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Home Salty D.I.Y. Seasoned Salts (No°1)

D.I.Y. Seasoned Salts (No°1)

Name: How to cook D.I.Y. Seasoned Salts (No°1) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Andrea

D.I.Y. Seasoned Salts (No°1)

Homemade salt recipes. I always like my flavoured salts, it always gives the food a better flavour, so I went online and found many different recipes. Change the amounts to make more or less. The possibilities of different flavoured salts are endless. So experiment....

Ingredient

1/4 cup

garlic powder

1/4 cup

fine salt

1/4 cup

onion powder

1/4 cup

celery seeds

4 tbsp

Sriracha Sauce

1 cup

Coarse salt

red chillies (finely chopped)

1 tsp

spicy paprika

1/2 cup

sea salt

dried lime rind (or 1 tablespoon dried lime zest)

dried hot peppers (deseed to make milder salt)

1/2 cup

kosher or any other coarse salt

2 tbsp

fresh orange or lemon zest

2 tbsp

dried rosemary

1 tbsp

citrus zest

1/2 cup

coarse or flake salt

3 tbsp

ground chipotle peppers

1 cup

coarse grain salt (kosher or sea salt)

4 tbsp

finely grated lime zest

1/4 cup

coarse salt

1/2 cup

fresh sage leaves

1/4 cup

Rosemary leaves

6 slice

bacon

1 cup

ground black pepper

1 tsp

dried lavender buds (finely crushed)

vanilla bean

1/4 tsp

ground cinnamon

2 tbsp

chilli powder

3 tbsp

paprika

2 tbsp

dried parsley leaf

1 tbsp

ground red pepper flakes

Cooking instructions

* Step 1

Mix garlic and salt together well, then store in an airtight container until its needed for use. Great with any dish.

* Step 2

Mix onion and salt together well, then store in an airtight container until its needed for use. Great with any dish.

* Step 3

Grind the celery seed with a spice grinder or food processor. Combine with the salt and mix well. Store in a jar, use as and when its needed. Especially great with Caesar cocktail and Bloody Mary. Also good on hot dogs, salads and stews.

* Step 4

Preheat oven to 350°F. Toss the sriracha sauce and the salt together in a mixing bowl until salt is completely covered. Evenly spread the salt on a baking sheet lined with tin foil. Right before you place the salt into the oven, turn off the heat. Place the salt in the oven and while the oven cools down, the salt will dry out in the warm oven. Lastly, scoop salt into an airtight container or jar. Especially good on corn on the cob but its great with any dish.

* Step 5

Chop your chillies, place on a baking, then sprinkle with the salt and leave to dry on a rack by a window or somewhere warm for several days. Once the chillies are dry, place in an airtight container. Great with any dish.

* Step 6

De-stem hot peppers. Place hot peppers, dried lime rind or zest, sea salt, and paprika in a blender. Process in short bursts until all ingredients are well mixed. Taste and adjust seasonings as you like. Place into an airtight container. Great with grilled seafood, chicken and pork. Also tastes great with mangos and watermelons.

* Step 7

Process all ingredients in a food processor or blender until rosemary and citrus are chopped finely. Store in an airtight container for upto 2 months. Good with roast pork, lamb and grilled chicken, steak and vegetables.

* Step 8

Preheat oven to 225°F, next line a baking tray with parchment paper. Zest your citrus fruit until you have about 1 full tablespoon. Then mix the zest in with the salt until well mixed. Spread the salt evenly over a parchment-lined tray, and bake in oven for about 60 minutes, checking progress every 10 minutes or so after the 30 minutes (each oven varies). Remove from oven when the zest has dried and crumbles easily, and allow to cool to room temperature. When cooled place in an airtight container. Good with vegetables, roast and grilled meat, fajitas. Also makes a good table salt.

* Step 9

Preheat oven to 225°F. In a large bowl, toss together the lime zest and salt, squeezing the salt and zest between your fingers to release the oils from the zest. Mix together with your fingers until well mixed. Line a baking sheet with parchment paper. Bake for 60-70 minutes, or until the salt has completely dried out. Remove mixture from the oven, and allow to cool. Next, In a small bowl, stir together the lime-salt and chipotle powder. Transfer and store in an airtight container. Great with grilled shrimp, chicken and fish.

* Step 10

Preheat oven to 250°F. Process ingredients in blender or food processor until herbs are chopped, about 30 seconds. Spread onto a rimmed baking sheet and bake for about 15 minutes. Let cool and package in airtight containers. Great with lamb, pork, chicken and on soups and stews.

* Step 11

Preheat oven to 350°F. Lay bacon out in single strips over a tray rack, with tray underneath. Bake for 20-25 minutes until the bacon is crisp and starting to blacken(bacon should look overdone). Remove from oven when done, then once the bacon has cooled, using kitchen roll press out any excess oil. Transfer the bacon to a food processor and process until a paste begins to form. Add in the sea salt and ground pepper and continue to process until the salt breaks up into finer pieces and mixes with the bacon. Transfer to an airtight jar and store in the refrigerator. Especially great with popcorn. But also good with grilled and roasted meats.

* Step 12

Combine ingredients using your fingers or food processor. Mix well but avoid pulverizing the salt. Taste and increase the amount of flavorings, if needed. Store in an airtight container until needed. Especially great with dark chocolate but also good with grilled/roasted meats, breads and fruit such as watermelon.

* Step 13

Remove the seeds from the bean next process or crush finely the seeds. Combine ingredients using your fingers, Mix well. Taste and increase the amount of flavorings. Store in an airtight container until needed. Especially great with popcorn, pretzels and chocolate. Also good on caramels and shortbreads and fudge.