own sea salt !!!!  After 12 hours on top of the log burner with 5 litres we have wait for it ! dessertspoon of very salty sea salt  |
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conic
WFO Team Player
Posts: 186
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Post by conic on Mar 31, 2013 19:03:14 GMT
very interesting topic Rivergirl, not even enough for a loaf of bread but enough for dipping a cellary stick twice. I got a few boxes of 100% seasalt from Sardinia a few years ago and you can really taste the difference and here was me thinking that salt was salt was salt..  Conic |
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Post by rivergirl on Mar 31, 2013 19:17:47 GMT
We have quite a range . Of all of them I prefer the Maldon sea salt. But if I am smoking salt I just get a big bag of French sea salt . Some of the salts are very expensive but well worth it!! If the log burner is lit tomorrow we may as well cook the rest of the water up! I think I will save it for my tomato salad!!
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Post by h12rpo on Mar 31, 2013 22:01:54 GMT
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Post by rivergirl on Mar 31, 2013 22:29:57 GMT
yes I love it smoked !! stopped making smoked butter though ...... its so good I eat load of it !! last smoking session was a batch of BBQ sauce . I make a base batch and then each jar is jiggled ( extra garlic, or chilli, ginger etc ) and the smoking brings out that something extra. Hot smoked a leg of lamb today
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Post by rivergirl on Apr 1, 2013 8:11:50 GMT
There was about 1 cent. of water left in the tray last night we left it on the log burner and this morning! Voila quite a bit of salt left!! There is still water in the tray so we will continue and see how much we get from the next 5 litres!! I cannot wait to do this with my granddaughter but its only really viable if the heat source is free!! It was on the log burner from yesterday morning ( although we only had it on ticking over not blazing) It's ridiculous how chuffed I am feeling putting mine own salt on our own eggs this morning !!! Attachments:
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conic
WFO Team Player
Posts: 186
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Post by conic on Apr 1, 2013 10:01:11 GMT
I wonder what the salt content of a grandaughter is?  You should package this salt and sell it on ebay Conic |
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Post by rivergirl on Apr 1, 2013 13:49:47 GMT
Conic ROFL!! Unless its getting the heat from the wood burner it would be hideously expensive to make........ We are going to blighty tomorrow so will pick up some water there. It will be interesting to see if there is any difference. My friend is bringing me some from west Wales in. Two weeks time......
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Post by cannyfradock on Apr 1, 2013 15:49:51 GMT
Conic ROFL!! Unless its getting the heat from the wood burner it would be hideously expensive to make........ We are going to blighty tomorrow so will pick up some water there. It will be interesting to see if there is any difference. My friend is bringing me some from west Wales in. Two weeks time...... Rivergirl I always have the greatest admiration for you when you post "back to basics" methods and cooking techniques. I'm a mere peasant who hasn't got the patience to go to your extremes in achieving results.....I don't think I would try this experiment off Barry Island.....the resulting salt may have a different taste.....and texture. I think Marcus has mentioned these people devonshire-gourmetsalts.co.uk/ in his blog when using different types of salt in his refined cooking. I opt for "Malden salt" from the supermarket if a recipe calls for pure flaked sea salt. Terry |
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Post by rivergirl on Apr 1, 2013 17:24:19 GMT
My salt of choice is Maldon unless I am baking in it then I use the cheapest sea salt that I can find!!
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Post by faz on Apr 3, 2013 5:52:28 GMT
I hope you're not going to use Thames Estuary water - the salt may not come out so sparkly white!
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Post by rivergirl on Apr 3, 2013 17:51:09 GMT
Was thinking of seasalter!!
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Post by Fat Bob on Apr 3, 2013 18:46:54 GMT
Go the Seascale - it will grow in the dark!
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Post by Fat Bob on Apr 3, 2013 18:47:35 GMT
Go the Seascale - it will grow in the dark!
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Post by faz on Apr 3, 2013 21:05:11 GMT
Was thinking of seasalter!! It used to be a place where salt was produced so maybe it isn't so bad. Maybe you could pour the water through a muslin cloth or other filter to take the sediment out? Or it could impart a nice flavour |
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