I want to give a special Thank You to Brethren John from Naturiffic Gourmet Salts.
On occasion I am requested by the Culinary Arts Teachers at our local high school, to come in as a guest, and to teach the classes on specific topics that they feel I have a strong background in. During the school year I give many classes on curing meats; Bacon, hams, corned beef, sausage, canadian bacon, as well as cold and hot smoking. I do this completely as a volunteer, I work with my own products (which I donate), and I use my own tools because I am fully comfortable with them. They simply order the meat I pick from the restaurant supplier. Also with this, several times a year I am asked to cook for special occasions when they showcase the culinary arts program to potential new students and staff.
I was recently contacted and asked to give a lesson on salt to six different classes; explaining the different types salts (including specialty salts) and how to utilize them properly in cooking. I figured salt could be a boring topic so I wanted to transition the lesson from salt and move into brining and brining techniques. Brining uses salt and it really goes hand in hand with using salt as a flavor enhancer. Brining will also set the stage and cover the basics that I will present in future classes on how to cure meats. This is sort of a preparation class and then reinforcement in teaching in many future classes.
As I laid out my lesson plan, I bought a variety of specialty salts to give to the classes; Sel gris, Fleur de Sel, Malden salt flakes, Murray River salt, Hawaiian red alae salt, and several artisan salts, gourmet flavored salts, and some finishing salts. I also made two types of smoked salt for them to try. This wide variety of salts would give them a lot to experiment with in future cooking.
As I was working on my lesson plan, I received a message from John at Naturiffic Gourmet Salts asking if I would like to try a sample of his product. I took him up on his offer and I planned on using the sample in one or two of the classes. My package arrived (pictured) and John had supplied me with a large bag of Naturiffic Gourmet Salts Harvest Brine. I tried the sample so I knew what I should expect from it before using it in the classroom. I really like the outcome of the product and there is plenty of product to use for each of the six classes.
John, Thank You for your kindness in helping to further the education of what could be tomorrows pioneers and leaders in the culinary field.
The Result....
http://www.bbq-brethren.com/forum/showthread.php?p=3910964#post3910964
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