Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Brick Oven Cooking > What You Cooked Last Night

Like Tree3Likes

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 02-24-2014, 12:44 PM
Apprentice
 
Join Date: Oct 2012
Location: Pacific Northwest
Posts: 149
Default Sea Salt

I make my own sea salt... after the bake when there is no 'juice' left for cooking it is a perfect time to do the final drying of my salt... gets it just right...nice and fluffy.
Attached Thumbnails
Sea Salt-pacific-pure.jpg  
cobblerdave likes this.
Reply With Quote
  #2  
Old 02-24-2014, 01:31 PM
nissanneill's Avatar
Il Pizzaiolo
 
Join Date: Apr 2007
Location: Adelaide, South Australia
Posts: 1,870
Thumbs up Re: Sea Salt

Great idea,
do you just get a container of sea water when down at the beach and place it in a large flat tray when the oven is too cool to bake?
If so, it makes the most of the residual heat.

Neill
__________________
Prevention is better than cure, - do it right the first time!

The more I learn, the more I realise how little I know


Neillís Pompeiii #1

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Neillís kitchen underway

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #3  
Old 02-24-2014, 01:48 PM
Apprentice
 
Join Date: Oct 2012
Location: Pacific Northwest
Posts: 149
Default Re: Sea Salt

The oven is used for the last step when the salt is removed from the bitterns... it is still 'wet'... so I spread it on glass trays and put in in the WFO for the final drying. I heat my house with a wood stove so in the winter I use a glass tray on a rack on the top of the oven to do the evaporation ( never boil )... the photo shows what you get from about 5 gallons of sea water... the sea is definitely salty. It makes an exquisite finishing salt... but I use it for everything.
Reply With Quote
  #4  
Old 02-24-2014, 04:50 PM
UtahBeehiver's Avatar
Il Pizzaiolo
 
Join Date: May 2012
Location: Salt Lake City, Utah
Posts: 1,875
Default Re: Sea Salt

Amazing that much salt from 5 gallons of sea water. Very nice. I have the Great Salt Lake here is Utah but I do not think I would trust the water out there to be very pure............I guess I will continue to buy my sea salt at Costco.
__________________
Russell

Experiences are the names I call my mistakes!

Link to my build -
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Picassa Picture Log
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #5  
Old 02-24-2014, 05:01 PM
Serf
 
Join Date: Jan 2014
Location: Thailand
Posts: 24
Default Re: Sea Salt

Never thought of this, great idea. Near my wife's hometown in Thailand they "mine" sea salt and sell along the road. Like Annie said it's full of water when you buy a bag of it. Not sure of the price after drying it out but I expect it to work out to somewhere around 25 cents per pound. Sea salt in the store, "brand name" is fairly expensive here..

Last edited by mmissler; 02-24-2014 at 05:08 PM.
Reply With Quote
  #6  
Old 02-24-2014, 05:29 PM
Apprentice
 
Join Date: Oct 2012
Location: Pacific Northwest
Posts: 149
Default Re: Sea Salt

Some gourmet rare salts from Japan can go as high as $100 a pound... prime fleur de sel usually sells for $60 a pound.

I sell my salt to a few chefs (give it away to friends )... mine is like flakes of filo composed of little pyramids... it has a good crunch then a fast mouth melt. A simple special thing to do & enjoy.
Reply With Quote
  #7  
Old 02-24-2014, 10:39 PM
Serf
 
Join Date: Jan 2014
Location: Thailand
Posts: 24
Default Re: Sea Salt

Shhhh....if I tell my wife she will be using my oven non- stop for her salt business

I am a probably a couple of months away from trying the salt, it will be right up there wth the first pizza.

Thanks!
Reply With Quote
  #8  
Old 02-25-2014, 01:18 PM
Apprentice
 
Join Date: Mar 2011
Location: Bucks County, PA
Posts: 247
Default Re: Sea Salt

Very Cool idea! I live near the Jersey Shore and I'll bet I can get a lot more than just sea-salt out of that water.....
Reply With Quote
  #9  
Old 02-26-2014, 12:45 AM
nissanneill's Avatar
Il Pizzaiolo
 
Join Date: Apr 2007
Location: Adelaide, South Australia
Posts: 1,870
Thumbs up Re: Sea Salt

We here in Adelaide, South Australia have been forced to accept a very expensive "desalination plant" at around Aus$1,800,000,000.00, yes $1.8billion dollars!!
It is "insurance for those drought years when we will need the very expensive water, how ere, getting back to the theme of this thread, it puts back into the gulf thousands of tons of sea salt as they extract around 70% of the water.
Wouldn't a logical person think of removing most or all of the water to on sell the salt? A great source of a valued commodity.
But who understands the mentality of the politicians who brazenly waste our hard earned taxes.

Neill
__________________
Prevention is better than cure, - do it right the first time!

The more I learn, the more I realise how little I know


Neillís Pompeiii #1

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Neillís kitchen underway

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #10  
Old 02-26-2014, 03:48 AM
Master Builder
 
Join Date: May 2011
Location: South Australia
Posts: 558
Default Re: Sea Salt

Seawater, in Spencer Gulf, is about 38 grams of total dissolved salts per litre,
That's 38 kg per kilolitre. That's 38 tonnes per Megalitre.
To do the 200 Megalitre per day desal plant for the Olympic Dam expansion, they were looking at dealing with over 7500t of salt per day.

That's a lot of pizzas.

I reckon the ocean off Adelaide is about 35 g/L.
I'm not sure how big the Adelaide desal plant is, but I do think the salt involved would sorta flood the market.

Not to mention putting Cheetham Salt (north of Ardrossan) outa business.

Which brings me to the question I was meaning to post in the first place. Seawater isn't just sodium chloride. It's got other stuff in it.
At Cheetham Salt, they manage the evaporation so as to precipitate the other stuff separately.
From memory, as you evaporate the water, the calcium precipitates first, leaving a brine with mostly the sodium chloride. This is decanted off and evaporated in another pond, leaving a precipitate of salt when the bitterns are run off.
Do people do that when they make their own? Or do they just precvipitate the whole lot?

Last edited by wotavidone; 02-26-2014 at 04:12 AM.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast and the dreaded salt.... brickie in oz Hearth Bread and Flatbread 3 01-18-2012 05:58 AM
Setting floor tiles in salt? karl Getting Started 3 07-07-2008 09:08 AM
Kosher Salt Lester Pizza 2 04-02-2007 01:24 PM
Salt, salt, salt CanuckJim Artisan Ingredients 1 03-25-2007 05:29 PM
There's Salt, Then There's Salt CanuckJim Artisan Ingredients 0 03-16-2006 07:00 AM


All times are GMT -7. The time now is 09:29 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC