Vitacost Himalayan Pink Salt - Fine Description
Still using the same old table salt? It's time to shake things up!
When it comes to seasoning your favorite foods, this Himalayan pink salt is the perfect pick.
Does not supply iodide.
-
Gluten Free
-
Vegan
-
Packaging is BPA Free
Directions
Keep dry and at room temperature (59°- 86° F [15° - 30°C]).
Free Of
Gluten, animal ingredients.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 teaspoon (1.5 g)
Servings per Container: 208
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 530 mg | 23% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Not a significant source of saturated fat, trans fat, cholesterol, dietry fiber, total sugars, added sugars, vitamin D, calcium, iron, and potassium.
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general
nutrition advice.
Other Ingredients: Himalayan pink salt.
Product of Pakistan.
Warnings
This salt does not supply iodine. A necessary nutrient.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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Homemade English Muffins
[vc_row][vc_column][vc_column_text]There’s a certain elegance in simplicity, and nothing proves it quite like homemade English muffins. Made with simple ingredients, golden and airy from the skillet, they invite you to linger over breakfast. The butter and
raspberry jam melting into every crevice feels like the most unhurried delight in the world.
Homemade English Muffins
- 2-3/4 cups all-purpose flour
- 2-1/4 tsp. instant yeast
- 1 tsp. salt
- 2 Tbsp. sugar
- 3/4 cup milk
- 1/2 cup water
- 3 Tbsp. butter (melted)
- 1 large egg (room temperature)
- Semolina flour (or cornmeal, for dusting)
- In saucepan, warm milk, water and sugar together until about 110 degrees F. Stir in yeast and let it sit until foamy, about 5-7 minutes.
- In large bowl or in bowl of stand mixer, mix together flour and salt.
- Into saucepan with yeast mixture, add melted butter and egg.
- Pour liquid mixture into flour mixture. Using stand mixer or hand mixer, mix on low speed, then increase to medium-high, until dough is smooth and elastic, about 7 minutes.
- Lightly oil a mixing bowl and transfer English muffin dough. Cover and let rise until doubled in size, about 1 hour.
- On floured work surface, gently pat dough to just under 1-inch thick. Dust two baking sheets with semolina or cornmeal.
- Cut dough into rounds using 3-inch cutter and place cut-outs on prepared sheets. Cover loosely and let rise again about 30 minutes.
- Heat skillet or griddle over very low heat. Sprinkle semolina or cornmeal on cooking surface. Arrange dough rounds on griddle or skillet, cover, and cook 5-6 minutes per side, until golden-brown and cooked through.
Find these ingredients (plus all your pantry faves) at Vitacost.
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