I have a recipe that calls for smoked salt. I looked it up but have lots of questions. Has anyone used this before?
How smokey is it?
Is there a flavor difference between one smoke (e.g. alder vs. mesquite) flavor and another?
Can it be used at the table or as finish or should it only be used in cooking?
How smokey is it?
Is there a flavor difference between one smoke (e.g. alder vs. mesquite) flavor and another?
Can it be used at the table or as finish or should it only be used in cooking?