Re: Share your recipes
Posted: 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
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).
This is how I like it, in therms of thinness.
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.
This is how it looks in the end
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
Take some sage and rosemary.
They have to be fresh
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).
This is how I like it, in therms of thinness.
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.
This is how it looks in the end
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