Flaky Salt - Revision history

Harena at 18:16, 11 October 2024

2024-10-11T18:16:05Z

← Older revision		Revision as of 18:16, 11 October 2024
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	# '''In the oven:''' Use the oven’s lowest heat. Somewhere between the range of 104°F/40°C to 140°F/60°C would be ideal. This will take a similar amount of time to dehydrate, so it is my least favorite option for power usage.		# '''In the oven:''' Use the oven’s lowest heat. Somewhere between the range of 104°F/40°C to 140°F/60°C would be ideal. This will take a similar amount of time to dehydrate, so it is my least favorite option for power usage.
	# '''On the stove-top:''' The last of the methods requires you to start the evaporation process on the stove-top. Once all the salt has dissolved in the mixture, turn the heat to low, and allow it to simmer and naturally evaporate until almost all the water is gone (don’t stir during this time!). This took me around one hour for the amount I was making. Once you begin to clearly see a layer of salt crystals, you can scoop them out and transfer them to the wide, shallow baking dish and wait for the remaining water to evaporate entirely. This process tends to make larger granules more than ‘flakes’. ''You could also transfer the salt flakes to a layer of paper towels. However, you’d need to replace them every few hours as they’ll absorb the liquid.''		# '''On the stove-top:''' The last of the methods requires you to start the evaporation process on the stove-top. Once all the salt has dissolved in the mixture, turn the heat to low, and allow it to simmer and naturally evaporate until almost all the water is gone (don’t stir during this time!). This took me around one hour for the amount I was making. Once you begin to clearly see a layer of salt crystals, you can scoop them out and transfer them to the wide, shallow baking dish and wait for the remaining water to evaporate entirely. This process tends to make larger granules more than ‘flakes’. ''You could also transfer the salt flakes to a layer of paper towels. However, you’d need to replace them every few hours as they’ll absorb the liquid.''
			==Reference==
			Instructions ganked from [https://www.alphafoodie.com/how-to-make-flaky-salt/ Alphafoodie]
	[[Category:Recipe]]		[[Category:Recipe]]
	[[Category:Condiment]]		[[Category:Condiment]]

Harena: Making page for creating flaky salt

2024-10-11T18:09:40Z

Making page for creating flaky salt

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 '''Water:''' it’s best to use distilled (or at least filtered) water. If you use tap water, then you can get a powdery calcium build-up over the salt flakes.
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 Bring the mixture to a soft boil, often stirring until all the salt dissolves and the water is clear again.
 [[Category:Recipe]]
 [[Category:Condiment]]

Harena: Created page with "Ingredients '''Salt:''' OP likes to use kosher salt for this process, though they've also tested it with sea salt and pink rock salt with equally great results. '''Water:''..."

2024-10-11T18:00:13Z

Created page with "Ingredients '''Salt:''' OP likes to use kosher salt for this process, though they've also tested it with sea salt and pink rock salt with equally great results. '''Water:''..."

New page

Ingredients

'''Salt:''' OP likes to use kosher salt for this process, though they've also tested it with sea salt and pink rock salt with equally great results.

'''Water:''' it’s best to use distilled (or at least filtered) water. If you use tap water, then you can get a powdery calcium build-up over the salt flakes.

'''Step 1:''' Dissolve the salt

First, combine the salt and water in a large pot and heat over medium-low heat.

Bring the mixture to a soft boil, often stirring until all the salt dissolves and the water is clear again.

[[Category:Recipe]]
[[Category:Condiment]]