I just have two words today: grey salt. I have been using grey salt in everything from salads and pastas to meats, and it has not disappointed. The great Michael Chiarello, my personal favorite chef, has long urged people to switch from regular table salt to grey salt. This change alone, he says, will improve your dishes by at least 10%. Really? Yes! Really!
Grey salt is hand harvested, unwashed, unrefined, and FULL of minerals, not to mention FLAVOR!!! This is a worthy investment!
To make it stretch, simply dry it in a 200 degree oven for 3 hours or so, let it cool, then grind in a (cleaned) spice grinder, blender, or coffee grinder, in order to get the fine grain of normal table salt, and then store in a glass container or salt holder.
A little of this precious jewel goes a long way! I purchase mine at Williams Sonoma, but there are many places that sell it: Whole Foods, Salt Works, and the list goes on. This salt is worth every penny. By drying and grinding it, you will stretch a very small jar for at least 4-6 months, depending on how much you use it, and we use this a lot! No meal is complete without the use of our favorite ingredient...grey sea salt. Try it! Let me know how you like it!