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Should a beginner tackle this recipe?

  • g

My daughter sent me this link, I think she's trying to tell me comething.

Check out the reviews. Plenty of advice on fine tuning the recipe.

Link: http://www.epicurious.com/recipes/rec...

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  1. I don't know, Gary, this could be a very complicated recipe. Must factor in type of water (tap, bottled, mineral, distilled, or "heavy" water). What about the salt??? Grey French, grey Celtic, black, iodized not to mention the cooking time affected by altitude. Could be this recipe prepared in Death Valley could be completely differant from one prepared in Denver. Reactive vs. non-reactive pan?? I think we should refer this one to Emeril. He's the only one silly enough to come up with an answer.
    Bob

    1. All I have to say is this certainly isn't how my grandma did it, and she boiled salt water for over 60 years! Just shows how much those fancy Epicurious folks know...

      1 Reply
      1. re: Will Owen

        Actually, like most recipes, this is a very good jumping off point. I've always wondered how much salt to put in boiling water -- people say that pasta water should be as salty as the Mediterranean, but that's not very helpful if you've never tasted the water from the Mediterranean!

        I had a roommate who was such a bad cook she literally burned water (she's put the pot on and forget about it until it boiled dry). She eventually became a very fine cook, but not before she ruined several pans.

      2. Oh man, this is really pretty funny.

        I think my fave review comes from "epi3 from Frankfurt Germany on 04/21/05".

        1. I liked this one:

          "You mean you can make your own? And to think, all these years I've been gathering roadside slush in the winter and storing in the frig in Tupperware for year round use. In the upper Midwest, its darn near impossible to find salted water in the warm months! Thanks Epicurious!"

          Thanks for the laugh on a Friday afternoon as I'm trying to get work done and head off ON VACATION!!

          1. I hate to question their info (I love Epicurious!) but that is not the way at all.

            First you have to pan roast the salt. I prefer a big grain (kosher will work, but sea salt is the best)

            Once you detect that salty/nutty. . salt smell, remove the pan from heat and set aside.

            Make sure your water is room temp before you add it to a large stock pot. If you take the water right from the fridge, you will lose a lot of flavor.

            Bring the water to a boil before you add the salt.

            If you add it too soon it will be tough.

            4 Replies
            1. re: Tugboat

              you forgot the part where you caress the sides of the stock pot three times, right side then left (a la karate kid... wax on, wax off) before heating... and to always stir it counter-clockwise else it will be too salty

              reverse directons for those south of the equator of course.

              1. re: withalonge

                But what kind of pot? Stainless? Cast iron? That funny other kind that costs a fortune? Don't leave us hanging like this!

                1. re: Nyleve

                  You have to pan roast the salt in a well seasoned cast iron fry pan.

                  Then you move it to the stock pot.

                  1. re: Tugboat

                    Don't forget to deglaze the salt from the cast iron pan with a half cup of distilled water before ading it to the stock pot (non reactive stainless steel, I should think)