aesthete
Assistant Cook
i can imagine this is the wrong forum.. but can't imagine what the right one is.
My friend Diana told me she'd had some Hickory Smoked Salt from a farmer's market in Seattle before, and so i tried to make some. I laid Kosher Salt out on cookie sheets, as thin as possible, and ran through two batches of soaked hickory. At best, it tastes like "Hickory Tainted Salt". any ideas on how to accomplish this better?
My friend Diana told me she'd had some Hickory Smoked Salt from a farmer's market in Seattle before, and so i tried to make some. I laid Kosher Salt out on cookie sheets, as thin as possible, and ran through two batches of soaked hickory. At best, it tastes like "Hickory Tainted Salt". any ideas on how to accomplish this better?