Jul. 7th
2010
written by scott

If you haven’t noticed, flavored salts are becoming wildly popular.  On a recent trip to Whole Foods, I spotted an aisle-end display with no fewer than a dozen varieties: some infused with spices, some mined or harvested from exotic locales, and some smoked.  Smoked salts – salts that have taken on the flavor of a particular burnt wood – are an excellent way to add a deep, campfire flavor to dishes.  I use them all the time in dry rubs, and as a substitute for the flavor you get from actually cooking over wood.  In this video I’m using hickory chips, but another popular option is to flavor your salt with by smoking the wood from old wine barrels.  Needless to say, you’ll save a ton of cash on specialty salts, which, of course, you’ll need to import all those ancient wine barrels from Bordeaux!

Salish Smoked Salt on Foodista

Explore Talent | Nmotion Group

6 Comments

  1. 07/07/2010

    I find that smoked salt imparts more aroma to a dish than actual flavor; although, I’ve never used one in a dry rub, or say a salt dough — not really cost effective unless you smoke your own — so I don’t really know how conclusive my observation is. Great vid!

  2. 07/07/2010

    Scott! Say it ain’t so! You’re smoking salt on a propane grill? *trying not to be a bbq snob*

    Okay, this is an acceptable alternative to the real deal. But charcoal grills are cheaper, easier and only slightly slower to light. /rant

    Seriously though, nice vid. More people should make smoked salt. Me, I make it while I’m smoking something else, like a brisket. But however folks make it, they should make it, and use it frequently. Yum.

  3. 12/07/2010

    The Comcast Bite of Seattle is this weekend (July 16-18), and The Alley Hosted by Tom Douglas is a “tasty” attraction you won’t want to miss. For just $10 you’ll get “tastes” from some of the area’s finest restaurants, meet the chefs preparing some of this delicious food, and you’ll help end hunger because all proceeds benefit Food Lifeline. Check out the menu (link to: http://www.foodlifeline.org/news/calendar/index.cfm#BiteofSeattle) here.

  4. 20/07/2010

    Thanks for sharing. Whenever visiting Walla Walla from Seattle, I make a point to visit Salumiere Cesario, which has a great selection of gourmet salts. Until now I had never thought of smoking my own. Thanks for the idea!

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