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Salt - infusing

Angelika_68740

I am playing around with salt and was wondering if someone knows how to infuse it with a wet ingredient like salt infused with red wine as example.
I have infused before with orange peel but it became cloggy after a while because of the fresh orange peel which has oils in.
I was thinking of using freeze dried orange or other freeze dried high fragrant elements (I am lucky and have access). Wine or liquid is a different matter. tought of soaking the salt and freezdrying but you would get powder not salt (granules?) Anyone and ideas?

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Comments

Lennard__34626

How about tossing it in the liquid, then dehydrating, then repeating until you have a strong enough flavor?

Brendan_Lee_56950

Or you could dehydrate the liquid you are looking to incorporate and then mixing that with the salt

Chris_Young_80640

Or, infuse flavorful ingredients in a neutral oil and then toss the salt in the oil.

Angelika_68740

@Chris Young wouldn't the salt be clumpy?
@Brendan Lee not sure how to dehydrate liquid? to have solids leftover, this will be a tricky one.
I guess @Lennard suggestions might work, making it wet than maybe airdry.
I am experimenting with some other people.
one of my friends has this freeze dryer and he makes products for people, I have this cool idea might tell all later on new products

. still in baby stages.
will keep you posted on results.
thank you all.

LifeandLarder_31650

Hi Angelika.

How did you go with liquid infusing?

Been trying to think of how to do the same (coffee, tea, red wine etc).

You don't always want the flavour physically present in the salt... Freeze drying sounds reasonable, but I dont have the equipment

Samuel_68313

Well coffee and tea just use the beans/leaves.

With ingredients with a high moisture content (fresh ginger, for example), I have pulsed with an absolute load of salt, then it will be all clumpy, spread it on a baking tray lined with parchment paper, and dry it under a radiator or in a laundry closet or somewhere similar (oven on a really really low temp will work I would imagine), after a few days all the moisture has gone, it will be one hard block, break it into pieces and stick it all into a blender and blitz it.

Perhaps if you reduced a bottle of red wine down by about 75% and then mixed with salt like in that method it would work.

edinel

The New York Times had a recipe for "pork with wine salt" a few years ago.
http://cooking.nytimes.com/recipes/12732-grilled-pork-loin-with-wine-salt-rub

Basically, they appear to call for making a super-reduction, mixing with salt, and then letting it air-dry.