Author Topic: For Foods Sake - Flavoured Salts p11 (Read 7470 times)

CreamPuff63 · « **on:** February 16, 2012, 06:02:32 am »

Made the Chilli Lime Salt & the Citrus Olive Salt at the same time. The zests all dried within the 60 mins, but the chilli's and olives required more drying out time in the oven as they are larger and have more moisture. The chilli salt I ground finely as the chilli bits were harder to chop finely in the salt mix. The citrus salt was a course grind as the olives seemed better suited to this texture.
Am excited to have these flavour bases at my fingertips

judydawn · « **Reply #1 on:** February 25, 2012, 05:21:46 am »

I made the Citrus Olive Salt today but because I don't like olives, I chose to grind my salt finely - what I can't see won't hurt me

gertbysea · « **Reply #2 on:** February 25, 2012, 08:28:46 am »

You gunna eat that or just use it for your Margaritas?

Looks great.

Gert

judydawn · « **Reply #3 on:** February 25, 2012, 08:32:04 am »

Wrong colour for margaritas Gretchen, I was looking at a recipe in the book that uses it so thought I had better get it made

Can't remember which recipe now though

judydawn · « **Reply #4 on:** November 05, 2012, 03:08:14 am »

I had forgotten I'd made the citrus olive salt until I saw the container in my spice drawer the other day. Today for lunch I microwaved some whole potatoes until just cooked, sliced them about a cm thick and pan fried with a spray of olive oil and a sprinkle of this flavoured salt. I am not an olive lover but it gave the potatoes a lovely flavour.

KarenH · « **Reply #5 on:** November 06, 2012, 07:43:29 am »

I have just made the citrus olive salt, and although the olives seemed quite dry, now that they are processed in with the salt etc, the mixture seems quite oily. Will this be OK to store without it going mouldy?? By the way - it smells wonderful!!

judydawn · « **Reply #6 on:** November 06, 2012, 08:13:53 am »

Karen, mine is quite dry - I made it last February and only just found it to use it for the first time. Perfectly OK. Maybe olives vary in size, moisture etc. I wonder if you could put a food grade silica gel sachet in the container and whether that would draw out any excess moisture.

gertbysea · « **Reply #7 on:** November 06, 2012, 10:46:01 am »

Or use it often.

Gert

Greyhoundmum · « **Reply #8 on:** November 10, 2012, 04:51:50 am »

Am currently drying the chillies and the zest for the lime salt. Doesn't say in the method whether you leave chillies whole or not. Can anyone tell me what they have done?

Amanda · « **Reply #9 on:** November 10, 2012, 06:17:34 am »

Wonderful Karen gave me a jar of the citrus olive salt the other day. I used it on potatoes which I cut into chunks, tossed in olive oil and roasted in a hot oven and then sprinkled it liberally on some salmon fillets last night - it's gorgeous!
Thanks Karen.

Greyhoundmum · « **Reply #10 on:** November 11, 2012, 01:40:14 pm »

Made the chilli lime salt and the olive citrus salt, they looked quite moist so I put the, in the warming drawer to dry out.

KarenH · « **Reply #11 on:** July 12, 2013, 10:28:04 am »

I have just found the citrus olive salt that I made back in early November (ie 8 months ago). It has just been stored in a glass jar in my spice drawer, and even after 8 months it still smells and tastes just fine

Am making the chilli lime salt today to use in the chorizo and potato frittata next weekend. Like CP, I have found that the zest is dried out, but the chillies havent yet, so will need more time in the oven.

judydawn · « **Reply #12 on:** July 12, 2013, 11:53:31 am »

I did the same thing as you Karen a little while back, well before Christmas actually (how time flies) - found my unused citrus olive salt in one of my spice drawers

Author Topic: For Foods Sake - Flavoured Salts p11 (Read 7470 times)

CreamPuff63

For Foods Sake - Flavoured Salts p11

judydawn

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gertbysea

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judydawn

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judydawn

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KarenH

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judydawn

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gertbysea

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Greyhoundmum

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Amanda

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Greyhoundmum

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KarenH

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judydawn

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