AztecSeaSalt is a true sel gris, a moist sea salt. This isn’t because we forgot to dry it. This is because, moist sea salt is a much better salt to use for cooking and finishing. A dry ground salt will absorb moisture from your food, drying it out, and dissolve quickly, robbing you of your satisfying salty crunch.
However, if you want your salt to disappear, like on a delicate salad, in a smooth sauce, or on popcorn, a grind or two of AztecSeaSalt is perfect. Please, dry your salt before putting it in a grinder (see instructions below). The results are a million times better. Since salt and metal don’t play well together, we personally use the Kyocera Everything Grinder which has a ceramic grinding mechanism. Also, this one is made of glass and is almost airtight. We like it. You can buy it from Amazon here.
Ninety-nine percent of the time I use my salt by just pinching it from a dish on the counter. If I need it finer, I crush it with my fingers. The only times I use my grinder is when I need the salt crystals to disappear, absorb moisture, or the crunch is not appropriate for the food.
How to dry your AztecSeaSalt for grinding.
- Pre-heat oven to 250 degrees Fahrenheit.
- On a large baking sheet covered in parchment paper, spread a thin layer of AztecSeaSalt.
- Place salt on center rack of oven. (To keep your salt “RAW”, turn off oven now.)
- Bake for 10-15 min (or longer if oven is turned off).
- Stir to break up clumps.
- Continue until the salt has dried to your liking (humid climates may take longer).
- Turn oven off and leave in oven to cool.
- Store in an glass airtight container.
How to re-moisten your AztecSeaSalt.
In a glass container, add 1 teaspoon of water for every 8 ounces of salt. Stir in using a wood utensil. Seal for six hours. Re-stir and check that the salt breaks apart into fine moist crystals when pinched. If it is still dry, repeat the process.
Pinch it, Grind it!
Geordie and John
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