Cooking salt "dry gremolata"

Cooking salt "dry gremolata"

Category: Blanks

Ingredients
Fresh parsley	1 bunch, only leaves
Fresh mint leaves	1 bundle
Fresh garlic	2-3 cloves to taste
Chili pepper fresh	1-2 small to taste
Lemon zest	with 1 lemon
Coarse gray salt	0.5-1 glass

Cooking method

• Salt was prepared based on her recipe

• Parsley and mint gremolata (Admin)

• On occasion, I got lemon mint on the market, with a pleasant lemon scent.
• Rinse the herbs (parsley and mint) in the herb carousel, dry in it (squeeze out excess liquid), and let dry a little from excess moisture, laying on a towel.
• Chop the greens with a knife, precisely with a knife, since in a blender the grass will turn into puree and give a lot of juice.
• 
• Finely chop the chili pepper with a knife on a board, also so that it does not turn out into a liquid puree.
• Cut the garlic and lemon zest into thin strips on a grater to make small pieces, without the formation of excess juice and liquid-puree.
• 
• Lay a large plastic bag or culinary film on the table, put a paper towel in 2-3 layers on it, on top of culinary paper or parchment. This is done so that the paper and paper towel absorb moisture from herbs and wet salt well, and the film under the paper does not allow moisture to pass onto the table and does not stain it.
• Put salt, herbs, chili pepper, garlic, lemon zest on the paper. Stir the mass until smooth, and leave on paper so that the salt is saturated with spices, and the spices are salted from the salt - they make friends with each other.
• 
• I had friends on the table for three days, until the salt was completely dry.
• I deliberately did not dry the mixture in the dryer, it was important that all the ingredients were saturated with the juice and spirit of each other, and this takes time.
• Periodically loosened up the salt so that it does not cake.
• The result is a very aromatic salt! You can feel parsley, lemon mint, lemon zest, and garlic! And there is a slight bitterness of chili pepper!
• I poured the prepared salt into a jar and closed it tightly with a lid - the spirit comes from it, super!
• And I finely ground part of the mixture into fine salt, which can be sprinkled on dishes to taste. Such a jar is on my table, along with other spices, to always be at hand))
• Coarse salt is perfect for marinade, large particles will break open under the influence of oil, liquid and saturate the marinade food.
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Cooking program:

handles

Note

It turned out to be an excellent addition for any dish to taste.
Today I sprinkled eggs with fine salt - it turned out very mentally.
And salt to taste, and spices!
Bon appetit, everyone!

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Cooking salt "dry gremolata" (Admin)

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In! And I am racking my head, like making fresh grass with salt. Already going to dry separately, and then mix. And now I won't, I will mix and dry right away! And there is a lemon for the zest.
Thanks for the idea .

[Nastya]

Nastya, good decision.
Salt draws liquid from fresh grass, pepper, zest, dehydrates them, and itself is soaked in spices.
Salts the grass instead

How well I got there, and the ingredients are available. I'm making salt tomorrow.

[Natasha]

Natasha, to your health! I hope you like the salt

[Admin]

Admin, Tanechka, what a delicious recipe, she just smelled the aroma of herbs!
Thank you, I took it to the bins!

[Ksyusha]

Ksyusha, to your health! Such salt will help at any time of the year, give food taste and aroma.

[Tatyana]

Tatyana, thanks, while everything is in the garden, we urgently need to do it! To bookmarks

Is lemon mint lemon balm? If so, then we have her a dime a dozen in the garden. It self-seeds and grows everywhere, even between tiles on a walkway. I would.

Inna, this mint looks like pointed curly leaves, darker than usual. It smells like lemon.

Before that, I bought ordinary mint in bunches in the store, and also used it in gremolate, and even poured it with olive oil.
That is why I called the recipe "dry gremolata", that salt is made according to the recipe for oil gremolata and from ordinary mint.

If you like the taste of mint, you can make salt from any mint. In the total mass with other spices, there is no sharp taste and smell.

Means, not melissa. It's just that our mint has died and for several years now we have not been able to breed - it does not rise. They sowed here and there, seeds and such and such, and that's all. But it was visible and invisible. And the neighbors too. Okay, I'll go begging for people
Your curing mixture does not leave my table.

[Inna]

Your curing mixture never leaves my table

That's great how! And after all, all dishes with such salt are tastier, the taste intensifies for the better
Inna, to your health!

I, yesterday lightly sprinkled eggs with gremolate when frying - and what flavor went

[Admin]

Admin, Tatyana, oh, like a recipe in time, thanks! I will definitely do it. In the photo it looks like lemon balm, the smell of lemon for sure. It can be determined by flowering, if the flowers in the axils of the leaves along the stem are lemon balm, if the color on the crown is catnip, it also smells like lemon. In principle, they are called differently and lemon balm and lemon mint. I wrote it, because I love her very much and finally she has grown into a lush bush, otherwise everything froze.

It is not like the lemon balm that grows here, it has pale green leaves and even young or old never has such a rich green color. Flowers in bosoms, I can't upload a photo - I'm in a village with a sluggish Internet. The tea is very rich with it and, by the way, I put it in Jidzibiru.

[Girls]

Girls, I made gremolata in oil with different mint, I like any.
And in the general mass of spices, it is difficult to understand what kind of mint we are talking about.

After all, you can cook a small portion of salt and then understand whether it suits it or not.I cook a lot in different versions, because I have already tasted the taste and now I play to taste with the amount of ingredients, something more, something less

Dachshunds, we write down, I already know how to do the Adyghe, I will make such a tapericha !!!

Zhdemsssss, impressions are interesting

There is a pallet on the table in the hall ... it dries ... the aroma is such that you want to live in the hall all the time, without going anywhere ...
I rushed, but there was no parsley ... I replaced it with Caucasian mint.

[Lena]

Lena, that's for sure!
As soon as I entered the kitchen, I immediately stuck my nose in the salt, and smelled, noted the smells: this is garlic, this is mint ...
And the smell of goodies soared through the apartment

I got a 1.5 liter jar of salt, closed it tightly with a lid, let the smell be preserved there

[Admin]

Admin, Tanya, how beautiful everything is always with you !!!

[Admin]

Admin, Tanechka, how beautiful everything is always with you !!!

Galya, and delicious! I like this salt very much.However, like gremolata in oil

[Tanechka]

Tanechka, but what do you think if I add a few leaves of sage, otherwise I went to tear the lemon balm, and here next to me two sage bushes smell like, I could not resist tore it off.
It seems to me that in the photo, lemon mint looks like lemon balm:

On the left is sage, on the right is lemon balm. And we don't have any nesting mint this year, it seems to have completely frozen out, it grew like a weed throughout the site and is no longer there

[Luda]

Luda, sage has the same pungent smell as mint (although there are certainly differences), and it goes well with parsley. Therefore, if you are satisfied with such a taste-smell, you can add it to salt.

Mint in prepared salt, after drying, does not have a strong taste and smell.
Now, now I have potatoes with legs stewing, added salt and mint - the flight is normal, it smells delicious with the whole bouquet at once, but not abruptly.

[Tatyana]

TatyanaThanks for the idea!

I made a small cup of dry gremolata: pepper, mint, parsley-celery, lemon zest. It is meant for a fish.
Yes, the mint smell has become noticeably weaker, and everyone else has become weaker. And, probably, you need to grind the larger fractions into small ones so that the mixture of smells opens up brighter. Today or tomorrow it will dry up, put it in the coffee grinder and see what's what.
But I really like the mixture of smells!
Here she is, beauty, dries.

The taste and smell are unobtrusive, but when sprinkled with food, it decorates the dish

[Tanechkka]

Tanechkka, well, here I laid out to dry

I didn’t do it with garlic, I don’t want to do it with Chinese yet, I didn’t want to do it with Chinese - I used garlic arrows, I just scrolled them for salting for storage, from there it was drier and took a few spoons, and the bitter peppers are not ready yet, I poured my dry ground last year's - on the galaz.

How much grass, and the salt behind it is not visible
Luda, you spread more grass, add more paper, make a larger area, it will dry out faster. And periodically stir up the mass.

And I still have a new mixture to dry

Salt first poured 200 ml, it seemed not enough, added another 100 ml ...

make more area, it will dry out faster

I'll look for a bigger baking sheet - I'll pour it over, like a silicone from the dryer, there will be more in all directions
I want to do all your other salt mixes, it would take time! I have so many new things in my bookmarks to do, not to eat so much! At least you make salt, and then you use it for a long time, and I will bake, etc., after all, you have to eat right away - that's horror!

How interesting! I will definitely do it! There is always a salting station now, we must do this one too.

And I still have a new mixture to dry

But more on that.

[Natasha]

Natasha, in 2-3 days I will show you when it is completely dry and will have a presentable appearance
So far, the garlic spirit is floating around the kitchen thoroughly - but delicious

And just in general, salt with herbs-additives helps out its homemade salt, with its additives to taste
Yesterday I sprinkled boiled potatoes with a pinch of gremolate salt - the taste is "specific" Both herbs and salt grains have not yet dissolved

[Tanechka]

the garlic spirit is in the kitchen

Tanechka, to be honest, even an obsessive smell, but in our village house there are no walls and doors (except for the bathroom), the kitchen is united with the dining room and the bedroom area is separated only by a wardrobe, the whole night I breathed a mixture there was even an idea to take it to the veranda, but I'm afraid , there at night other people's cats can roam - they are turned over in search of food. But I endured it for a day, there are no strangers during the day, and my own will not climb. Besides, now we are drying tea, and it absorbs all the smells very much ...

Well, apparently tea is more important, time is running out. Garlic tea - not comme il faut
And salt can be made later, by that time the garlic will become more vigorous

[Tatyana]

Tatyana, for sure, the next batch of salt will be done later, perhaps in the fall, otherwise I did it first, and then I realized that with tea it doesn’t work well .. and now the teas will go, almost every day, while the gap between the rains gives grass

[Tan]

Tan, and tarragon can be adapted? And then I grew up awesome, and I don't know where to put it)))

[Natasha]

Natasha, I don't like tarragon
We have already moved away from the original recipe for gremolata. And just do it a fantasy recipe.
Therefore, if you like tarragon and harmonize with other herbs, you can add tarragon if the taste asks for.
How will it feel in soup, potatoes, meat?

Yeah, I get it. Pasiba, Tanyush.

Tanya, is there only large gray salt? Small one can not? I saved everything, but there was no salt, I had to run to the store, but I did not find the time.

[Natasha]

Natasha, iodized salt will not work, it softens vegetables.
And another small one will not work either, because the moisture of vegetables will quickly dissolve in vegetables - and nothing will work, except for salted herbs and vegetables.

I used both gray rock salt and medium sea salt.

sea ​​salt of medium grinding.

Aha, here is at hand, now I will finish it. Thank you!

Phew, so I put my portion of gremolata to dry)))


Tan, I didn’t pour tarragon ... I decided the first portion strictly as doctor the author prescribed

[Natasha]

Natasha, what a multi-colored carpet turned out Now wait, when it dries up!

And what a scent, Tan. I didn't even expect. Great !!!
Well ... WAIT)))))

[Tatyana]

Tatyanaand I'm in a hurry, running with gratitude !!!! 👍👍👍👍👍! I just did, the fragrance is crazy 👏👏👏👏👏 Thank you, Tanyusha, your recipes are always in the top ten !!! 🌷🌷🌷🌷🌷

[Girls]

Girls, to your health! Let your food become not so colorless and boring, with additives everything is much more fun and tastier

Sveta, THANKS for your feedback, I'm pleased!

[Tanyush,]

Tanyush, but about what is the ratio of herbs to salt. How much is a bunch of parsley and mint? Or is it all by sight?

[Angela]

Angela, so I figured it out now on a ruler - about 2-2.5 cm in diameter, if measured by the stems in a bunch "under the thread", if the bundle is tied along the stems. I cut off the roots - but this is already a matter of taste, you can also with them

Greens dry out a lot when dried.

Clear. I always cut off the stems. I understand that you didn’t rip off the leaves? Did you just cut off the stems?

No, I cut off the stems both large and small, left almost some leaves on both parsley and mint

Clear. Need to do) Thank you)