Homemade Red Wine Sea Salt | Edible Gifts | Food How To
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- čas přidán 28. 08. 2013
- If you've always assumed that making infused sea salt is best left to the experts, think again. Rich, earthy red-wine-infused fleur de sel is easy to make at home, no special equipment necessary. Watch the video to learn the easy method for making the salt, which accents snacks from heirloom tomatoes to cheeses to roasted brussels sprouts. And packaged in a pretty jar, it makes for a lovely, creative gift for your foodie friends. Keep reading for the recipe.
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I have made and used smoke salt for years and love it. I use Kosher Salt. I simply put it in my smoker in a large baking sheet. I check every half hour and mix it up so the layer below can get exposed to the salt. I remove it when I have a good smoke flavor. Warning. If you use Mesquite, it gets bitter when over smoked. Most people do not know that.
I hate mesquite.
❤ Pecan, apple, cherry Thanks for the idea tho. May have to try this
Kosher salt is coarse table salt
Ok...so.... What is the portions? Might be useful to know. Like: one 750ml to 3cp salt, 4cp salt, etc...
"Take the finest red wine you can find and reduce it...It does not work with lesser quality wines". My instant BS meter is going off. What a waste of money. Folks, use whatever wine you can find and whatever non-iodized salt you can find. You'll be fine.
Lol of course you'll be fine. Fine cooking isn't just about being fine, it's creating a Fine product and result. You can always use any kinds of products but the results certainly won't be the same. By finest wine he didn't mean most expensive, but the better grape, aroma, flavour and colour. And no not any non-iodised salt, you have different kinds, kosher, sea salt, Himalayan, fleur de sel, black lava... etc. Don't just block people that work hard to bring forth fine results to people with passions and interests because you don't have any (in this context at least).
Of course I'll use the cheapest hahaha
love this
Beautiful
What can the red wine sea salt be use for ? except for may sprinkles on the food/meat like normal salt....... is it extreme good for health ? ... but still you don't consume in big quantity .. i wonder if there is a point to make it ? ......just my thought only ! .. tks for sharing!
How's about if I just soak it in red wine will it make a difference
I'm confused...he said it doesn't work out with other alcohols, but at the beginning, she states he has a Champagne-Vanilla finishing salt. So which is it?
Maybe he meant this specific recipe?
He said it didn't work with other alcohols because the flavors were too light. Did you listen to all of this video?
champagne is wine after all.
@@w.t.h.5071 but Syrah...is not Champagne
I just saw this recipe in fun staurant.🥳
Me too..and I thought of making it, so here I am
@@casaniere_sammie Did you make it? How was it? Should I try?
@@shivangi0007 I did try making it. But when you put the salt for dry in the last, make sure to use tissue paper. I used a plastic sheet and my salt had some liquid remaining. But I did get the results! It was cool but the whole house is gonna smell of the wine you are going to use
What would you use that for?
The description says for heirloom tomatoes, cheeses, and roasted brussel sprouts. I want to know how it tastes. If you can't taste the red wine then this recipe is moot.
Probably to season red meats
Showing off.
Auntiemarshmallow you use that for steaks at least..
So we know it's anti oxidant and pretty but how does it taste? I had a friend who make smoked salt and when he applied it to steaks, the flavor was completely lost. COMPLETELY. If you can't taste the red wine then what's the point?
Use it at the end, once you are about to eat whatever you cooked or prepared, in case you use it on fruits.
I have made and used smoke salt for years and love it. I use Kosher Salt. I simply put it in my smoker in a large baking sheet. I check every half hour and mix it up so the layer below can get exposed to the salt. I remove it when I have a good smoke flavor. Warning. If your friend used Mesquite, it gets bitter when over smoked. Most people do not know that.
Did you cook the steak with the salt? Or finish? Smoke salt will lose flavor unless it's trapped in something like a liquid so if you can seared the steak you basically had it disappear
second comment!!!!!! #booooo
Sea salt or Fleur de Sel? It’s not the same thing!!!!
They didn't even eat it. WTF?!?!
I don’t think she can cook