I picked all the herbs for this and diligently stripped them of branches and stems; per the recipe that came to 3/4 Cup. Then I saw it called for 17-18 oz of salt. That seemed like... a LOT of salt. 17 oz of sea salt measures more than 2 cups.
So...I chickened out. I used 3/4 C of Diamond Kosher salt, which is the least saltiest to me, while fine sea salt is the...ah, saltiest. (I hate myself for even writing that sentence.)
Anyway...it's baked and now I have a dense 1/2 C of herby salt. I'm going to test it on patatas bravas, fancy word for smashed potatoes.
I did check online and The Elliott Homestead has a video of her making herb salt. She calls for 2 cups of salt but then jam-packs the full-size Cuisinart with herbs...I mean, she was pressing down to pack more in. Hers ended up looking like mine.
theelliotthomestead.com
Never having done this before, my question is: should I have gone for the almost 4:1 ratio of salt to herbs? I can barely use Season All because it is too salty and so is Montreal steak salt, although I like the flavor of both. It's just my tongue burns with that much sodium chloride.
So...I chickened out. I used 3/4 C of Diamond Kosher salt, which is the least saltiest to me, while fine sea salt is the...ah, saltiest. (I hate myself for even writing that sentence.)
Anyway...it's baked and now I have a dense 1/2 C of herby salt. I'm going to test it on patatas bravas, fancy word for smashed potatoes.
I did check online and The Elliott Homestead has a video of her making herb salt. She calls for 2 cups of salt but then jam-packs the full-size Cuisinart with herbs...I mean, she was pressing down to pack more in. Hers ended up looking like mine.
Homemade Flavored Salts / Tuscan Herb - Shaye Elliott
Homemade flavored salts, especially this tuscan herb blend, is the easiest way to preserve the herbs of summer and bring some excitment into your cooking.
theelliotthomestead.com
Never having done this before, my question is: should I have gone for the almost 4:1 ratio of salt to herbs? I can barely use Season All because it is too salty and so is Montreal steak salt, although I like the flavor of both. It's just my tongue burns with that much sodium chloride.
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