In article >,
"Bob Terwilliger" > wrote:

> Here's my question: If I made dissolved a lot of salt in port, then dried
> that brine in a flat pan, could I get flaky port-infused salt out of it? Or
> would the salt "squeeze out" the port as it crystallized?
>
> Bob, who thinks that port-infused flaky salt sounds interesting

It may be simple, but it isn't trivial. Crystallizing tends to purify
substances. If you do it carefully, and the wrong way, you will get
pure salt, with no other flavor. Obviously, the makers of "finishing
salts" and "sea salt" want the impurities that give the salt its flavor,
to remain.

Of course, we all know that oil and water don't mix, so butter,
margarine, mayonnaise and another ton of emulsified food products don't
exist.

I'm sorry to be of little help, but I'll offer this: as the directions
for making large crystals of pure salt call for very slow evaporation
and no disturbing of the solution while crystals are forming, I would
guess that you would want to do the opposite. That means faster
evaporation and occasional stirring. A turn in the blender or mortar
and pestle afterward might not hurt, although I'm just guessing here.

--
Dan Abel
Petaluma, California USA