Recipes for Salt and Pepper Squid say to toast sea salt until it
starts to darken.

I tried that and it doesn't darken. It just gets really, really hot
and starts to explode violently.

Would it be the impurities it the sea salt that would presumably
cause it to darken? My brand of sea salt it cleaner than most (La
Baleine).

And would toasting salt really affect the flavor? I would think the
impurities would just burn, which would have drastically different
results (maybe good, probably bad) depending on where the salt came
from.

-sw

On Apr 4, 1:53*pm, Sqwertz > wrote:
> Recipes for Salt and Pepper Squid say to toast sea salt until it
> starts to darken.
>
> I tried that and it doesn't darken. *It just gets really, really hot
> and starts to explode violently.
>
> Would it be the impurities it the sea salt that would presumably
> cause it to darken? *My brand of sea salt it cleaner than most (La
> Baleine). *
>
> And would toasting salt really affect the flavor? *I would think the
> impurities would just burn, which would have drastically different
> results (maybe good, probably bad) depending on where the salt came
> from.
>
It's just an unthinking recipe. I have ground Sichuan peppercorns and
briefly pan toasted them for mixing with salt and that works.
Penzey's sells "Szechuan pepper - salt Roasted" and that works even
better. -aem

aem > wrote:

> On Apr 4, 1:53*pm, Sqwertz > wrote:
>> Recipes for Salt and Pepper Squid say to toast sea salt until it
>> starts to darken.
>>
>> I tried that and it doesn't darken. *It just gets really, really hot
>> and starts to explode violently.
>>
>> Would it be the impurities it the sea salt that would presumably
>> cause it to darken? *My brand of sea salt it cleaner than most (La
>> Baleine). *
>>
>> And would toasting salt really affect the flavor? *I would think the
>> impurities would just burn, which would have drastically different
>> results (maybe good, probably bad) depending on where the salt came
>> from.
>>
> It's just an unthinking recipe.

Unthinking recipe? Not sure what that means, but many of the
recipes I've read called for toasting the salt. Some separately
from the pepper (which seems right since you might burn your spices
waiting for the salt to turn).

Salt and pepper squid isn't the only recipe I've seen that called
for toasting salt.

> Penzey's sells "Szechuan pepper - salt Roasted" and that works even
> better. -aem

I prefer my peppercorns to be already split by roasting as this cuts
down on the grit by 99%. My teeth really feel the grit. I assume
that's what Penzey's has done.

-sw

Sqwertz wrote:
>
> Would it be the impurities it the sea salt that would
> presumably cause it to darken? My brand of sea salt it
> cleaner than most (La Baleine).

What else could it be? Pure sodium chloride won't be
affected by any temperature you can reach in your
kitchen. (Perhaps not my kitchen, but I've got stuff
I bought off eBay that can vaporize salt. :-)

> And would toasting salt really affect the flavor?
> I would think the impurities would just burn, which would
> have drastically different results (maybe good, probably bad)
> depending on where the salt came from.

If it's got those impurities, roasting is good.
The impurities may include untreated sewage,
which is better roasted.

"Sqwertz" > wrote in message
...
> Recipes for Salt and Pepper Squid say to toast sea salt until it
> starts to darken.
>
> I tried that and it doesn't darken. It just gets really, really hot
> and starts to explode violently.
>


lol

I'm picturing this.



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