This could be the greatest discovery of a lifetime since the pepper! Seriously, activate your tastebuds and try to fathom the depths of these tastes; sweetened salt and salted sugar.
We know how salted egg tastes like, lots of saltyness but no eggy taste. Or sweetened prune for that matter, sourish with a dash of sweetness to it. How about garlic infused mushrooms? Ok, now that is too pro for gluttons like us.
And I was also wondering, how can one produce sweetened salt and salted sugar. Do we ferment salt in sugar water or sugar in salt water for 3 months? Use evaporation technique by boiling salt and sugar water (70:30 / 30:70) under controlled flames?
Think about it, cooking would never be the same again if Knors or Maggie made cubes out of it. Sure you can't use sweetened salt or salted sugar in your daily coffee and tea. Nevertheless, imagine dumping these cubes in your chinese watercrest soup, apple pie mixture, assam fish...
Here's something interesting though... I was just thinking about how Salted Sugar would make a good name for a blog or website. Looked it up there is in fact a website with the name 'Salted Sugar'. http://saltedsugar.com
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