/ck/ - Food & Cooking

I did succeed in getting some pretty solid slabs, these are upside down.
the thin bits still crumble, I don't think it's possible to improve that without much higher temperatures and better salts without the anti-clumping agents.

>>12718264
yeah a salt dough did come to mind, but the problem with that, is it limits the lifespan of the salt.
in theory I should be able to re-use the salt as long as I am able to dry it repeatedly
though these batches are clearly fairly contaminated, they could be recrumbled and washed, then filtered
but of course i'm not going to do that unless I really have to

>>12718262
you know, I bet the saline water soaking into the parchment also did a number on it, since the salt would be baking directly into those black lines.