Share your recipes

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Seppia
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Re: Share your recipes

Post by Seppia » Sun Aug 13, 2017 5:18 am

Here's a very simple and quick recipe to make a great aromatic salt for marinades, or to just use to spice up your steaks/soups/etc.

Take some sage and rosemary.
They have to be fresh

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Take the branches off the rosemary, mix the leaves and chop them up using the right tool (a big knife will do if you know how to use it).

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This is how I like it, in therms of thinness.

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I am perfectly aware this looks like weed, but trust me it's not.

Next, take some fine salt.
The mix I like is approx 1:1 in terms of volume.

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This is how it looks in the end

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It is VERY important that you mix it when the herbs are still "green" (as in: not dry).
The salt will suck out the moisture from the herbs and take up much more flavor than if you just mixed salt with dry herbs.
It is night and day.
In the first couple days the mix will smell a bit like chlorophyll, it will go away quickly. Also note that the chlorophyll will not be felt in the taste.

Here's a typical use (I think I gave the recipe for this earlier), I marinate chicken breasts for a full night with this salt and a tiny bit of olive oil, then throw them on the grill

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Last edited by Seppia on Sun Aug 13, 2017 8:15 am, edited 1 time in total.

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jennypenny
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Re: Share your recipes

Post by jennypenny » Sun Aug 13, 2017 6:50 am

@Seppia -- Is that just table salt or something like sea salt or kosher salt? Do you keep it in a closed or open container? In the fridge or cupboard?

Sorry for the questions ... it looks delicious and I want to try it.

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Seppia
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Re: Share your recipes

Post by Seppia » Sun Aug 13, 2017 8:03 am

No problems at all this is what this thread is for :)

I use regular fine sea salt, not sure how you call this in the USA but it's the type that tends to feel a bit "moist".
Basically simple raw sea salt.
I never understood in my 6 years in the USA how "kosher" salt is different.
So basically any salt :)
The first two three days I leave the salt in a cup, out in the cupboard, and stir it from time to time.
It just helps speed up the process of losing the"green" (chlorophyll) smell.
Then I put it in a closed jar (I use used marmalade pots).

I try not to do too much because it will lose part of its flavor with time (or after three months).
It's still great, but not as great as when fresh.

The best is when it's a week old.

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BRUTE
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Re: Share your recipes

Post by BRUTE » Sun Aug 13, 2017 1:54 pm

kosher salt simply refers to the bigger grain size.

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Seppia
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Re: Share your recipes

Post by Seppia » Sun Aug 13, 2017 5:11 pm

Thanks BRUTE
I guess any fine salt will do then, including kosher.

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BRUTE
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Re: Share your recipes

Post by BRUTE » Sun Aug 13, 2017 5:49 pm

bigger grain size != fine

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Miss Lonelyhearts
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Re: Share your recipes

Post by Miss Lonelyhearts » Sun Aug 13, 2017 9:43 pm

I've made seasoned salts with kosher salt before, and it still works despite the larger grain size. The pertinent adjustment to be aware of is that the same measure of kosher salt will contain less NaCl and more air than a finer salt (table salt, fine sea salt), just as sand will pack more densely than pebbles. See Cook's Illustrated: Salt Types and Measurements for precise conversions. But a seasoned salt doesn't need precise measurements, and can be made to taste after you've done it once or twice.

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Seppia
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Re: Share your recipes

Post by Seppia » Mon Aug 14, 2017 2:20 am

BRUTE wrote:
Sun Aug 13, 2017 5:49 pm
bigger grain size != fine
I thought it was meant as
Larger than regular fine salt, but still on the fine side.

Cooking is far from binary :)

All these are ok for the purpose of making the above aromatic salt (pic borrowed from the net):

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This is not ok

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By the way, this last one is the salt that should be used to salt the water where you boil pasta.

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BRUTE
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Re: Share your recipes

Post by BRUTE » Mon Aug 14, 2017 2:13 pm

interesting. brute's kosher salt looks more like the latter type. it has large, round, granules. brute uses it to salt steak. it would most likely not work for aromatic salts. maybe there are several types of kosher salt.

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Seppia
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Re: Share your recipes

Post by Seppia » Wed Aug 16, 2017 2:41 pm

I decided to go full-on grandma today, and did peach and lemon jam.
Marmalade is one of those foods where the difference between store bought and home made is the most striking.

It is completely night and day.

What you need for 6 pots:

2kg (approx 4.5 lbs) peaches
Three big non-treated lemons
1kg (2lbs) sugar
6 glass pots of 0.25l (8.8oz) capacity
6 new caps
Water
Time
An oven
A flame
A pot
A mixer (not mandatory)

For the side quest:
1l (1 quart) 190 proof alcohol
0.5kg (1 lb) fresh ginger

Clean the peaches and chop them up in small pieces
Add half the weight of the cleaned peaches in sugar and mix.
Set aside

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Side quest intermission:

Clean the ginger, take away all the skin and chop in small pieces.
Peel the lemons, trying to peel away only the yellow part of the skin (as little white as possible)
Separate the 190 proof alcohol in two bottles.
Toss the cleaned ginger and the lemon skins in the bottles.

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Store for 40 days in a dark place.
More on the side quest in 40 days.

Back to the jam

Cut the lemons in small pieces, REMOVE ALL PITS.
Toss into a cup with abundant water for a minimum of two hours.

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Two hours later drain the lemons

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And boil them for 10 minutes minimum in fresh water

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Then drain them again

These steps are mandatory or the lemons will taste super bitter.

Now the peaches should look like this, as the sugar has taken out some of the water inside:

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Throw everything into a pot:

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Add a bit of water and start boiling on low heat.
Turn often to avoid sticking to the pot and burning.

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After anywhere between one and two hours it will look like this:

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Turn the flame off and let cool a bit.

Place the cleaned jars into the oven at 125C (that's 260F for you barbarians)

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When the jam is not flaming hot, mix it to obtain this consistency and put the flame back on minimum for another half hour or so.

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The marmalade is ready when it very slowly moves down a vertical ceramic plate.

Almost ready:

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Ready:

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Now prepare a cutting board with a few napkins/towels on top.
The idea is to have a surface that's not too hard, because 260F hot glass has a tendency to shatter easily.

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Now take the jars out of the oven one by one and fill them like so:

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For sanitary reasons you want to fill the jars one by one, taking them out with the oven still on, smoking hot.
This will help sterilization

Put the cap on (better if new, and just washed) and turn the jar upside down.

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Repeat and win.

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Once cooled down, the caps should not "click" as the hot should have created a vacuum that will help preservation.

Keep the extra jam that did not fit in the fridge, it's good for a few days

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BRUTE
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Re: Share your recipes

Post by BRUTE » Wed Aug 16, 2017 2:53 pm

Seppia wrote:
Wed Aug 16, 2017 2:41 pm
Place the cleaned jars into the oven at 125C (that's 260F for you barbarians)
hey, at least they teach the controversy here..

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Seppia
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Re: Share your recipes

Post by Seppia » Wed Aug 16, 2017 3:43 pm

I hope it was clear I was joking, if not, I'm really sorry.
Did not mean to offend any inferior-system user* :)

* I'm joking again but yes, the metric system is so much simpler to me with the 1-10-100-1000 scale

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