{"id":1018,"date":"2012-07-09T20:08:06","date_gmt":"2012-07-10T00:08:06","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2012\/07\/09\/sriracha-seasoned-salt\/"},"modified":"2012-07-09T20:08:06","modified_gmt":"2012-07-10T00:08:06","slug":"sriracha-seasoned-salt","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/sriracha-seasoned-salt\/","title":{"rendered":"Sriracha Seasoned Salt"},"content":{"rendered":"

Such a great sauce for flavoring anything from eggs or rice dishes to soups or sandwiches, or…<\/p><\/div>I met Randy Clemens at a baking class Peter was teaching at a Sir La Table here in Los Angeles. We were just getting Pizza Quest going and Peter was out on a teaching tour. \u00a0Peter introduced me to Randy, who had come to visit with him, after the class. \u00a0Peter had connected Randy with his publisher and Randy told us that he was close to finishing his first book cookbook. \u00a0I loved the idea. \u00a0It was a cookbook about using Sriracha Sauce. \u00a0I love that sauce.<\/p>\n

Well, it turns out Randy published his book. \u00a0It’s called The Sriracha Cookbook.<\/em><\/strong> I have to admit, I had meant to get a copy of the book, but as life goes, I just hadn’t gotten around to it. \u00a0However, while browsing the internet I recently stumbled on one of the recipes from the book. \u00a0It was for a Sriracha Seasoned Salt.<\/p>\n

Mix the Sriracha with the Kosher Salt. I added a little extra on this batch.<\/p><\/div>It didn’t take me 5 minutes to go to the cupboard and pull out my box of Kosher Salt and start measuring up a double batch of the stuff. \u00a0I put it into a couple of canning jars and gave one to a friend and kept the other. \u00a0Ever since then I’ve been finding ways to use this salt rather than just plain salt in any recipe, or as a final seasoning topping to any dish. \u00a0It is a great way to add a little spice to a dish in a unique way. \u00a0I use it on nearly everything that I’d use salt on. \u00a0You haven’t noticed, and I have been waiting to say too much about it until I posted my version of the recipe here on the site, but I use it all the time on my pizzas!<\/p>\n

\u00a0<\/p>\n

Because I added extra Sriracha, I repeated the oven drying 2 times over 2 days to get it to be dry.<\/p><\/div>The Sriracha Salt is spicy, but in a more flavorful way, if that makes any sense. \u00a0In other words, it’s more flavorful than it is spicy. \u00a0The balance between the salt and flavors and spiciness is perfect (for me anyway). \u00a0It’s like when you saut\u00e9 up some jalape\u00f1os. \u00a0The heat is mellowed and you are left with a nice flavor with a toned down heat factor.<\/p>\n

I recently even substituted this salt into a Pizza Dough recipe and it definitely added a subtle flavor (I’ll post that dough recipe next week). You could sense a slight little spicy note trying to whisper at you through the dough. \u00a0You may not even notice it if you weren’t aware of it, because there’s relatively little salt in the dough, but to me, half the fun of cooking is experimenting and trying something that is new, or interesting. \u00a0You could just add Sriracha sauce to your food, but having Randy’s Sriracha Salt<\/em><\/strong> around gives you another element to play with when trying to create fun and interesting things to eat and share.<\/p>\n

I have the book on my list of things to get!\u00a0 I suggest you track it down too.<\/p>\n

\u00a0<\/p>\n

Sriracha Salt<\/h2>\n

When dry, break up the clumps in your hands before placing in a jar.<\/p><\/div>– 1\/2 cup of Kosher Salt<\/p>\n

– 5 teaspoons of Sriracha Sauce (with the rooster on the label!)<\/p>\n

\u00a0<\/p>\n

Pre-heat your oven to 200 degrees F.<\/p>\n

Add the Sriracha Sauce to the salt and mix well.<\/p>\n

Spread the salt\/sauce mixture onto a parchment lined baking sheet. \u00a0Spread it as thinly as possible so that it will dry out.<\/p>\n

Place the pan in the oven and turn off the heat. \u00a0Leave it in the oven overnight. \u00a0As the salt dries, it will clump up. \u00a0Before storing, place it in a bag, or crumble it in your hands in a

My Sriracha Salt sits ready to use whenever I use salt!<\/p><\/div> bowl to break it up into individual crystals.<\/p>\n

I keep mine in a glass canning jar and when I pull some out, I still squeeze it between my fingers as I apply it to break up the clumps up a little more.<\/p>\n

This is a no-brainer. \u00a0Try it. \u00a0You’ll like it!<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

{gallery}srirachasalt{\/gallery}<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

I met Randy Clemens at a baking class Peter was teaching at a Sir La Table here in Los Angeles. We were just getting Pizza Quest going and Peter was out on a teaching tour. \u00a0Peter introduced me to Randy, who had come to visit with him, after the class. \u00a0Peter had connected Randy with his publisher and Randy told us that he was close to finishing his first book…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":1013,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-1018","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c59-written-recipes"],"acf":[],"yoast_head":"\nSriracha Seasoned Salt - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/sriracha-seasoned-salt\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sriracha Seasoned Salt - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"I met Randy Clemens at a baking class Peter was teaching at a Sir La Table here in Los Angeles. 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