This is the greatest salt that ever existed.
It's called flaky salt, and if you buy a lot it is expensive.
So expensive that I said; "You know what?
I can make this from scratch".
That is exactly what this video is all about.
I'm gonna show you how I got great results making it 100% from home.
And it turns out that it's even better than the ones that you can buy.
And most importantly we are only making incredible salts to go along with amazing steaks, as
we all know they are a perfect marriage.
And for today I'll be showing you three different versions that I found out are the best ones
I made.
This is making the greatest salts for incredible steaks.
So let's do it!
And I'm gonna start off with the plain, basic, flaky salt.
Now you could make this 100% from scratch from sea water and if you live near the ocean
you just gotta make sure you harvest good water.
But if you are like me and you don't here are the measurements.
For every one liter of water you want to use 200 grams of salt.
You can use any salt you like, it could be sea salt, table salt, coarse salt.
It does not matter, any salt will work and by the end of this video you're gonna completely
understand why.
Remember this, all salts are the same, just the way that they are made makes a difference.
So after pouring 4 liters of water and 800 grams of salt I mix everything well because
now is time to bring everything to a boil.
Now this is a crucial part that you do not want to make anything different.
As you can see I am using an enamel cast iron pot, you don't want to use anything else for
this, if not you will completely ruin the salt and also your pot.
Even stainless steel will not work, I've made that mistake twice and is just a no go.
You see when you are reducing salt it is extremely corrosive and it will basically eat any pot
you have, however for some reason the enamel does not get eaten.
So if you don't wanna have a new pot by the end your done with the salts definitely use
one of this.
You want to reduce everything to one third, if you do any longer than that you will not
have the same results.
As you can see, once I was done, this is what it looks like.
The very beginning of flaky salt is this.
The first initial crystals right on top are amazing, and they will be your largest crystals.
As things cool down you will get layer by layer being formed and it is mesmerizing to
watch them fall like this.
To harvest them is very easy, just use a strainer and take out the top layer.
As you can see you will be left with some incredible crystals and as they dry they will
get even better.
But hey, you are not done yet.
That brine solution is gold, and I highly recommend using a glass container for the
next step, that's because you already know is very corrosive.
So only using the brine throw everything in there, then you want to put it in your oven
at 350 degrees fahrenheit.
As this is baking you are going to get more crystals.
And all the salts that is left on the bottom is also good, so make sure you don't throw
anything away.
But after about 30 minutes in the oven look what's happening to the salt.
As the water starts evaporating you're gonna get more crystals.
Some of them will be super fine, but others will be like a perfect square, and it is the
magic of flaky salt.
Be aware of your oven because by the end you might need a good clean up, but hey is totally
worth it, it's not a big deal.
After about an hour and a half in the oven this is what it looks like.
As you can see I still have a little bit of water left.
You don't want to let it evaporate all the way, a little bit of water is actually in
your benefit.
As you can see I was left with some incredible crystals.
And even though the edges are not like flaky salt I can also use them as coarse salt.
Now the only thing left to do is to remove the water, and as you already know the job
for that is a good strainer.
I also highly recommend using paper towel for this, it will speed up the process.
And remember to let it air dry for at least one day because once that's done my friends
you are left with the best salt there is.
I mean, take a look at this!
This will cost you big bucks if you're trying to buy it.
Now for me, all I spent was three dollars.
If you're buying a big bucket of salt is gonna cost you anywhere between 30 to 35 dollars.
Now that is big savings to me.
This leaves more money to buy more meat.
Since I've shown you how to make this wonderful salt I want to show you a different version
and this one is even easier to make, and here's how.
Into a food processor I threw in a half a cup of garlic, followed by a quarter cup of
salt, then you want to blend everything into a paste.
In the end you should be left with something like this.
I highly recommend you using a parchment paper for the next step, that's because we wanna
spread it out as thin as possible.
Since garlic has a good amount of moisture to do this is not that difficult.
As you can see once I was done this is what you are looking for.
Now the only thing left to do is to get rid of all of that moisture and for that you already
guessed it, we gotta throw it in the oven.
Now you and I both know that garlic burns really quick, so you wanna set your oven at
225 degrees fahrenheit.
And for this one I can not give you exact time, you gotta keep an eye on it.
At least for me it took no longer than 25 minutes.
The last thing you want is for the garlic to burn, because this should be what you're
looking for.
As you can see everything is nice and dry.
Now the only thing left to do is to break it into chunks because your garlic flaky salt
is done!
This is the awesome part about making salt at home, you can make the flakes the size
you want.
If you want a nice crunch just leave it nice and large, but if you don't just smash them
up a little more.
But that's how easy it is to make flaky garlic salt.
The possibilities of making different types of salt is endless.
I'm gonna show you a different version using some herbs.
Into the food processor I threw in a little bit of garlic, followed by fresh thyme, a
good amount of salt and a zest of an entire lemon.
Blend it well until everything forms into a paste.
The great thing about it is that you can adjust this on the fly.
If it's too dry just add a little bit of water, and if it's too wet, just do the opposite
by adding some salt.
Because once you are done you should have a paste like this.
As long as it's nice and easy to spread you are doing everything right.
That is how easy it is to make incredible salts.
The only thing left to do is to throw it in the oven as you already know the process.
Because once you are done check it out.
I mean that's how easy it is to make incredible salts at home.
And I hope that I gave you the idea so that you can be as creative as possible and make
something incredible for your family.
Because this is the best way to go to make custom salts for incredible steaks.
Talking about steaks check it out what I got today from my meat dealer.
Sometimes your meat dealer wants to hook you up and he sent me this.
I mean the marbling of this cut is incredible.
It's called chuck flat tail and even though you can not see that much marbling right now
but let me clean this up, take out all of the silver skin, slice them into steaks and
now you take a look at this.
It almost looks like Japanese Wagyu A5 but it is not and the marbling is ridiculous.
That is why you gotta have a good meat dealer because when he gets new products like this
he will hook you up, and you might just be the first one to try incredible pieces of
meat just like this.
But now as you already know there's nothing to do with this except to cook it.
That's because I'm gonna be using the salts that we just made to test this incredible
meat.
So for that the first thing I'm gonna be doing is putting a beautiful sear and using some
butter.
Once that's done I'm gonna cooking them in indirect heat until they reach an internal
temperature of 135 degrees fahrenheit.
So now I say it is enough talking and it is time to cook them.
So let's do it!
Alright everybody, here we have our beautiful steaks.
Are you hungry Maumau?
-Steak!
Yes, yes I'm hungry!
- So today I have an experiment, as always -As always -But a good one, nothing bad.
-Ok.
-Alright, because.
-Judging by that over there it doesn't look too crazy except for - That one looks a little
weird?
-It looks like corn flakes.
-It does look like corn flakes, you're absolutely right about that.
Let's switch this one here around, it's just about the salt, I made all these salts from
scratch.
-Those are salts?
-Yea those are salts.
We got here regular flaky salt made from scratch, garlic flaky salt might be too salty.
-It is very garlicky, very salty.
-It's salt Maumau and then, -Wow!
-Are you ok?
I didn't expect you to do that you just basically ate salt.
-Salt and garlic.
So there's nothing to it I wanna know which one is better, you should get like a nice
little crunch.
So basically we're gonna do something like this, yea, right on top like flaky salt and
a little bit of the garlic salt right on top.
And then this one here is kind of like ah herbs.
A little bit of herbs a little bit.
-Ok I kind of want to try that one too.
-Ok try it.
Ah really Maumau?
It might be real salty.
Maumau is like you're eating salt Maumau.
-It's salty and acidic.
-Yes there's a lot of a lime zest, sorry lemon zest everybody.
Lime is green and lemon is yellow.
Maumauzin this is one hundred percent home made a flaky salt.
-Alright.
-So let's try it, you are used to the Maldon salt we use it all the time.
Let's see how it compares.
-Let's do it.- On a piece of wagyu by the way.
I'm salivating just talking.
Cheers everybody!
-Cheers.
-Nice little crunchy.
- I like the crunchiness, I like the flavor, I mean is just salt but is a good salt.
-Yea it's just salt Maumau really enjoys eating salt by itself everybody.
-I like salty food.
-I do not recommend you doing that, that's not a good idea ok.
For me same thing as the Maldon salt.
-Delicious.
-Very nice alright I'm excited to try this one.
This one is basically just like a garlic salt.
Don't overdo it ok Maumau.
-Ok very little.
-Maybe a little bit more, maybe a little bit more like three little pieces.
Oh I like that one.
-Yea.
-Oh I like that one.
That one is amazing everybody.
-If you like garlicky steak, make that have it ready you don't have to worry about the
garlic when you're cooking.
Salty and garlicky like vampire beware.
-Powerful!
Powerful -But on top of a steak like that, woah.
-Really, really nice.
And it's a little crunchy.
-Yea a little crunchy.
-That's amazing everybody that's so good.
-That is so good.
I can't wait to try the last one.
-This one is amazing.
-I'm gonna grab one over here already.
-Go for it Maumau, Maumau is ready everybody just a few pieces don't overdo it Maumau.
-No, nothing crazy.
-I'm ready for this one.
You're ready for this one Maumau?
-I'm ready for it.
-Ok this one seems very citrusy like you said, let's try it.
Cheers everybody!
Wow so different.
As soon as you take a bite everybody it is extremely different.
-But the steak is not as acidic, but is like zesty.
-Yes!
- A little zest.
-A little zest on top of it.
-That is phenomenal.
As always, don't over do it because it is salt ok.
It's salt everybody.
-The doctor is gonna have some stern words for you if you over do this.
-Honestly I think all of them work like a charm.
Maumau, out of all of them, which one is your favorite one?
-For the steak, I like the garlic one.
-The garlic one ah.
I have to agree with Maumau 110 percent it is also the easiest one to make, you know
what I mean because it's only garlic.
It's basically roasted garlic, let's call it what it is.
It's roasted garlic because I roasted a little bit.
This one is amazing everybody, phenomenal.
This one here, the hers is good as well but nothing compares with just the garlic, it
is amazing.
Now it is missing a little bit of pepper.
I wish we had some pepper, but we want to judge just the salt and no pepper.
If you throw in a little bit of pepper as it's cooking the steak.
Anyway guys these are the results.
I hope you guys enjoyed this video, give it a try to make your own flaky salt at home.
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Thank you so much for watching and we'll see you guys on the next one.
Take care everybody.
Bye bye.