|
|
|||||||
| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
 |
|
|
Thread Tools |
08-14-2014, 09:57 PM
|
#1 |
|
Got Wood.
Join Date: 06-20-14
Location: Magnolia, NJ
|
black garlic sea salt
Going to the butcher tomorrow to pick up this beastly rib eye that I will be grilling up with the fellas Saturday night. Been looking forward to his all week.
I had been going on this week a lot about black garlic. I live in South Jersey and a small organic farm near me makes it. My wife surprised me when I got home from work tonight with some of the black garlic cloves as well as black garlic sea salt that she found at a farmers market. I never use garlic when seasoning a steak but am tempted to finish the steak with some of this as opposed to the regular sea salt I was planning on using. This is a finer grind than what I had planned to use as well. Suggestions? (note: this is my second night in a row starting a thread about salt. It might be time to see a cardiologist.) |
|
|
|
08-14-2014, 10:59 PM
|
#2 |
|
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
The finer grind will give a more pronounced salt flavor, your best bet is to use the larger crystals like kosher or even sea salt.
|
|
|
|
|
08-15-2014, 01:48 AM
|
#3 |
|
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
I find black garlic to be something of an acquired taste, but, I would use it as a finishing salt, if you're curious, leave one part of the steak unsalted and try it out.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
|
|
|
|
|
