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Why Specialty Salts Are Worth Your Salt

Why Specialty Salts Are Worth Your Salt


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A recipe calling for “salt” used to be a no questions kind of deal. Now, though, there are enough types of salts to fill stores, let alone spice cabinets, and shops specializing in the product are slowly appearing across the country. The Meadow in the West Village, for instance, sells more than 110 types of artisan salts. Which can’t help but make one wonder: When a recipe calls for salt — which it almost always will — what the heck does that mean anymore?

Click here to see 7 Recipes Using Specialty Salts

Salt production worldwide is half-mined and half from the sea. From there, according to food science expert Harold McGee, the ingredient breaks down into the following categories: granulated table salt, iodized salt, flake salt, kosher salt, unrefined sea salt, fleur de sel, and finally flavored and colored salts.

Flake salts are less processed and frequently used as finishing salts, to sprinkle on a dish right before serving. The delicate and pricey Fleur de Sel (“flower of salt” in French) is also ideal as a finishing salt. Flavored salts, on the other hand, work as a ju ne se qua: an ingredient best for incorporating into recipes.

While many might think that gourmet salt is lavish or even ridiculous, Charmane Skillen founded her company s.a.l.t. sisters largely on the belief that salt can — and should — be a lot more than just something to keep in a shaker on the table. In 2007, she started out by selling unprocessed, unrefined sea salts in farmers markets, where she was hired to teach cooking classes. Today, s.a.l.t. sisters products — gourmet sea salts, as well as herb blends, rubs, and cane sugars — sell in stores across the country.

“I was intrigued by the fact that each salt had their own flavor and taste based on where they were harvested and their trace minerals,” said Skillen. “Another interest: salt, in its natural unrefined state, is healthy for us!”

The brand’s flavored sea salts include Black Truffle and Espresso Brava, and the natural smoked sea salts feature various woods, such as Hickory and Chardonnay. The brand also offers organic French sea salts, Hawaiian sea salts, exotic sea salts, flake sea salts, mineral salts, and traditional sea salts.

So when do you use what?

First, according to Skillen, “Only use unrefined salt in your home.” Second, “Never put salt in a salt shaker or on your table. The cook's job is to season food as it is being prepared.” And third, while you may not want to mix fleur de sel into your meatloaf, don’t think that specialty salts are just for special occasions. Get creative with the flavored salt options available in everyday cooking.

To get started, s.a.l.t. sisters shared some of its own cooking ideas with us: from umami-rich chicken salad made with porcini poultry rub, to a compound butter made with ruby-colored merlot sea salt. Check out these recipes for some salty inspiration, and throw the everyday salt over your shoulder.


Tim Grist Photography / Getty Images

Table salt is your standard salt, with small crystals designed to fit through the tiny holes in salt shakers. In addition to those cylindrical boxes on grocery shelves, you'll also find it in foodservice packets and on restaurant tables. Iodized salt is a form of table salt that has had iodine added to it to prevent a disease called goiter.

From a culinary standpoint, a cook's goal should be to season a dish properly so that it isn't necessary (or desirable) to add salt to a dish at the table. For that reason, and to the extent that modern home cooks have adopted this approach, the use of table salt for seasoning is much diminished.

Despite this, table salt is still widely used in baking. Besides contributing flavor, salt reacts with the glutens in wheat to make the dough more elastic. Moreover, its small crystals help it to dissolve in the dough, making it the preferred form of salt to use in making bread and other baked goods.


3 Comments

Andrea said:

I read recently that many people are actually deficient in iodine and we should eat more table salt as it has iodine in it.

Andy said:

Great comparison. I don’t usually think about which one I am using and which I should be using. Any opinion on those big sea salt flakes that tv chefs use? I would guess they are not worth the money, but I’ve never tried them.

Kathy Maister said:

Gourmet salts can get really expensive. For the beginner cook, unless you have developed a really refined palate, stick with table salt or kosher salt. Some fancy sea salts impart a very distinct flavor, which may taste quite different from what you were expecting it to taste like!


An unrefined gray flaky sea salt available in different sizes of grains, sel gris takes its gray color from clay-lined salt ponds in France where it is harvested. Its flavor and texture is very similar to both Maldon Salt and fleur de sel, but it has more minerality than either.

Its name means "flower of salt," and this renowned finishing salt comes in both fine and coarse crystals. It is exceptional on steamed vegetables or as a garnish atop a chocolate ganache cake for a sweet-meets-salty love affair. While some varieties are mechanically harvested, true fleur de sel-like Fleur de Sel de Guérande-is hand harvested from the surface of salt marshes on the coast of Brittany, France, using traditional wooden rakes. Among the finishing salts profiled here, fleur de sel is the saltiest.


These 4 Salts Are Worth Their. Well, You Know

The best salt to cook with is the one you cook with most often. Seasoning is about consistency above all else, and picking one box and sticking with it means that a pinch today will be the same as a pinch tomorrow will be the same as a pinch next week. But should you use sea salt or kosher salt? Table salt or fleur de sel? Most types of salt you buy are at least 97.5 percent sodium chloride and thus nearly identical. But they vary based on how and where they’re made and what goes into that last 2.5 percent. Here’s an overview of four common kinds, and when to use ɾm:

Iodized or not, table salt is milled to create small, uniform cube-shaped crystals. It has an added anticlumping agent to keep it “free-flowing.”
Use it: to season pasta water it dissolves quickly. The tiny size of the crystals can easily lead to oversalting, so make sure to sprinkle—not pour—it.

This is the workhorse of restaurant kitchens: Chefs know what they’re getting with every pinch. The name comes from the fact that the crystals are good at drawing out moisture from meat, so it’s used in the koshering process. This is what we use for all of our recipes!
Use it: any time you’re seasoning during the cooking process.

Unlike salt harvested from deposits in the earth, sea salt comes from evaporating ocean water. Fleur de sel refers to the delicate, fine crystals that rise to the water’s surface the classic version is hand-collected in Guérande, France.
Use it: for sprinkling over crudo or raw veg before serving.

Snow-white, pyramid-shaped crystals harvested from coastal waters. The most prominent producer is Maldon, which sources its flakes from the waters off Essex, England.
Use it: to add a hit of salinity and crunch to finished dishes like salads, seared meats, and chocolate desserts.


You're Probably Using the Wrong Salt for Cooking. A Chef Shows Us the Way

You can't cook without salt. It's as simple as that. But if you browse the grocery store, you'll notice there's more than one type of salt, and chances are you're using the wrong kind. Every kitchen task warrants a different variation of salt, but few amateur cooks know that. But really how important is it to pick the right salt?

"Many people don&rsquot realize that each type and brand of salt has a different concentration and that these differences will impact the final dish," Ayesha Nurdjaja, executive chef at New York City restaurant Shuka, says. "In the restaurant, if I bring in a different brand of salt than we typically use, all the recipes have to be adjusted in order to get a consistent result."

We asked Nurdjaja to break down some of the basics on your everyday cooking salts. Here's what you need to know about the essential cooking seasoning.

Table Salt

Table salt is also known as iodized salt because of the addition of iodine, which was first used to help combat iodine deficiencies, which can cause thyroid issues. Nowadays, few Americans face such a problem, but table salt continues to find its place in salt shakers on dining tables. Table salt is incredibly fine, and the addition of anti-caking agents can give it a metallic aftertaste. If you're at a restaurant, and the food is bland, don't hesitate to sprinkle table salt. But if you're cooking at home, table salt has some better uses. "Please do not use iodized salt in your cooking," Nurdjaja says. "Save that to gargle with when you feel a sore throat coming on."

Kosher Salt

Kosher salt is not necessarily kosher. Rather, its coarser texture &mdash compared to table salt &mdash makes it a better choice for koshering meat to better extract the blood.

"Kosher salt is the workhorse of the kitchen," Nurdjaja says. "It can be used for most applications and hits a sweet spot in terms of texture &mdash coarse enough so that you can feel how much you have when grabbing a pinch &mdash and flavor &mdash potent, but not too salty. "

If you're only going to carry one type of salt, she recommends making it kosher. Also note that different brands of kosher salt will have varying saltiness, so if you're switching up salt brands be sure to taste first and adjust measurements accordingly.

Sea Salt

Sea salt really can be anything. You can consider any salt as sea salt as long as it was harvested from evaporated sea water. They can come as coarse or as fine as the manufacturer wants. Flavors vary depending on the location of where it was harvested, and sea salt also carries minerals unique to its location of origin.

One specialty sea salt worth calling out is fleur de sel, which can only be harvested under perfect weather conditions. The salt is moist, and it clings to your tongue, giving an intense sensation of salt without actually being super salty. It's more often than not a finishing salt, which we discuss later.

Also, because sea salt's characteristics are intrinsically linked to where it comes from, you can't just use it interchangeably with what you usually use. As with any other ingredient, make sure to taste your salt before you add it. And remember, you can always add more salt &mdash you can't take it out.

Flavored Salts

Flavored salts, or seasoned salts, are salts that are infused with other ingredients. Garlic salt is a common type of flavored salt, and some brands can get funky with their pairings. For example, Jacobsen Salt Co. out of Portland, Oregon, makes a Stumptown coffee-infused salt, which it recommends for meats, red sauces, and ice cream floats.

Himalayan Pink Salt

Himalayan pink salt is a type of speciality salt that draws fans for its vibrant pink hue. For those who have tasted it, the salt has a subtle flavor that Nurdjaja likes to use to accent seafood. She says, "One of the ways that I like to use it is to lay a piece of fish on a slab of the salt and bake in the oven or to lay slices of fish crudo on top. This method allows the flavor to infuse slowly and offers a dramatic way to serve."

This type of salt is most often used as a finishing salt to retain its appearance, and dissolving it into food would be a waste because of its price.


Why You Should Salt Your Beer

I&aposm all for a fancy cocktail. There is a kind of delight in going to a tiki bar and guessing how many tiny garnishes are going to festoon your drink of many rums, or being presented with a meticulously made house special. But fancy cocktails aren&apost an every day occurence for me because of their expense, both in terms of money and in terms of the hangover they tend to extract the following day. More often, I&aposll go for what I think of as a beach cocktail, which is to say, some other things dumped into a can of neutral-flavored, cold beer that make it just a little bit fancier.

A beer cocktail usually requires some ingenuity and a cheap cold Pilsner, usually in a can for the sake of portability, but sometimes in a glass bottle too. This category includes Corona, Budweiser, Coors, Modelo, Miller High Life, and, yes, Natural Light. Heneiken or Rolling Rock are kind of pushing it, in terms of having a bit more of a robust flavor, but use what you&aposve got. Avoid IPAs, stouts, sours, saisons, and any beer that would be delivered to you in a fancy goblet in a brewery. You want a canvas that&aposs sort of neutral and not a huge flavor bomb.

From there, you can do all kinds of things. Add lime juice, hot sauce, and salt and you have a makeshift michelada. Add lemon juice and Aperol and you have a spaghett. Add grapefruit juice, tequila, and lime juice and you have a Grapefruit Beergarita. All these are very worthy options for patio sipping, or even for a take-along picnic cocktail. But by far the simplest, lowest effort "cocktail" I&aposve had in my rotation is this: Just add salt to your beer.

I&aposm not talking here about Beer Salt, the flavored Texas-based salts that I&aposm also a big fan of. I&aposm just talking about plain old salt. I keep a small tin of flakey salt in my purse at all times for emergency seasonings, because that&aposs the kind of watches-too-much-Top-Chef person I&aposve become, but any old salt will do. Add a pinch to your beer and you&aposll find that it enhances the taste of whatever neutral beer you have. Lemon or lime juice is great too, but if you don&apost have that, don&apost worry about it.

What you do have to worry about is that salt will make your beer foam up something fierce, so it&aposs best to drink about a third of it before adding salt. Apparently the addition of salt encourages carbon dioxide bubbles to cluster together and foam up, and if you aren&apost careful you&aposve got a third grade science-project volcano on your hands. But with that caveat aside, salting your beer, particularly if it&aposs otherwise not a strongly flavored beer, well, it&aposs not exactly a cocktail, but let&aposs call it a hack. A good one, and an easy one, too.


Break it down further

You can think of cooking salt in terms of Big Salt and artisan salt.

Big Salt is the bulk of what's sold in supermarkets and what's in our pantries at home. It is highly refined and is harvested by the ton with big machinery. And it's sold cheap.

Artisan salt is what you'll find in specialty markets and (sometimes) at well-stocked grocery stores. Harvested by hand over time, if it looks like it was made by hand, it probably was, Bitterman said. This includes salt that’s been smoked or blended with other ingredients for even more of a flavor punch. And yes, it can get pricey.

Put another way: Artisan salt is sea salt, but not all sea salt is artisan.

Salt-Baked Salmon with Citrus and Herbs


The Pickle, a food and cooking advice column, was written by The Art of Gay Cooking author Daniel J. Isengart. You can follow all of his work at his website.

Somewhere along the way, I picked up the idea that when a recipe calls for water, you should always opt for something like stock, wine, or dry vermouth instead. Do you agree? I think the idea is to always be adding flavor, but maybe there’s an argument for water sometimes.

I, too, have seen those nifty bird’s-eye view cooking videos of hands tossing ingredients into a slow cooker and then submerging them in commercial stock. Don’t believe the hype. Adding stock (or wine) instead of water ought to be reserved for two very specific instances: deglazing a pan in which some meat, chicken, or fish has been fried or roasted (don’t forget to pour out any residual fat first), and braising pieces of chicken or meat (usually on the bone) in the oven, covered with a lid but halfway submerged in liquid. In both of these cases, stock or wine is appropriate but not a must. If using wine, the sauce must be cooked until the alcohol evaporates (short and brisk if using a splash, long and slow if using large amounts, as for a coq au vin or boeuf bourguignon).

I remember once, when I moonlighted as a restaurant reviewer for a small magazine, being served a steak with a sauce that had not been reduced enough and tasted of alcohol. My review was so scathing that the editor shied away from running it. But cooking with wine is quite specific: White wine adds mildly sweet acidity whereas red wine ads a certain murky depth to a dish, neither of which are desirable when you are aiming for bright and fresh flavors.
As to vermouth, I find that, no matter how “dry” it claims to be, it is cloyingly sweet and overpowering, really out of place most of the time—with the occasional exception of a splash added to, say, a briny clam dish or an oyster velouté, or perhaps to deglaze a handful of pan-fried sliced artichoke hearts. I think the tradition of cooking with vermouth must hark back to less hedonistic times when it was the only acceptable liquor to be stored in the kitchen pantry, innocuous enough yet handy for stealthy swigs to boost not flavor but morale.

You might want to ask yourself whence your urge to “always add flavor” stems from, as if the principal ingredients you are cooking with did not have enough flavor on their own. While a good stock or broth (by “good,” I mean home-made) can boost the flavor of, say, a quickly reduced roasting fond, there is a risk of muddling the distinct flavor of the primary ingredients if used indiscriminately.

A few years ago, I found myself spending a couple of days with a gaggle of very earnest cooks and stylists in the kitchen set of a photo studio, helping prepare the dishes of a new family-style cookbook set for publication. The author was a well-funded banker’s wife who thought that the world needed another book with “easy recipes” for kid-friendly family meals. Funny how someone who in her life has all the time (and help) on her hands uses it to direct a huge staff to create a rather cloying book about saving time in the kitchen. In any case, the hallmark of nearly every one of the savory dishes in her book was the use of boxed chicken or vegetable stock, with the result that they all, unsurprisingly, ended up tasting the same: like cafeteria food. For all commercial stocks are aggressively overloaded with tomato, celery, carrot, onion, and, unless they are vegetarian, bone concentrates, not to mention “natural flavors,” which are really laboratory-distilled derivatives—as far from real ingredients as a computer is from a human being.

I recommend changing your habit and giving the actual ingredients used in your dish a chance to come into their own. In the long run, this will teach your palate to appreciate flavors that are “clean,” that is: pure, subtle, and refined. Or at least, instead of using ready-made stock, why not instead use the ingredients stock is made of—onions, root vegetables, leeks, aromatic herbs, a focused choice of spices, and, perhaps, some smoked or previously roasted meaty bones (I am thinking for example of the liquid used for simmering beans).

Finally, there are many better ways to “boost” flavor: browning both meat and vegetables is one of them adding fresh herbs, both early in the cooking process and as a finishing touch, is another. The French famously take out the “bad” fat out of a reduction (skimming off the liquefied fat from the meat you are cooking) before adding a “good” one—butter or cream. Yes, fat is a short cut to flavor sensation. You could say that it’s the oil that keeps the flavor machine running. Which is why restaurants use too much of it, but that’s a whole different story.

What’s your philosophy about salt? I have historically mostly stuck to coarse kosher and have toyed with Maldon as a finisher, but I see all these fancy pink and charcoal and other crazy ones around now. What are they for and do we need them?

Before moving to the United States, in the early ’90s, I only knew German iodized table salt (iodine was a government-prescribed addition to most salt in order to prevent the region’s historic iodine-deficiency) and coarse and fine French sea salt. I had never heard of kosher salt but quickly adopted it as my favorite cooking salt, loving the dry, medium coarse texture that made it so pleasant to the touch. Then, some 15 years ago, as America’s culinary awakening began to snowball, fleur de sel, imported and used by French chefs working in America, became fashionable, and I, too, adopted it as my finishing salt (it remains to this day the only import I bring with me from my annual trips to Brittany).

With these two, my and any reasonable cook’s needs were covered, but “gourmet” salts became such a booming business that the market was soon flooded with them, each of them vying for our attention. By now, Maldon salt from Essex in England has all but replaced fleur de sel’s supreme reign because of its comparatively lower price and its snow-white, extra-large flakes that are so attractive on Instagram and other visual platforms that rely on pornographic close-ups of food. The pertinent difference between the two is worth noting: Fleur de sel is, to this day, sun-dried and hand-harvested, most prominently in the Guérande region of Brittany and the Camargue in Provence, whereas Maldon salt is man-made: Brackish water is cooked in pans until the paper-thin pyramid-shaped crystals form, which must then be drained and oven-dried.

“Pink Himalayan salt” probably holds the current gold medal for most effective marketing. It is in fact not harvested in the Himalaya but south of it, in the Punjab region of Pakistan (I suppose “Pakistani pink salt” did not make the cut at the board meeting) regardless, its pretty color and claimed health benefits quickly made it a big hit with the un-cognoscenti. Speaking of salt fashions, black tried very hard to become the new pink, but I doubt that “Hawaiian black lava salt” will take its place, and rightly so: Far from being a natural phenomenon, black salt is merely sea salt mixed with activated charcoal, and it might not even be from Hawaii. Yes, consumers would do well to take their salt with a grain of salt. But I don’t doubt someone will eventually come up with a new marketing ploy for a new salt brand with a compelling story. In fact, I got one: Behold jade-green Atlantis salt—harvested from the bottom of the sea where ancient Atlantis rests. The flaky salt, perfect for fashionable crudo, is infused with the essence of green micro-organisms that give the aquatic fauna of Atlantis longevity. Long live Atlantis.

A word about flavored salts: They can be fun to play with, but one quickly tires of them. Better to make your own in small batches. I make one by rubbing hand-harvested, dried fennel pollen into fleur de sel, but you could do the same with any spice of your liking, like saffron threads or the delicate Piment d’Espelette, a coarsely ground sweet red pepper with a gentle fire. Stay clear of “truffle salt” unless you don’t mind its conceit (like “truffle oil,” it gets its heady aroma not from its diminutive specks of ground-up truffle shavings but from laboratory-fabricated “natural truffle flavor”). There is however one exception I have grown fond of: smoked salt. It’s delicious on raw salmon, buttery fingerling potatoes, or steamed asparagus.

When I sear meats over high heat, I often get hit with hot oil splattering out of the pan. Not fun! I’ve been thinking about getting one of those splatter guard things, but maybe I’m just doing something wrong in the first place? Help!

Take a look at any vetted restaurant chef’s hands and forearms, and you will see scars and blemishes from nicks, cuts, and burns. It comes with the playing field, and some wear these insignia with pride—the late, great Anthony Bourdain sometimes likened line cooks to pirates. However, there is no reason to rough it up in your home kitchen to keep up with them. The solution to your problem is twofold and easy, and it does not involve a splatter guard, which I dislike because it prevents you from seeing what is happening beneath it, and even more impractically, there is never any room to put it immediately after use, cumbersomely large as it is and possibly dripping with oil. First, the obvious: use less oil.

There is no need to ever add oil into a searing pan before adding a piece of meat. “Searing” means that you are not going to move it around—the whole point is that it needs to rest on or even be pressed into the hot surface to get a good browning. This is different from stir-frying, where the ingredients need to be ever so lightly coated in oil in order to glide smoothly across the hot surface as you toss them around. What this means is that you don’t need any oil in the pan beyond the exact surface of the meat. The way to achieve this is deceptively simple: rub a minute amount of oil over the entire surface of the meat you intend to sear before seasoning it with salt and spices or herbs or your choice (if the meat is wet to the touch, dab it dry with a paper towel first—water and hot fat create extra spatter). The added advantage is that the seasoning will now cling better to it, too. Now heat your searing pan well (the telltale sign for a stainless-steal pan to be hot enough is that a drop of water thrown into it should not evaporate into steam but rather turn into water pearls that happily scatter about) and place the meat into its center. This is where the second part of the solution comes in.

To sear meat, you need the pan to be continuously very, very hot. The pan should thus not be crowded with several pieces of meat, lest the temperature drop and the meat end up releasing a lot of steam, which prevents it from browning properly. Better to work in batches if necessary. Always clean the pan between batches. Most recipes will tell you to “wipe out the pan,” but that is a rather cute understatement: If there are any brown bits left in the pan, they will not only not wipe away but actually turn black during the next batch. Better to give it a rinse (or deglaze it with water or wine to build up a “fond,” saved in a separate bowl, to use later for a sauce) and a light scrub (without detergent!). Just make sure to reheat the pan as described above before tackling the next batch. Working in small batches also keeps the meat away from the edge of the pan, where oil spatters are more likely to spill onto the stovetop and your dainty hands. There is, however, one exception: If the meat has a round surface (as opposed to, say, a flat steak) tilting the pan slightly and wedging the meat into the curved or straight side is the best option to give it an all-around sear. Here, some splatter is unavoidable, but it can be kept to a tolerable level if the amount of liquid fat is minimized and you soak up any extra from the meat with a crunched paper towel.

One more detail: avoid using a small pan no matter what. Small portions do not call for small equipment, whether pan or cutting board—this is a fallacy I often observe in home kitchens. Think big, just this once, no matter the size of your space.


How Effective Is Natural Weed Killer With Epsom Salt?

Different people have had different experiences working with this weed killer. Naturally, it depends on the hardiness of the weeds that you’re trying to kill.

However, even considering this, you can’t expect this natural herbicide to be as strong as more toxic products like Roundup. Nonetheless, it’s much more responsible and wholesome to use something natural. In this way you won’t damage your garden or any of the animals who live nearby.

Furthermore, some proponents such as this author from Southern Living, are vehemently opposed to the use of such natural weed killers. Since natural weed killers aren’t actually absorbed into the plant and carried down into the root system, they claim that they’re as good as worthless.

Nonetheless, these natural weed killers can certainly kill the top, leafy growth of a plant. This makes them highly effective for plants that don’t have hardy or established root systems.

The author also expresses concern about the fact that Epsom salts – which are chemically known as magnesium sulphate – have actually been used as plant food for decades. She cautions that this might actually help your weeds grow rather than hinder them.

In either case, as long as you weren’t expecting a cheap DIY weed killer to be as effective as the highly toxic Roundup, you may still be in for a pleasant surprise.

Just remember that weed killers, natural or otherwise, are often nonselective. This is definitely true in this case. Nonselective means that it will target any plants it comes into contact with, not just weeds.

Would you like to write for us? Well, we're looking for good writers who want to spread the word. Get in touch with us and we'll talk.

Moreover, high concentrations of salt can damage soil structure and integrity, making it tough for future plants to grow. Be cautious of how much you use and make sure not to use it excessively in areas where you want to grow flowers or food.


7 Citrus Salt Body Scrub

Or how about the tangy zing of citrus? I love this as a morning scrub. When you use it in the steamy shower, the citrus keeps you cool and invigorated! It smells like sunshine, so if you use this during your morning routine, you'll feel energized all day long!

Ingredients:
1/2 cup sea salt
1/2 cup sweet almond oil
(can substitute light olive oil or vegetable oil)
1/2 teaspoon lemon zest
1/2 teaspoon orange zest

Directions:
In a medium dry bowl, combine all ingredients making sure to not let any water touch them as it will dissolve the salt. Pour mixture into an airtight container and store in a cool dry place.

To use: Just before showering, swirl ingredients together with your fingertips to mix. Clean body completely and just before exiting shower, apply Citrus Salt Body Scrub to body in a firm circular scrubbing motion with hands or a soft washcloth. Rinse off the mixture and pat body dry with a clean towel.

Homemade sea salt scrubs are actually better than store bought ones. You know exactly what's going into your scrub, you can use any fragrance or ingredient you like, and you'll never run out! They also make great gifts for your friends, because they're functional, fabulous, and thoughtful! Do you have any secret scrub recipes, or will you stick to these?



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