Syracuse fine salt, hand harvested by Syracuse Salt Co
$5.38 - $36.38
Syracuse Fine Salt comes from a father-daughter team in Syracuse, New York, who hand-harvest it from a brine well reaching more than 280 feet into the ancient seabed beneath Onondaga Lake — the formation that earned the city its salt name generations ago. The brine is evaporated slowly and finished by hand in small batches, and the ingredient list runs one word long. What sets this version apart from its sibling is the grind. Fine salt dissolves the moment it meets water or fat and spreads evenly through whatever it's in, which makes it the salt you cook with — into a brine, into bread dough, onto meat before it sees heat — while the flake handles the crunch on a finished plate.
Suggested Uses
Wet Brine — Fine salt dissolves in cold water without heating or hard stirring. For poultry, use about 50 to 60g (3 tablespoons) per quart of water and submerge 4 to 8 hours before cooking.
Pasta and Blanching Water — Salt the water until it reads distinctly salty, about 1 tablespoon (18g) per 4 quarts. The fine grind is fully dissolved before the water comes back to a boil.
Bread Dough — Weigh salt at 2% of the flour: 20g per 1000g flour. Fine salt disperses evenly through dry flour, so no single bite turns up sharp — weigh it, don't scoop it.
Dry-Brining Meat — Season 40 minutes to overnight ahead at roughly 1% of the meat's weight, about 1 teaspoon (5g) per pound. The salt pulls moisture to the surface, then reabsorbs as a concentrated brine.
Vinaigrette — Whisk ¼ teaspoon into 1 tablespoon vinegar or lemon juice until it disappears, then stream in 3 tablespoons oil. Salt dissolves in the acid, not the oil, so seasoning the acid first is how it spreads through the dressing.
Sweet Doughs and Caramel — Dissolve ¼ teaspoon into cookie dough, caramel, or custard. Fine salt vanishes into the batter and sharpens the sweetness instead of sitting in it as a grain.
Soups, Sauces, and Braises — Fine salt dissolves on contact, so add it in small amounts across the cook and taste as you go rather than correcting all at once at the end.
Suggested Uses
Wet Brine — Fine salt dissolves in cold water without heating or hard stirring. For poultry, use about 50 to 60g (3 tablespoons) per quart of water and submerge 4 to 8 hours before cooking.
Pasta and Blanching Water — Salt the water until it reads distinctly salty, about 1 tablespoon (18g) per 4 quarts. The fine grind is fully dissolved before the water comes back to a boil.
Bread Dough — Weigh salt at 2% of the flour: 20g per 1000g flour. Fine salt disperses evenly through dry flour, so no single bite turns up sharp — weigh it, don't scoop it.
Dry-Brining Meat — Season 40 minutes to overnight ahead at roughly 1% of the meat's weight, about 1 teaspoon (5g) per pound. The salt pulls moisture to the surface, then reabsorbs as a concentrated brine.
Vinaigrette — Whisk ¼ teaspoon into 1 tablespoon vinegar or lemon juice until it disappears, then stream in 3 tablespoons oil. Salt dissolves in the acid, not the oil, so seasoning the acid first is how it spreads through the dressing.
Sweet Doughs and Caramel — Dissolve ¼ teaspoon into cookie dough, caramel, or custard. Fine salt vanishes into the batter and sharpens the sweetness instead of sitting in it as a grain.
Soups, Sauces, and Braises — Fine salt dissolves on contact, so add it in small amounts across the cook and taste as you go rather than correcting all at once at the end.
Ingredients: salt
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