Salt (was RE: [Sca-cooks] pickled grapes)
Robin Carroll-Mann
rcmann4 at earthlink.net
Mon Oct 7 08:00:09 PDT 2002
On Mon, 7 Oct 2002 09:51:24 -0400 Jeff Gedney <Gedney1 at iconn.net> wrote:
> Mineral
> salt frequently has other chemicals, clays and
> oxides that color it anywhere
> from a pale pink to an ugly brown.
> It would have to be refined to whiten it.
> You did this by mixing it in a dep vat of water
> and letting the particulate
> matter settle out, drawing it off and putting
> it into shallow pans to
> evaporate off and recrystallize.
The Menagier gives instruction for this.
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