Comparing our homemade salts

December 7, 2010 | By | Comments (2)

The food department was busy cooking last week for our latest One-Block feast, which was another tasty success. We used our own salt throughout the process as well as putting little dishes on the table for guests. Margo True, food editor at Sunset, had a few containers of salt that I’d given her over the last year and I had a bag or two as well. When I got them together, I noticed how different they were.


Here are 3 samples of our salt. The one on the left is from our new and improved Pyrex method. You’ll notice it’s the whitest and has the biggest crystals. I made this salt about a month ago and the water came from Sea Ranch, which technically isn’t as “local” as we prefer, but that’s where I was diving that day.

The middle sample was made a few months ago. At first, I couldn’t figure out why it’s so yellow. Then I remembered that I had one batch that went a little long in the oven. It tastes fine, it’s just toasted.

The one on the right is a batch from last year before I switched to Pyrex and you can see it has flecks of gray in it from the aluminum pans I was using. Note: We didn’t cook or eat this salt. I just put it in the mix so you could see the difference.


  1. Amy

    I haven’t noticed the speed at which we dry having a correlation to the size of the crystals. However, we’re only about 8 tests in at this point. A dehydrator is an excellent idea, except I need a solid surface for the salt to stick to and scrape from later. My dehydrator has racks that would be a nightmare to use, harvest, and clean. But let me think about what else could work. Good tip.

    January 5, 2011 at 5:46 pm
  2. Jocelyn

    Is it looking like slowness of drying = bigger salt crystals?

    Did you try a dehydrator?

    December 15, 2010 at 1:44 am

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