"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Herbs and Spices
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-07-2017, 01:23 AM   #1
Executive Chef
 
Join Date: Sep 2007
Location: Ring of fire. So. Calif.
Posts: 3,287
What to do with smoked salt?

I bought some awhile ago, for what, I forget. I've since wondered if it's worth it's place among all my other spices. I bought it to use for cooking, but have read it's more an after cook additive. Okay, what about using it prior to baking salmon steaks? Sprinkling that on before cooking salmon instead of sea salt? Would that work okay for salmon steak or be too much smoke flavor? With salmon prices going thru the roof, I thought I'd ask before trying it and maybe regretting it.

__________________

Caslon is offline   Reply With Quote
Old 07-07-2017, 02:05 AM   #2
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 12,570
I've used it sparingly on beef things like burgers or steak. You could mix in just a tiny bit of the smoked salt with the rest of the regular salt you would be using for the salmon to get just a tiny flavor of smoke. Much easier to add a little more rather than take it away after the food is cooked.
__________________

__________________
Seize the moment. Remember all those women on the Titanic who waved off the dessert cart. ~~~ Erma Bombeck

The beautiful thing about learning is that no one can take it away from you. ~ BB King
Cooking Goddess is offline   Reply With Quote
Old 07-07-2017, 07:48 AM   #3
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,696
Unless you crust the fish with salt, you won't get overwhelming smoke flavor from smoked salt. You can use it on anything - fish, pork, beef, vegetables.

It's generally used as a finishing salt, though. Sprinkle it onto foods just before eating. Mixing it in ruins the flaky texture, which is part of the appeal.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 07-07-2017, 09:39 AM   #4
Cook
 
Join Date: Jun 2014
Location: Arkansas
Posts: 53
I use it as a finishing salt for anything I want to add a hint of smoke and salt to. Even candies like caramels or chocolate truffles. light dusting on fresh fruit bowls is good too, especially on a summer melon and mint salad.
BlueMoods is offline   Reply With Quote
Old 07-07-2017, 12:51 PM   #5
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,347
I like to use it as a dry rub ingredient for beef or pork. If you season the meat with it in advance and refrigerate, it will carry some of that smoke flavor into the meat.

If you've ever prepared a reverse sear roast or steak in the oven, it works great for that application.

I'll also add it's best used sparingly, though.
Steve Kroll is offline   Reply With Quote
Old 07-07-2017, 02:02 PM   #6
Head Chef
 
CakePoet's Avatar
 
Join Date: Aug 2016
Location: Wexio
Posts: 1,878
You can make gravlax with it.
__________________
For the love of Cheese!
CakePoet is offline   Reply With Quote
Old 07-09-2017, 04:59 AM   #7
Executive Chef
 
Join Date: Sep 2007
Location: Ring of fire. So. Calif.
Posts: 3,287
Quote:
Originally Posted by Steve Kroll View Post
I like to use it as a dry rub ingredient for beef or pork. If you season the meat with it in advance and refrigerate, it will carry some of that smoke flavor into the meat.
Who can say for sure. Steve Kroll unwittenly reveals the secret ingredient in winning a $10,000 pro BBQ cookoff.
Caslon is offline   Reply With Quote
Old 07-09-2017, 05:59 AM   #8
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,071
I normally don't buy it, but my mom picked some up one year as a gift for me. So on occasion Ill use it ( until its all done).

I use it on just about anything I will be grilling to give it that extra smokey flavor.
Since everything i grill is veggies or veggie base, you never quite get that grill flavor without a little help.

Usually I just add a few drops of the liquid smoke to achieve this. The reason I don't like the salt, is you can only bring the smokiness up so much without over salting ( Thats why I don't like any flavored salts).

Its great on grilled corn on the cob.
larry_stewart is offline   Reply With Quote
Old 07-09-2017, 06:39 AM   #9
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,990
A friend gave me a chunk. It's more decorative. I've tried smacking it with a hammer, I get one or two flakes. Not worth it to me unless it's already crushed up.
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Reply

Tags
salt, smoked

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:07 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.