Salts smoked
Posted: Sun Sep 29, 2013 8:59 pm
The other day whilst csg'ing some pink Himalayan salt crystals I read somewhere that it doesn't take smoke well, could anyone expand on this for me please?
I went ahead & gave it a go, with it very slowly taking on the merest hint of discernible colour, after 8 hrs on a muslin sheet, spread & sifted 4 times over that period.
by comparison the Maldon had around 7 hours burn time & again changed to a light brown in the main, not the caramel i've seen on maldons own site (oak & beech used in the csg for both).
Popped into the wee parfait jars they have a good strong aroma (i'm not a heavy salt user so not best to judge taste changes for better / worse).
the taste was pronounced (perhaps overly strong & multi-layered for the maldon, sampling whole crystals, but the pink was way less smokey.
asides from the clear difference in density of the two salt crystals could anyone please lead me out of this blind alley!?
(Marmite results coming soon).
I went ahead & gave it a go, with it very slowly taking on the merest hint of discernible colour, after 8 hrs on a muslin sheet, spread & sifted 4 times over that period.
by comparison the Maldon had around 7 hours burn time & again changed to a light brown in the main, not the caramel i've seen on maldons own site (oak & beech used in the csg for both).
Popped into the wee parfait jars they have a good strong aroma (i'm not a heavy salt user so not best to judge taste changes for better / worse).
the taste was pronounced (perhaps overly strong & multi-layered for the maldon, sampling whole crystals, but the pink was way less smokey.
asides from the clear difference in density of the two salt crystals could anyone please lead me out of this blind alley!?
(Marmite results coming soon).