Today: Take the time to urge to understand it — you would possibly just find that smoked salt is one of the foremost versatile spices in your pantry.
Some condiments have all the fun. Vinegar, mustard, hot sauce, and juice are the cool kids of Flavortown, and do not get us wrong — their popularity is well deserved.

But while they’re within the spotlight, other punchy flavor-bringers meet with more controversy. Cilantro never meant to be so polarizing. Mayonnaise can’t sleep in the dark when it cares about all its dissenters. Olives just say “haters gonna hate,” and keep doing their thing.

So it is a cruel irony that sea salt gets all the glory while smoked salt, it’s edgy cousin, maybe a bit more of a couple. But don’t let that scare you: Take the time to urge to understand it and it will open up — it’d just be one among the foremost versatile spices in your pantry.

This week, @allheartpr wrote to the Hotline in search of some tips, and therefore the community-made an honest case for the stuff:

Use the salt for grilling, like Pegeen, who uses it for “meat, pork, or poultry, or during a grilling spice rub.” Trena prefers it with grilled fish, and larger adds that it’s “also an honest addition to homemade BBQ sauce.”

Or, use it in lieu of grilling: The Lard of Avon suggests using it “when you cannot grill and still want that smoky quality real flames impart, or roast anything within the oven and still get that grilled flavor. the chances are endless.”

Ukraine puts it in brine for turkey: “It adds an excellent layer of flavor. I’m sure it might be equally good in brines for other meats.”

Good news: It works sort of a charm on vegetables, too. Emilie Puttrich uses it “to season sautéed edamame in their shells,” and Julie combines it with juice for steamed kale. Half-pint “likes to sprinkle a couple of grains onto fresh tomato slices…or over roasted vegetables.”

Try adding it to your drinks — Dave on the grill makes Bloody Mary seasoning with a mixture of smoked salt and sea salt or flavored, and suggests embellishing sriracha lime salt with a pinch of smoked salt.

You know you’re keen on salted sweets, so why not diversify from fleur de sel? Arcane54 sprinkles it on caramel, and suggests trying it “on vanilla frozen dessert that’s been drizzled with dulce de leche.”

And, a fast note on technique: QueenSashy points out that “you can always use half smoked and half ‘traditional’ salt to dampen the flavor a touch .”
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Mohit Sharma, He has worked with various business magazines like Business Today,He is an addicted reader of self-help books, fiction, and journals

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