My first inclination was to dehydrate the preserved Buddha's hand puree but some long forgotten piece of knowledge— an elemental fact, in fact— kept knocking at my logic, insisting that it would not turn out the way I thought.
It was the salt.
Salt does not evaporate. I learned that in third grade science class while standing over a pot of boiling salted water, watching the water vaporize and leave behind a film of salt clinging to the bottom of the pot.
Common salt is an ionic bond of sodium (Na) and chloride (Cl). When it is dissolved in water, the Na and Cl atoms pull apart and seem to disappear. Take away the water and the atoms reunite because they are electrostatically attracted to each other.
Remembering this put a spin on my intentions for the puree. Looking at it anew, I estimated that it was roughly 70% solids suspended in 30% water but there was no way to evaluate how much salt the preserved citron had absorbed. Judging from the taste— quite a bit. I had every reason to believe that if I removed the water from the puree I would be left with dehydrated flavor solids clinging to re-formed salt crystals, or an inherently flavored salt.
I would risk scorching the solids if I evaporated the water on a stove top. And I couldn't wait for the slow process of low temperature dehydration to find out. So I turned to the microwave.
After trying to heat a mass of the puree in the microwave, I quickly remembered something else I had forgotten: molten salt conducts electricity. Alarmed by the sparks flying around my 2-month-old microwave, I quickly removed it and thinly spread the puree on silpat and returned it to the microwave. It sputtered a bit, but no sparks. Ten seconds later, the puree had transformed to lacy fragments of crunchy, lemon-infused salt.
After my brain stopped reeling from possible uses, I was left with some questions:
- Could the process be hastened by simply dissolving salt in a puree and dehydrating, or did the six-week-long preserving affect the outcome?
- Did the acid in the lemon juice (used in preserving) come into play?
- Did the re-formed salt crystals trap the solids or are they clinging to the crystals?
- What is the yield point of a salt solution (i.e. how much salt can be added to water before it will cease to dissolve)
- How much salt is necessary for the product to qualify as a flavored salt instead of a salty crisp?
Playing with Fire and Water 
Very clever! I do use the microwave to dehydrate fairly often, but never thought of using to make a flavored salt. I wonder if there is anything you can do to control the crystal texture & size.
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The solubility of pure salt in pure water is 35.9g salt per 100mL water. Unlike sugar, the solubility doesn’t change much as you increase the temperature of the water – at 100 C, the solubility is 39.1g salt per 100mL water.
AS for the previous comment, large salt crystals can be achieved with a very slow evaporation, probably over several days.
Hope this helps!
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Could you make a supersaturated solution then grow larger salt crystals on seeds like you do with rock candy? If so, would you end up with the pure salt and the flavor separated?
We have been making variations on lemoncello in our house, my current version was made with kumquats and is delicious. I need to get some of these and try it, though I wonder if ‘buddha hand’ hooch is someone irreverent.
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Supersaturation of salt in water is difficult to achieve for the reasons stated above – slow evaporation is the key here, probably room temp for a week or so to get really nice crystals. I’m a chemist, and to make crystals of organic compounds for studying the crystal structure of said materials, sometimes it takes several days – maybe even a week – of very slow, controlled evaporation. As for separation during crystallization, since flavor compounds are generally oils, they may end up floating on the surface of the water. That being said, nothing can prove me wrong like a little experimentation! Good luck!
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