Can Parmasean Cheese Be Used to Make Flavored Salt
HoHoHo! It's the holidays and if you're a friend of mine expect food gifts. I don't care if you hate to eat, I'm still spending countless hours in the kitchen to make something gorgeously delicious to show you how much I love you. If you're on my naughty list, you get plain old cookies but if you on the nice list I'll dive a little deeper into my arsenal and pull out something like these beauties.
Flavored salts are my absolute favorite way to boost the flavor of a dish. I have all types of salts from all ends of the earth but these homemade flavored ones are the most fun to use. Flavored/infused salts are really easy to make. Simply mix salt with whatever flavor you choose in a food processor or by hand and let the mixture dry before packaging. Salt is a natural preserver, as long as your combination is dried completely before packaging they can be used indefinitely. Use on meats, poultry, vegetables, cheese, and even chocolate. Picture it, srirracha lime salt on French fries, wild mushroom salt on a buttered pasta, and herb citrus salt on chicken and fish — seriously awesome.
Like I said, they're really simple to make and are perfect gifts. Here, I have three recipes that show different techniques; reduction, dry, and wet. The flavor possibilities are endless, so be as creative as you'd like. Using a food processor is optimal but not necessary. I like to use a food processor because it cuts the flavors into the salt giving it a deeper flavor but you can still make a great salt without it. When you're done, pour into a beautiful jar or tin to give to someone who deserves it — and make sure to keep some for yourself.
type of salt to use
Coarse salt, like coarse sea salt, kosher, and Maldon are preferred.
reduction method
This is a technique using liquid and reducing it to a syrup, making the flavors more intense and increase the viscosity so the salt will not dissolve on contact.
Method: In a pot, bring 3 cups of liquid per cup of salt to a boil. Reduce heat to a simmer and simmer until reduced to a syrup thick enough to coat a spoon. Once the reduction starts to thicken, keep an eye on it as it can go from thick to burnt quickly. The amount of time it takes to create the reduction will depend on the liquid used and the size of the pot, estimate 20 to 30 minutes. Immediately add salt and stir. Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days (or longer depending on the amount of humidity in the air), stirring frequently. You can also "heat dry" in the oven at 170°F or lower for 2 hours (or longer depending on the amount of humidity in the air) stirring frequently, about every 15 to 30 minutes. Once dry, store in an air-tight container.
Flavor ideas: red wine, bourbon,whisky, scotch
Recipe: Red Wine Sea Salt
Uses: grilled meats, lamb, steak, dark chocolate (just a little)
Red Wine Sea Salt
A unique gift for the favorite cook in your life, these homemade flavored salts are simple to create and are pretty impressive.
Ingredients
- 3 cups red wine
- 1 cup coarse sea salt
Directions
- In a pot, bring wine to a boil. Reduce heat to a simmer and simmer until reduced to a syrup thick enough to coat a spoon. Once the reduction starts to thicken, keep an eye on it as it can go from thick to burnt quickly. The amount of time it takes to create the reduction will depend on the liquid used and the size of the pot, estimate 15 to 30 minutes.
- Once reduced, immediately add salt and stir until the salt has completely absorbed the wine and has changed color. Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days (or longer depending on the amount of humidity in the air), stirring frequently. You can also "heat dry" in the oven at 170°F or lower for 2 hours (or longer depending on the amount of humidity in the air) stirring frequently. Once dry, store in an air-tight container.
dry method
This technique infuses salt with "dry" ingredients like herbs. A food processor is ideal but not necessary. Vegetables and fruits with low water content can be used as well.
Method: Combine ingredients in a food processor and pulse until all ingredients are of similar size and combined. The amount of ingredient to pair with the salt is based on your tastes; start with 1 teaspoon per 1/4 cup of salt and go from there. If you do not have a food processor, chop ingredient used for flavor as small as possible. Combine with salt in a bowl; stir and muddle (smash together) until well combined. Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently. You can also "heat dry" in the oven at 170°F or lower for 2 hours stirring frequently. Once dry, store in an air-tight container.
Flavor ideas: rosemary and citrus, thyme, tea leaves and lavender, dried mushrooms and sage, dehydrated fruits, garlic, sundried tomatoes, citrus, lavender, chilies, combination of fresh herbs
Recipe: Rosemary Lemon Sea Salt
Uses: Roasted or baked chicken, grilled meats, ricotta cheese toasts, sliced tomatoes, fried foods, eggs
Rosemery Lemon Sea Salt
Ingredients
- 1 cup coarse sea salt
- 3 tablespoons fresh rosemary leaves
- Zest from one lemon, grated
Directions
- Combine ingredients in a food processor and pulse until all ingredients are of similar size and combined. If you do not have a food processor, chop ingredient used for flavor as small as possible. Combine with salt in a bowl; stir and muddle (smash together) until well combined.
- Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently, about every 15 to 30 minutes. You can also "heat dry" in the oven at 170°F or lower for 2 hours stirring frequently.
- Once dry, store in an air-tight container.
by Simple Recipe
wet method
This technique uses a thick "wet" flavoring such as condiments.
Method: Combine ingredients in a large bowl or food processor. The amount of ingredient to pair with the salt is based on your tastes; start with 1 tablespoon per 1/2 cup of salt and go from there. Stir (or pulse) until combined and salt has completely absorbed the flavoring and changed colors. Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days (may take longer depending on humidity in the air), stirring frequently. You can also "heat dry" in the oven at 170°F or lower for 2 hours (again, may take longer depending on humidity) stirring frequently. Once dry, store in an air-tight container.
Flavor ideas: Sriracha, mustard, hoisin sauce, chipotle/adobo sauce
Recipe: Sriracha Lime Salt
Uses: Fried foods, red meat, chicken, roasted or grilled vegetables, popcorn, grilled meats, rims of cocktail glasses, avocado toasts, sliced tomatoes, eggs
Sriracha Lime Salt
Ingredients
- 1 cup kosher salt
- 1 1/2 to 2 tablespoons (depending on desired heat level) Sriracha
- Zest of 1 lime, grated
Directions
Combine ingredients in a large bowl or food processor. Stir (or pulse) until combined and salt has completely absorbed the flavoring and changed colors. Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently. You can also "heat dry" in the oven at 170°F or lower for 2 hours stirring frequently. Once dry, store in an air-tight container.
by Simple Recipe
Can Parmasean Cheese Be Used to Make Flavored Salt
Source: https://steelehousekitchen.com/homemade-flavored-salts