Brad Makes Salt From Scratch | It's Alive | Bon Appétit

trust the golden fish a man right there good official guy what the hell was he doing catching cod or something today we're out in he tarts bay with our buddy Ben from Ben Jacobs and salt today we're gonna be doing a little start to finish salt making for a lack of better term we're gonna dehydrate some water I mean it sounds simple but I'm sure there's a decent amount of science to it let's go see how that's all done out of any OH beach weather Vince you breathe that in it's like [Music] [Applause] [Music] get comfortable we're here with Ben from Ben Jacobson from Jacobs consult I see you have a bunch of what looks like a giant stockpot filled with salt water brine mixture whatever in fact going on right now we're we're evaporating seawater plain and simple but most importantly removing calcium and you can imagine tasting this yeah it's like it's bitter and it's taste choppy Wow little layers on that Vinny straight-up calcium good for your bones and bad for your salt took us three years to find this property and it's an old oyster farm yeah so we converted it to our salt production facility so we have a PVC line that goes into the bay and we're able to pump back without it so this whole room is just evaporation yeah exactly this is bulk evaporation we are removing seawater at a very specific solidity and getting it to a concentrate right yeah awesome how's that far dude and then the evaporated product you don't let it go bone-dry out his own no but you make it you evaporate it to a certain to a very silvery level yeah we call it a brine salt baking Brian what do you do with that brine so then we pump the Ryan inside to stainless steel evaporation pads as you can see may check this out but on the bottom there he's all the salt crystals that I heard started in the floor and bubbled in my mind I always thought like you would have to evaporate all the water right and then this salt would be at the bottom yeah but so once it gets to a certain salinity level then naturally the crystals would start to form yeah so that the the crystals form once it hits that salinity level and then they they become more dense than the Brian they fall to the bottom and then we harvest the salt crystals and then dry them out start from the edge and you want to go slowly because that's the point that most exactly they're pretty delicate but I mean look at that it's Wow pretty cool yeah that's real cool I mean that's that's gorgeous and then you want to just spread it in here really nice and gently now you wouldn't want to go stacking that right so the exactly shovel will go in a new bin kind of thing correct yeah mind if I do a little Scooby scoot would love it yeah look at that Vinny my first saltar was fun nice I'm gonna check this out on the bottom side we can see all the leg little layers and lines now why does it form like that that's the the way NaCl naturally forms again under the right conditions from here what do you just kind of let it air dry or do you have a good room where you dry it in yeah so we stack them on our speed racks here at a slight tilt so though all the grind slides out of it out yeah exactly and then we'll move them into our back into our dehydration room you know if any of that seems simple but there's a lot that goes into it it's amazing that's easy alright so we were just in those final evaporation tanks yeah you bring them in here and this is what so like a big dehydrator it's a big dehydrator so this is all flaky salt yep metal flakes in there Wow it feels so much different than when it dries yeah and they'll dry a sheets and then when we sift them they'll break apart a little bit cool and then I noticed over here yeah a little bit of a little pink thing going this is our Pinot Noir salts it's made with grow show cellars Pinot Noir from Lululemon Valley we gradually apply wine to it and over a couple of applications it absorbs the colors and flavoring oh yeah clean salty but a little bit of lingering of that like crepey wine kind of flavor a little bit of tannins I really like that Vinny well Vinny I'm sweating let's go let's go let's get out of here and bah humbug humbug so in here we dry our kosher salt and our kosher salts made the exact same way as a flake salt but it just comes out of the pan at a different time okay and you can see the difference here it's much much finer grained and less of a finishing salt will again every day why not be a heaven oiling whatever it is all yep exactly I almost feel like we're in like a weird episode of Breaking Bad like this isn't really so and you're just cooking up like that yeah that bun bag goes off back in the day used to be a currency if I'm not mistaken right true we got a nice little thing here showing the different different grades of salt starting with the big you know that nice finishing flaky salt and then just kind of working down into you know it looks like kind of like that kosher salt just for everyday finishing whatever into man will make the party happen and it's one of those things where I mean salt is kind of taken for granted for lack of a better term you know you use it for everything it's the most effective way to elevate everybody food absolutely you know from your flavored salt so your flaky salt to your kosher salt you know it's just all about getting a better quality salt product out to the people all natural you know there's no no BS no preservatives nothing no anti-caking agents nothing just straight clean sea hey let's have some fun all right all right well a big round of it big round of applause whoa uh Ben Jacobson cranking out some hand harvested pure flaky sea salt within two weeks it goes from the bay into those beautiful flakes salts not alive but everything that we you know love to eat out of the ocean thrives on it and just life in general needs salts like anything there's a lot of good salts out there there's a lot of bad salts you know buy good stuff get yourself some order it online call me call Ben call Vinny call whoever you want you know call Santa Claus regardless we'll get you some salt boom see you later baby let's go Bon Appetit skipping into blend led anyone come my own there with me running the second a wet little slippery oh oh no quick sentence all right I'm gonna skip this one for you Vinnie Oh buddy boy that was good one Pacific Northwest got some great skipping stones not as much I was just up in Minnesota Minnesota and we were up at Pebble Beach by far the best skipping stone beach I've ever been to in my life I counted about 75 state record Oh Vinnie we're in it man we got the steam going you cook you come here on a nice winter day bud you know living the dream man oh it just feels so good this is great great for the pores great for the lungs oh what's in here you wondering Vince just buckets of calcium if anyone needs calcium for whatever just DME then we'll figure it out just take a moment silence and enjoy this we got Luca the dog reminds me of the Goonies we got wild life back there he knows was that a crane or wonder why they call him heron either way he's over there fishing like hell what are these geese sure are they know where it's at we're in that big old muddy beach I'm Jesus I'm a boy stares everywhere Vince that's cool I'm kind of blown away by the landscape here you know I always thought I'd like the the Pacific Northwest but man beautiful stuff and I'm a sucker for fog you know no no cheese nothing wrong with a little fog Vince I think it just adds a nice little little romantic vibe you know

Channel: Bon Appétit

Views: 2,932,685

Keywords: salt, what is, brad, brad leone, it's alive, alive, fermented, live food, test kitchen, how to make, fermentation, probiotics, make, bon appetit brad, brad bon appetit, salt making, brad makes salt, brad salt, salt brad, how to make salt, how salt is made, what is salt, make salt, sea salt, sea salt making, make sea salt, how to make salt water, salt water, how to make a salt, brad salt making, table salt, food, bon appetit

Id: MW0W4ewiGaQ

Length: 7min 56sec (476 seconds)

Published: Thu Mar 01 2018