mix, mix…stir, stir

Feeling a little lost as to how to start my very first blog post, I turn to one of the most basic and key elements of cooking and have decided to start by adding a little salt.

I recently purchased a beautiful chunk of Himalayan pink salt with the expectation of adding some exotic drama to my cooking by grating salt from this large beautiful rock right into dishes as I cook. I imaged what a beautiful presentation it would make at the table letting guests grate their own salt, fresh off the rock.

Well, salt is really, really, hard and even my beloved Microplane grater wasn’t up to the task. Frustrated that I was only able to create super-fine salt powder and a little turned off by the realization that dinner guests would be putting their hands all over the salt while trying to grate it, I knew I needed a different solution.

Visually this large chunk of salt is stunning and wanted to take advantage of that. In addition, I wanted to actually use it for seasoning because this salt has a wonderful clean delicate flavor. I started to chip off some chunks and crush them into granules when it hit me to turn the rock into a salt celler of salt!

Using the narrowest chisel I could find at the hardware store, I chiseled a well in the center of the rock. After collecting the salt chunks that were chiseled off, I simply crushed them in a mortar and pestle and filled the well with the crushed salt. As I use the salt I can keep chiseling away to create more granules.

A few tips for chiseling:

• Place the salt on a towel up against a wall or solid surface to create resistance and stability while chiseling.
• Cover the whole set-up loosely with plastic wrap to keep the salt pieces from flying all over the room. You will need them to fill the lovely well!
• Safety glasses are a good idea. The salt can really fly and sometimes gets around the plastic wrap.
• Keep turning the salt to work all sides of the well evenly as you chisel. You can sculpt your salt into any shape you like. Salt sculpture could be the next big thing!
• In chiseling the salt try to get large pieces off. This requires some aggressive hammering on the chisel so don’t be shy, though I am sure it is possible to crack the whole chunk in half so start gently and work into it.
• Once you are finished carving your vessel, give it a rinse under running water to restore the shine of the salt. Dry with a towel and you are ready to fill it up.
• After gathering all the salt bits, sift out the fine powder and set that aside for some other use. Crush the larger pieces in a mortar and pestle to a coarseness you like and place it in your new salt celler.

Himalayan Pink Salt rocks available at World Spice.

All photos by David Peterman unless otherwise noted

Tags: Salt

This entry was posted on Sunday, April 20th, 2008 at 10:15 am and is filed under Food Projects. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.