Monday, August 16, 2010

What's in the salt??

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!


  1. I love it! I buy Celtic Sea Salt and Redmond Real Salt. I have never dried it before because I buy the one that is already finely ground. Perhaps this would be much cheaper? I pay about $7 for 26 oz. and it lasts me forever...even using 1 heaping Tbsp for every 4 loaves of bread. I may have to try this though! I cannot and will not ever season with table salt. If I know I will need to salt something, I bring my salt shaker in my purse!! :)

  2. What is Redmond Real Salt?? I know we've been exchanging emails, but I've never heard of this...