SALT, SALT, & MORE SALT

There are SO many different types of salt out there; Table Salt, Course Salt, Iodized Salt, Kosher Salt, Celtic Salt, Dairy Salt, Rock Salt, Pickling Salt, Sea Salt, Seasoned Salt, Popcorn Salt, and Colored Salt.

Whew!!!

Salt

There are three main methods for obtaining salt: Evaporation from sea water, mining salt from the earth, and creating salt brines.

The word “salary” was derived from the word “salt.” Salt was highly valued and its production was legally restricted in ancient times, so it was historically used as a method of trade and currency. The word “salad” also originated from “salt,” and began with the early Romans salting their leafy greens and vegetables.

There are a thousand ways to create your own variety of salt(s).  Here is a combination of salt and one of my favorite herbs.  Flavored salts also make great edible gifts for the gourmets in your life.

ROSEMARY SALT
4 8-oz jars

Rosemary Salt

  • 1 cup rosemary (packed fresh leaves)
  • 1 cup salt (coarse)
  • 3 cups salt (Kosher, or other flake-style salt)

Put the rosemary leaves and coarse salt in a food processor. Pulse on and off about 8-10 times, or until the rosemary is blended into the salt, and the salt is similar in texture to table salt (it will be damp and look almost like wet sand).

Add the Kosher salt to a bowl; stir in the rosemary salt mixture and combine thoroughly. Spread out on a baking sheet to dry for a few hours and then transfer to jars with tight-fitting lids.

Published by Culinary Chick

My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland. I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family. Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef. I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.

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