Flavoured salts can be applied as a finishing touch to fresh vegetables and, it's hard to believe, even desserts. They can also be used as a rub for meat or seafood before cooking. Salt gains a robust and distinctive flavour from fresh herbs, chiles, citruses like Meyer lemon, Sriracha, dried mushrooms, and even coffee or espresso. For every 1/4 cup of salt, add 1 to 2 tablespoons of flavouring as a general guideline. When blending, take care not to overmix to preserve the salt crystals. A time-honoured art, harvested sea salt is similar to making wine or cheese and, when combined with wine, it turns into a very aromatic flavouring agent. And this wined salt can let you craft delicious savouries and desserts.
The reduction process is a method for turning liquid into syrup. It intensifies the flavour and colour of the salt while also guarding it against melting upon contact. The Pinot Noir salt has popularised wine salt. The red wine grape variety Pinot Noir belongs to the Vitis vinifera genus. The terms for pine and black in French are the source of the name. The name could also be used to describe wines made mostly from pinot noir grapes.
Cooking with infused sea salts with wine is a fantastic method to give any recipe more complexity and depth. You can try rimming your cocktail glass to give your favourite beverage a distinctive twist in addition to employing them for soups, salads, and cookies. It tastes best when sprinkled over vanilla ice cream and served with a chocolate dessert.
Wine salt
Red wine salt, Image Source: Instagram
Ingredients
- 1 cup flaky sea salt
- 1 cup Pinot Noir red wine
Method:
- Heat the wine in a pot and bring it to a boil
- Simmer the wine until it is a syrup thick enough to coat a spoon after boiling it on a low flame
- Depending on the wine's volume and the size of the pan, this could take 15 to 20 minutes
- As soon as the wine thickens, add the salt and mix until the salt has absorbed all the wine and turned a different colour
- Place on a parchment-lined baking sheet and let air dry for 12 to 24 hours, or until totally dry
Keep the salt in an airtight container once it has dried.
