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Red Boat salt

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    Red Boat salt

    I bought some Red Boat Salt and dry brined some baby backs for 48 hours. The ribs came out great. However, I also tried a new rub, and hit them with a sauce. But I think the salt really added a lot of umami. I'll have to give it a shot with a simple steak next time to further assess the situation.

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    #2
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      #3
      I've been thinking about trying this...

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        #4
        I don't believe it's meant to be a dry brining type salt if that's what you're inferring here. I know Viet cooks use it for a flavor enhancer, brining may be a bit much.

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        • Attjack
          Attjack commented
          Editing a comment
          Disagree.

        • Troutman
          Troutman commented
          Editing a comment
          Just saying that’s what I heard. If it works as a salt brine great, you might be on to something 👍

        #5
        Interesting. I use their fish sauce. Have to give this a try.

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          #6
          It's anchovy flavored salt.

          https://www.epicurious.com/ingredien...ything-article

          Oddly enough, i'm one of the few who loves anchovies in Greek salad and on pizza. At ten bucks, it might be worth a try, but I think I'd just use it on beef at the table. . . at least at first.

          Like ofelles we use their fish sauce, particularly in Asian dishes.

          Comment


          • Bkhuna
            Bkhuna commented
            Editing a comment
            I've been using Red Boat fish sauce for years. A few, and I mean few, drop adds great Miami to many thing. Wonderful in tomato sauces.

          #7
          Potkettleblack suggested this link a while back. I have not tried it myself but it "may" appeal to someone.

          Blogger is a blog publishing tool from Google for easily sharing your thoughts with the world. Blogger makes it simple to post text, photos and video onto your personal or team blog.


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          • Attjack
            Attjack commented
            Editing a comment
            I hadn't seen that link but that's what I'm after by dry brining with it.

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