Knowledge Base > Dan Marek - Ask Me Anything (Office Half Hour)

Ask Me Anything (Office Half Hour)

Dan Marek - Ask Me Anything (Office Half Hour)

This event was on Tuesday, June 24, 2025 at 11:00 am Pacific, 2:00 pm Eastern

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to cours… Read More.

Recorded

Question:

Please explain how you would use black salt in recipes and the type of black salt you would use?

— Connie Prince

Answer:

So black salt, typically, I mean if we're thinking about the same black salt, it's uh, black salt is typically mine from an area that has a high sulfur content. So, um, has the flavoring, um, of sulfur to it. I can't name the exact brand that I use. I have one that's just like a, you know, like a grinder one as well. So it's kind of a thicker and you grind it down to the texture you want it to. I most often use it in tofu scramble to be able to make it mimic the flavor of eggs. Um, I don't use a lot of it, so I have like a container this big that's probably lasted me a couple years. Um, and it's pretty affordable to be able to do as well. Um, honestly, I wish I had a smaller container of it. 'cause iter it's like I don't really need that much of it, but that's typically where I would use the black salt if you're looking for anything that kind of has that eggy kind of flavor. So, um, you know, I've done, I can't remember the name of the dish where you bake eggs in like a tomato sauce. It's a very Greek dish, but I've done that with a tofu before and used the black salt in that as well too. But I did the tofu, um, instead of an egg and then, um, put the black salt over the top of it and it helps to mirror that flavor. A little bit of nutritional yeast as well too. Yes, Chua. Thank you, Patrick. Good. Um, yep. But that's a, a great dish to be able to do this with. Um, so other uses like, I mean that's typically the black salt that I think you're thinking of. There are other kinds of black salt too. Like I have a a, a black salt, um, from Hawaii that's actually from volcanoes and stuff like that. But that's just typically, um, a little bit of show and that's more for a finishing salt where you just put something on the end to add a little pop of color to it as well. But the black salt that I'm thinking of is more of the ulric, um, style.
Dan Marek

Dan Marek

Director of Plant-Based Culinary & Dev

rouxbe.com