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Salt 5th July 2010

July 9, 2010

“The ability to salt food properly is the single most important skill in cooking. When new cooks start at the restaurant, this is one of the first things I try to convey. Salt is the primary seasoning ingredient we use. It heightens the flavour of everything across the board, no matter what you’re doing: even some sweets. Without it, the flavour of meats and vegetables and fruits is a little flat, dead … insipid. Salt opens up flavours, makes them sparkle. But if you taste salt in a dish, it’s too salty.”

It all started as an idea lets put on a salt tasting event? Why Not? Why?

I had my doubts when Helen from Arbon Publishing asked me to host a salt event I thought to Myself Who would come to that?? Well it turns out quite a few People.

With 80 people coming and a show to put on we had to make it work. We had a salt tasting section (pictured above) of some 20-30 different types of Salt with suggested matchings, for people to try. Have a crack at a cumquat then sprinkle salt on your tounge and bite in again. The first bite will be very sour. The second delicious as th salt has taken all the bitterness away.

We used that fact in our cocktail. The gracious people at Ten Cane Rum sponsored the event so we made a cocktail with cumquat marmelade, chilli, pineapple juice, Ten Cane rum and of course a Hawaiin Volcanic salt rim.

Jen from Capital Wines also sponsored the event with “The Swinger Sauvignon Blanc” and “The Backbencher Merlot”. these did not really have much to do with salt but certainly made the evening more enjoyable.

Finger food was supplied By MUMU Grill.

Menu

Cured salmon with marscapone and flying fish roe on Leb Q’s

Cured Salmon
Fillet and pin bone salmon.
In a plastic container
Cover fillet in a mix of

1 cup salt
1 cup brown sugar
2 tbs sechuan pepper
2 tbs fennel seeds
2 tbs coriander seed
Zest and juice of 2 oranges.

Cover Leave in fridge for 2 days.
Remove and wash.
Ready to eat.

Salt cured beef fillet with cucmquat marmelade and house made bread

And of course. Its MUMU Grill so we have to have Jamon.

Scallops seared on salt tile,

Salted Pineapple wafers wrappeed arround dark chocolate mousse.

Salted pineapple wafers.
Finely slice peeled pineapple in halves core removed.
Lay on baking paper on a metal tray
Lightly salt using Sea salt flakes
Leave in warm area overnight until dry.

Make dark chocolate mouse as per Salt book.

Wrap chocolate in pineapple wafer. Pop in mouth

If that is not enough we have a selection of flavoured salts and different salts to taste.

Welcomke to the salt Event by chefmumu

What does it mean to salt wisely and well? Fritz Gubler and David Glynn advocate a ‘salt wise’ approach to using salt, whether as an ingredient or a condiment. The authors advise that we need to be aware of the salt that we eat. We need to know how salt tastes, and if we have used too much, or too little. We need to use the right salt, in the right amount, for the right dish. To that end, this book contains a comprehensive guide to today’s bewildering array of salts, to help you ‘know your salt’.

There were 4 different stations at the salt event.

The Kitchen where Chris CranswicK_Smith and I did cooking demonstrations. We cooked Snapper in salt. scallops on Salt tiles (pictured above) Cooked Beef Tagliatta on the slat tile (recipe to follow)

Beef Tagliatta

First season with sea salt and Black pepper then sear sirloin, t-bone, or scotch fillet of grass fed beef on grill.

Slice into .5cm strips and lay on salt block or on fine sprinkling of sea salt.

Drizzle with extra virgin olive oil, chopped rosemary, and chopped garlic.

Cook at 150 degrees for approx 17 mins or untill medium rare.

Serve and enjoy

Chris demonstrated curing Beef and Salmon.

Making your own Salt Demonstration.

We had a station teaching people interactively how to make their own Flavoured salt. Jalepeno, lemon, orange, lime, sechuan pepper.

There was a salt tasting section described above.

And Lastly Fritz the Books author ran a class on salt presentation.

All round a great success. Arbon Publishing and I have talked about puttintg together a salt market for one day during the Sydney International Food Festival. so watch this space.

A massive thanks To Denea from Gourmet Rabbit for the Photos and Helping us to market the event.

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2 Comments leave one →
  1. July 10, 2010 12:14 pm

    looks like a great turn out and yummy food. hope it was a successful night for you 🙂

    • mumuland permalink*
      July 10, 2010 5:38 pm

      very interesting and great event. i was very happy with how this one turned out

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