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by **Greyham** » Mon Jan 28, 2013 2:07 pm

Has anyone any idea where i can purchase Bay salt?
Does any one have any useful info on the properties/benefits of Bay salt, if any?

by **Greyham** » Mon Jan 28, 2013 2:30 pm

Do you mean a Bay flavoured salt? If so you could easily make your own. Bay salt is also another word for sea salt (Ameriacanism)

by **wheels** » Mon Jan 28, 2013 3:55 pm

Posted at 2.07pm

Greyham wrote:Has anyone any idea where i can purchase Bay salt?
Does any one have any useful info on the properties/benefits of Bay salt, if any?

Posted at 2.30pm

Greyham wrote:Do you mean a Bay flavoured salt? If so you could easily make your own. Bay salt is also another word for sea salt (Ameriacanism)

You taken to talking to yourself Greyham?

by **DiggingDogFarm** » Mon Jan 28, 2013 4:11 pm

~Martin

by **Greyham** » Mon Jan 28, 2013 4:22 pm

Not talking to self, that was an answer devonshire salt left me on twitter.
Would anyone concur?

by **wheels** » Mon Jan 28, 2013 4:44 pm

No, as far as I am aware it's not bay flavoured (as in the herb). It's called bay salt as it comes from a bay, as in the sea.

Or, that's my understanding anyway.

Maynard Davies refers to it as being specifically from the Mediterranean.

In a previous discussion on this:

DiggingDogFarm wrote:Interesting!

I found "bay salt" mentioned in some of the old meat curing books that I have, so I looked it up.

I always assumed that this definition was correct, it from another old cooking related book that I can't recall the name of right now.

Bay-salt is made by natural evaporation in the sun in southern Europe. It is large and coarse-grained and was thought stronger than common salt but in fact it is a better material for use in salting meats, etc., because it is slower in dissolving.

~Martin

Google sources also seem to agree with this.

HTH

by **Greyham** » Mon Jan 28, 2013 11:09 pm

Good stuff. makes good sense too. Gotta get back to my woodland one of my tamworth gilts is farrowing. six so far.

by **vagreys** » Tue Jan 29, 2013 12:47 am

Not an Americanism as far as I can tell. Use of the term in British butcher's guides goes back over 100 years, and there are references to bay salt in British cookery books from the 19th century.

by **captain wassname** » Tue Jan 29, 2013 9:34 am

Its from the same place as the City Rollers

Jim

by **Snags** » Tue Jan 29, 2013 11:53 am

Did they sing "Buy buy bay salt bay salt buy buy" ?

by **yotmon** » Tue Jan 29, 2013 1:33 pm

Snags wrote:Did they sing "Buy buy bay salt bay salt buy buy" ?

'Taxi for a Mr. Snags' !

by **captain wassname** » Tue Jan 29, 2013 4:41 pm

Thats them.Came from Edinburgh I think.

Jim

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