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Smoked Sea Salt

post #1 of 12
Thread Starter 
I was slumming around tonight and happened into a Marshalls. Naturally, I went straight to the kitchen section where they always have an array of interesting novelty food items.

Came across this stuff

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post #2 of 12
Thread Starter 
Wonderful.. I hit submit before I was done.

Northwest Alderwood Smoked Sea Salt..

Does anyone cook with this sort of thing? It's really new to me and could only imagine using it for grilling.

hatyhyta.jpg

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post #3 of 12
Thread Starter 
Quote:
Originally Posted by calcmandan View Post

I was slumming around tonight and happened into a Marshalls. Naturally, I went straight to the kitchen section where they always have an array of interesting novelty food items.

Came across this stuff

ebu6u6yt.jpg

Does anyone here use smoked sea salt for anything? I can only imagine using it as part of a rub. Perhaps adding a bit to a stew...

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Sent from my non-iPhone.
post #4 of 12

Check the ingredients, some of those "smoke" are all chemicals.

 

We use several smoked salts in our preparations and process, several we make in house.

The Alder is pretty strong and have used it in a bacon cure. Really have to experiment to your taste,remember you can always add more.

Some flavored salts we have used seem to also be more sodium intense so you may run the risk of over salting if you are using a specific measure for a recipe. If smoked or flavored salt is an important ingredient would test batch to check how the product affects the taste.

 

Personal favorites besides our products, smoked Maldon and Fumee de sel Chardonnay and oak smoked Fleur de sel

 

 

Best,

 

 

EDG

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
post #5 of 12

I have this same bag.  I've been using it to finish off some pommes frites.

 

I find that there is a sort of plastic-y aroma when I smell it in the bag and immediately after I have it out the bag, but may just be just the packaging vapors.  The plastic aroma or flavor isn't present in the fries when I sprinkle it on.  I wouldn't doubt if they use liquid smoke, however, they (GormetNut, I guess?) claim to smoke it the hard way.  We can never know unless we go there, unfortunately.

 

And just a heads up: I've been shopping at Marshall's and Ross's food sections for several years now.  It's always hit-or-miss.  Read the ingredients.  Do extra research on line.  You'll find some truly "gourmet" stuff once in a while...once in a while.

 

Peace.

post #6 of 12

I have this same pack as well. I posted a thread about it when I got it. The problem I have is that the granules are too coarse for regular seasoning. I do love the smell of the smoke, it's a very distinct smell, not reminiscent to me of hickory or oak. I probably should throw it into a grinder to see if the smoke flavor is balanced with the salt, I'm not sure it will be due to the surface area in comparison to the size of the granule.

post #7 of 12

Went a little "mad scientist" and decided to try to smoke my own.  Found a 1 lb bag of sea salt at favorite little Asian market... for CHEAP.  Have one of those stove-top smoker thingies... one with lid that slides over pan... a never used, yard sale find.

 

Had NO idea how long it would take or which of the 4-5 little containers of chips to use, so just had at it.  Results looked like slightly "dirty" salt and I didn't notce any serious smoke taste or aroma??  Figured would still be fine as just salt, so put it into a jar.  The first time I opened that jar... the smoky smell was definitely there.

 

I'm also a sucker for the kitchen/food sections at places like Home Goods, Marshall's, Ross.  Ya never know what you'll find... like good olive oil and real maple syrup.  Once found dried chipotle's & sun-dried tomatoes (not in same jar)... kinda ground up.

post #8 of 12

Taste artificial to me. I threw away the sample

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #9 of 12
Quote:
Originally Posted by chefedb View Post
 

Taste artificial to me. I threw away the sample

 

I don't know if you mean artificial as in just "not right" but if they used liquid smoke, there's nothing artificial about that since it's distilled smoke. I guess what I was wondering is what you meant by artificial.

post #10 of 12
Quote:
Originally Posted by eastshores View Post

Quote:
Originally Posted by chefedb View Post
 

Taste artificial to me. I threw away the sample

 

I don't know if you mean artificial as in just "not right" but if they used liquid smoke, there's nothing artificial about that since it's distilled smoke. I guess what I was wondering is what you meant by artificial.

Liquid Smoke is Not a Plus adding to anything especially Protein...Burnt Smoky Flavor/Taste ...

Its Bubba
"Stubborn In Your Bones"
post #11 of 12
Quote:
Originally Posted by Its Bubba7 View Post


Liquid Smoke is Not a Plus adding to anything especially Protein...Burnt Smoky Flavor/Taste ...

 

It's used in place of actual smoking and being a concentrate has to be used with a certain amount of knowledge. I've seen taste tests done where the product was indistinguishable from the real deal. Personally I don't use the stuff but that doesn't mean it isn't useful to others.

post #12 of 12
Quote:
Originally Posted by eastshores View Post

Quote:
Originally Posted by Its Bubba7 View Post


Liquid Smoke is Not a Plus adding to anything especially Protein...Burnt Smoky Flavor/Taste ...

 

It's used in place of actual smoking and being a concentrate has to be used with a certain amount of knowledge. I've seen taste tests done where the product was indistinguishable from the real deal. Personally I don't use the stuff but that doesn't mean it isn't useful to others.

Eastshores-

Useful for others is Okay...

Naturally Smoked vs. Liquid Smoke with Proteins or Sauces is distinguishable...

Just as I mentioned earlier...its a flavor & taste profile...

Sorry it just me my friend...

Its Bubba
"Stubborn In Your Bones"
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