Home |
Search |
Today's Posts |
![]() |
|
Asian Cooking (alt.food.asian) A newsgroup for the discussion of recipes, ingredients, equipment and techniques used specifically in the preparation of Asian foods. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.cooking,alt.food.asian
|
|||
|
|||
![]()
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 |
Posted to rec.food.cooking,alt.food.asian
|
|||
|
|||
![]()
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 |
Posted to rec.food.cooking,alt.food.asian
|
|||
|
|||
![]()
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 |
Posted to rec.food.cooking,alt.food.asian
|
|||
|
|||
![]()
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. |
Posted to rec.food.cooking,alt.food.asian
|
|||
|
|||
![]() "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. -- Posted via a free Usenet account from http://www.teranews.com |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Toasting Salt | General Cooking | |||
Toasting Buckwheat for Kasha | General Cooking | |||
Toasting Bob | General Cooking | |||
Oak Chip Toasting | Winemaking | |||
toasting/roasting pinons? | Mexican Cooking |