Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: brazen20au on May 22, 2009, 11:32:06 am
-
at the cooking class i went to cyndi o'meara talked about her salt mix to blend up instead of using the herbamare / vegeta etc
it was using rock or sea salt and some sort of seaweed thingie (kombu?) which i couldn't find anywhere and now can't remember what it was, but her site redesign means it's no longer in her FAQ's! (well i can't see any FAQ's at all)
does anyone know what it is she recommends and where i can get it online? i'm nearly out of herbamare!
-
karen, ive got the cyndi TM book so I'll have a look and email you if I find it!!
-
thanks heaps baf65!
-
what is herbamare and vegeta, never heard of them, what do you use them for?
-
i thought they were european LOL
herbamare http://www.avogel.ca/en/shop/health_food/herbamare_orig.php
vegeta http://www.vegeta.com.au/
-
Karen, I checked my Cyndi book and couldn't find the above recipe but there is one in Full Steam Ahead for a vegetable salt. I'll post that for you if you want it.
-
I love my Herbamare. I thought Vegeta was more like stock powder, though.
-
yes that's what it looks like on the website, i thought they did a vege salt but maybe i'm wrong!
-
Vegetable Salt (from Full Steam Ahead cookbook)
50g soup vegies, freeze dried (carrot, leek, celery, parsnip, lovage, onion, parsley in small pieces)
1 tablespoon turmeric
1 tablespoon sweet paprika
1 teaspoon granulated garlic
1 tablespoon sea salt
1/2 teaspoon peppercorns
Place all ingredients into TM bowl and grind 10 seconds on speed 10. Place into a jar and keep it air-tight and dry.
If you prefer your vegie salt spicy, add 1/2 teaspoon dried chilli flakes. For a meat seasoning add 1
tablespoon marjoram and 1 tablespoon basil.
If you dry the vegies yourself, you need approximately 500g fresh vegies for the 50g dried variety. You can also use some dried mushrooms.
If you want to make bulk, for yourself or to give as gifts, just prepare up to 10 tines the recipe and prolong the grinding time.
Picture looks great!
-
that sounds great, thanks so much for that!
i just have to remember where i can buy the dried F&V i'd seen around the place. maybe should google. (think they were local-ish and organic, very yummy anyway)
-
This is Cyndi's Recipe:
Recipe for Healthy Salt
250gms Sea Salt (fine)
50 gms dulse flakes (seaweed)
Mix the two together thoroughly and use for cooking and for a condiment daily.
-
thanks cribnal!
-
Can the dulse flakes be substituted with other seaweeds?
-
So is sea salt healthier than other types of salt ??? ??? I would have thought salt is salt so can't work out how this mixture could be healthier than just plain salt. Someone may be able to enlighten me though - you are never too old to learn ;) ;) ;)
-
Me thinks it is the seaweed that makes it healthy JD - not the basic salt - maybe we just need to eat seaweed?
-
Plenty of that down where I live but I think I'll just leave it on the beach for now :-\ :-\
-
knowing what i know of cindy i'd imagine sea salt is less processed than table salt.
the seaweed flakes are full of nutrients
-
Hi Everyone,
I use kombu to make up my iodised salt. The kombu is like leather and takes a long time to mill. I'll try the seaweed flakes mentioned earlier next time :) Kombu is naturally high in iodine and apparently it is easier for our bodies utilise iodine from plant sources. I don't know where the other iodine found in iodised salt comes from. As for sea salt vs. normal salt - I have no idea. As far as I'm aware, all inland salt was deposited when the continent was underwater. Useless trivia - Himalayan salt is pink due to the trace elements it contains. It doesn't contain iodine though. ;)
Karen3
-
Seaweed is a natural source of iodine and so good for you! Necessary in fact. There are new laws coming into force in OZ in October regarding the compulsory use of iodized salt in baked goods...another reason to use your own iodized salt in your own TM bread (and cakes etc). Kombu is probably the best source. Dulse is more a flavor...fish flavor for want of a better term! Kombu can be purchased at most health food outlets, dried and in a packet.
-
i think i bought kombu - just haven't got around to making it yet as we're still going on the herbamare ;)
-
Well, $22 later and a TM that sounded like it might explode... I decided this salt might not be so great after all! The dulse was all rubbery and just got caught around the blades, and the salt I bought was completely wrong (thought I would get it in large chunks because it was more natural and of course the TM will mill it... yeah...)
Oh well.
-
Did you get dulse flakes?
I would much prefer natural iodine than the stuff they will most likely be adding to our bread.
-
*fishes package out of bin* Whole dulse leaf. Hmm yeah, I can't read OR follow directions!
-
*fishes package out of bin* Whole dulse leaf. Hmm yeah, I can't read OR follow directions!
You can dry it out in the oven and break into pieces before blending
-
I have used the rock salt int he thermo and it milled just fine and the Dulse flakes are much easier to use than the sheets .... as ... snort,...snigger.... ahemmm....you have just ...chuckle....found out .. BWaaahahahahahahahahaha .... oh my eyes are tearing up and I can see the screen I am laughing so hard.
I can just see the expression on your face ..... kind of like mine EVERY bloody time I tell dearest and nearest she is wrong and I am right only to find out i was not and she was!!! hahaha.
The issue witht he iodised salt in the bread is they are going to be using a chemically made iodine and will no doubt be the ceepest and least beneficial possible ... bakers are not going to want to spend big dollars on our health at the expense of their profits.
The Dulce flakes are a really good source af natural iodine that has not been proceessed into an unrecognisable form.
Oh dear I am still chuckling...... sorry.... but you have made a potentially miserable day for me a great one now.
-
Um, yay. I have had a very bad day and you just made it worse, but if it makes you feel better...
I'll try drying it out a bit. Our oven is weird, it practically drips, but with the door open it should be okay.
-
sorry rowy. i'm pretty sure MCWF didn't have any flakes, i don't remember seeing any and I'd looked twice!
spanner, the salt she got wasn't rock salt, it was sea salt but in really large chunks like 1x2cm pieces lol it was very pretty! i thought it whould be fine too...
-
I might have to bash the salt with a hammer :o It made one huge noise and just spun around and stuck on the blades a bit.
-
wonder if you could drop it onto the blades through the lid when they're already turning at at least speed 6 say?