Thanks for this post, I'm very eager to try it! Quick question... How do you know when the boiling of the salt in the initial step is complete? I noticed in the video that your salty brine is pretty clear still. I boiled mine down significantly but could see how the water was separating from the salt. Once it was about half salt half water I removed it and put in glass baking dish, however there is a real distinction between water and salt. salt is settled on the bottom and water on top. Any advice on how to avoid this? Should I boil less or boil it longer?
No worries! Thanks for stopping by. Hmm I'd recommend boiling it down a little less. We don't want that much water to evaporate via boiling that the salt crystals to start forming due to there not being enough water. Rather, we want them to slowly form and grow via a much slower/gentle evaporation as compared to a rolling boil.
It depends on the volume of water you poured into your pan, and the overall surface area. Assuming you used a smaller volume of water with plenty of surface area, I'd say maybe 6-8hrs at a low temperature
I recommend about half a cm to one cm deep. It wont come out as a thick slab. Instead, it'll slowly form crystals, which you will see over time. Once you feel they've crystalized enough/enough water has evaporated, you're good to go.
It's weird, the first time I did was a success, but the second time I did it didn't have any difference for 2 days. Is it depends on the temperature, or? I have to reboil it after 48hrs if no improvement.
@@wearenotchefs2241 Ahhh, yesterday it was raining, so I guess that effects in some way. So if that happens, I could only just wait more extra days then?
Hmm you can try to wipe it off, but in practice, I find that ladeling/pouring out the liquid even with the calcium is fine. The reason for boiling is more so because we want to reduce the water content (for a shorter time spend slowly evaporationg), rather than removing the calcium
Hello! Thanks for the amazing vedio but i was wondering if this would work if i halved the recipe also can i try making a saturated salt solution for crystalizing?
Once you start to see small crystals forming, you're sort of on your way. When said crystals start getting larger, with very few pockets of moisture/dampness, you're almost done. You can gently dry these crystals off with some paper towels, then return them to the oven to fully dry out, or just air dry them
@@nonchalantdewiness Hmm this really depends on your surroundings. It could take a few hours to a day, depending on the humidity and temperature of your surrounding
@@wearenotchefs2241 Hello! Update here! I used 8 cups of water to 2 cups of table salt, mixed and brought to a boil until the salt was dissolved (had to boil it twice because the first time there was about a teaspoon of undissolved salt right in the middle of the pot after I cooled it down) most of the calcium boiled off I believe because my pot and stove top were pretty white lmao (easy to clean up, also I’m not sure what material was my pot but it handled it well and it was easy to clean up and it didn’t feel different.) I separated the mixture into 4 ceramic baking pans (varying in sizes) and put them in the oven at 80 degrees Celsius (eventually increased it to 85 because I was getting impatient lmao, it’s late here) it took about 7-7 1/5 hours in the oven, and I just finished putting them on paper towel to dry out. They look perfect, sooooo flakey and coarse. They honestly looked done after like 20 minutes but I’m going to leave it until I wake up lol. They turned out better than I thought considering it was my first time. Thank you so much for the video and your help through the comments! I’ll probably never make this again even though it turned out so good, because it takes too long lmao. But I’ll definitely subscribe, you’re awesome! Keep up the good work!
Hey again! here's the update on the experiment, I took half the measurements like I said and added half the mentioned water, I however boiled the mixture a bit too aggressively which let to many of the salt crystals crystalizing out of the solution as tiny beads then I put half the mixture to crystalize and since I did not have space I let the rest boil of to try again with the salt powder. The beads of crystals made the salt crystalize a bit unevenly but I got many good crystals of salt! I also dried the mixture completely before extracting as I was scared of it breaking. I sifted the salt to get rid of those small salt beads and I had some very nice flaky salt! Just now I used the salt powder and salt beads to repeat the experiment, I used way less heat and got a clear solution, and am starting the drying process again! This time I should get results like this video previously I got something more like kosher salt and also the salt crystals developed as broken pieces as I might have disturbed it too much😅 (not a bad thing at all!)
A question, would this work well with something like a flavoured salt say black garlic, or would it lose some of it's essence? I have some really unique salts at a shop near me but they're in rock form, the little pebbles.
Hmm that's a good question. I've never really experimented with that. However, my guess is that it should still retain some of, if not all of the flavor. Since you're dissolving the salts/other essences in water, and then removing the water, what you should be left with is just the salt and essences in a different crystalline structure. I'm not 100% sure how it will affect the evaporation time, but I guess it'll be interesting to try
Hey just came up to your video,great transformation but i was wondering why you didn't use sea water instead of adding unvaluable table salt? You've got a new subscriber , keep it up!
Heya! Appreciate the sub! Very good question. It's mostly outa convenience and cost. Basically, it'd cost me more to drive to the beach, collect a few pails of water, drive back, filter out the solids, sterilize the water, filter out the salt, and dry it again. Buying a box of table salt costs $1/kg here, while a box of sea salt costs $32/kg. So the conversion kinda makes sense if you don't mind the waiting around a bit
@@wotbacereplays8588 I just uploaded a brand new on on tuesday! Next video might be a little delayed due to technical issues but I'll try and get it up by weds!
Do you have to boil it for a specific time?? Because i boiled for about 2 minutes and then poured it into a wide ceramic bowl , its been 24 hours but I haven’t seen a difference... so did i not boil it enough?
No specific amount of time. Just as long as it's all dissolved. That being said, the thinner the layer of water, and the more surface area it has, the quicker it evaporates and the faster crystals will form. That's why I used a tray instead of a bowl
Im not 100% sure about Teflon, but I dont recommend metal. Salts and metals don't really go well in the long term. Most pots/pans you'll have are aluminium or stainless steel which will corrode or rust. Replacing said pans/pots aren't worth the cost of making some flaky salt
@@wearenotchefs2241 aye, thank you for replying. What about this if i boil the salt on teflon and then move it or pour it into ceramic bowl Will it evaporate ?
Mix 400g table salt and 2 litres of water. Bring to a boil, mix until everything has been combined. Let it cool a little, and pour a little into a few trays. Slowly evaporate the water :D
I'd imagine you can just dissolve all the salts in the water instead of blending it. As for the resulting salt crystal's color, that I'm not too sure. Also, if your glass container is oven-safe, then yes
If you where to place it in an oven for a day, wouldn't it be more expensive due to electricity cost? But very informative video man, still gon try it because of that texture. Most store -bought sea salt, where i live, is actually way too chunky and inconsistent wich makes my food not evenly salted. If that makes any sense.
For sure. I guess it would be cheaper than if it was left on at a higher heat. But it would also depend on the overall electrical efficiency of your unit. And I know what you mean. However, you could try using kosher salt to season, and sea salt as a finishing salt instead. It could help with even seasoning
I'd say about 50-60 degrees. This helps the water evaporate at a slow enough rate that crystals can still form. But if you have time, maybe even 40 degrees is fine
You can, but you'll need to ensure a verryyyyy low heat as you want the water to be as still as possible for the crystals to form. If it ripples due to bubbles/simmering, u will get small crystals instead
@@wearenotchefs2241 thank you, I just tried it, crystals are a little smaller than yours in the oven but should get the job done. Much appreciated my friend!
Hmm it depends on how shallow your amount of water is, how much surface area is exposed, and the overall humidity In my case, I had about half a centremetre of water in a 30cm x 15cm tray, I left it in for about 6-8hours
@@eeshapopat4067 That is possible as well. Just keep in mind that if you're leaving it uncovered outside, you'll risk it getting dirty via dust/animals/rain etc
@@wearenotchefs2241 I’m putting it by the window for the sun and then putting it in the oven at 60 c for a short time each day to help speed up the proces s
Well, for lack of a better way of describing it, rock salt kinda looks like rocks, or in smaller bits, like coarse sand. Flaky salt is well, flaky. Some people believe rock salt has medicinal properties as it tends to have other minerals in the crystals (though largely disporoven). Flaky salt just looks fancier and is more time consuming to produce. It's generally used as a finishing salt
It's actually just salt blended with activated charcoal, which is quite a pain to obtain, let alone use. It does have a mild earthy flavor, but you'll barely notice it and isnt worth the effort
I mean, you could choose to: 1) Waste electricity instead 2) Waste Someone else's water 3) Use seawater 4) Air dry it 5) Replace Salt with Cocaine All very viable options :)
When all you have is salt (sodium and chloride) , and water, where is your imaginary "calcium residue" on the rim coming from? Do you really have that much calcium in your tap water? LOL
@@eliazz7236 Hmmm it depends on the amount of surface area and amount of water in your dish. But for a shallow dish, it'll still take at least 6-8hours. Humidity plays a large role too
i’m using this for my science project thank you
No way! Me too 😂
Glad to be of service! Let me know the results!
How’s it go?
@@aidancleveland2022 It actually worked! It acts almost like the normal flaky salt.
I hope u fail
Thanks! I'll be using this salt for my pretzels next time i make them instead of sea salt
You're most welcome!
Yeah same. I need to use better salt for my pretzel recipe. :)
Some Flaky Salt...
Mmh
Acooknamedmatt
U put so much effort in your videos, but ur still underrated, how come? That makes me sad ;-;
We all gotta start somewhere! Still, thank you for the support!
Mate, why don't you have more subs
He got one from me :D
Ayee! Thanks for the sub! Well, it's a work in progress but I'll get there!
@@omarsyaahim4358 Appreciate the sub as well fam!
@@wearenotchefs2241 ayee
You just saved me $10! I clicked on the shortest vid this morning and it looks great in a jar.
Aww yiss! Glad to be of assistance!
Thank you man , I appreciate it
Thanks for this post, I'm very eager to try it! Quick question... How do you know when the boiling of the salt in the initial step is complete? I noticed in the video that your salty brine is pretty clear still. I boiled mine down significantly but could see how the water was separating from the salt. Once it was about half salt half water I removed it and put in glass baking dish, however there is a real distinction between water and salt. salt is settled on the bottom and water on top. Any advice on how to avoid this? Should I boil less or boil it longer?
No worries! Thanks for stopping by.
Hmm I'd recommend boiling it down a little less. We don't want that much water to evaporate via boiling that the salt crystals to start forming due to there not being enough water. Rather, we want them to slowly form and grow via a much slower/gentle evaporation as compared to a rolling boil.
Thank you! I'm starting an online business and had to make salted caramel and didn't have sea salt so this is very helpful!!
No worries! Im glad this helped!
MEGA KUDOS for being one of the few videos speaking in metric precise units. Thanks from the "normal side of the world".
Glad to be of service!
thank you for this!! I'm going to use this for my pretzels!
You're welcome!
Dude, you are so underrated, get this man more subs
Aww yiss! I appreciate the support!
How long do you cool it for before poring into the ceramic pot?
Thanks man I’m using this for my future in culinary arts
Youre welcome!
This channel is a massive gem wow
Ayee! I appreciate it! More vids otw!
Nice!!!
If you were to evaporate the water in the oven how long would it take to be ready ?
It depends on the volume of water you poured into your pan, and the overall surface area.
Assuming you used a smaller volume of water with plenty of surface area, I'd say maybe 6-8hrs at a low temperature
Thank you. didnt know this was possible and didnt know about flaky salt until now. You got a subscriber!
Aye! I appreciate it! More vids otw!
I’m trying this cause I got salt in a grinder but it still grinds into aquarium rocks instead of powder
This mans channel is like a hidden gem , cause u won’t find quality videos which came from a small channel
Aye! I appreciate the kind words and support! We all gotta start somewhere! Look forward to growing the channel with the support from everyine!
Surprised you don’t have more subs. Great narrator and editor. You’ll blow up soon man!
Thank you man! I'll keep on keeping on!
Thank you man! I'll keep on keeping on!
Damn this is the only video on the topic! Good job!
Thank you!
how deep should I make my water? what I mean is if I pour too much water into one of my pans will the salt come out as a thick slab or something?
I recommend about half a cm to one cm deep.
It wont come out as a thick slab. Instead, it'll slowly form crystals, which you will see over time. Once you feel they've crystalized enough/enough water has evaporated, you're good to go.
@@wearenotchefs2241 thank you!
It's weird, the first time I did was a success, but the second time I did it didn't have any difference for 2 days. Is it depends on the temperature, or? I have to reboil it after 48hrs if no improvement.
Yup! The ambience temperature and humidity will affect the rate of evaporation
@@wearenotchefs2241 Ahhh, yesterday it was raining, so I guess that effects in some way. So if that happens, I could only just wait more extra days then?
@@LiyuConberma Yup pretty much. You can popping into the oven to speed it up too
@@wearenotchefs2241 And how long in the oven?
@@LiyuConberma 1:26 :)
Thanks for the tutorial I’ve been wondering how to make it for a while now
Glad to be of service! Do consider dropping a sub! All support is appreciated!
So with the calcium, do we want to wipe that off then pour it into a container? do we boil it to remove the calcium?
Hmm you can try to wipe it off, but in practice, I find that ladeling/pouring out the liquid even with the calcium is fine.
The reason for boiling is more so because we want to reduce the water content (for a shorter time spend slowly evaporationg), rather than removing the calcium
Hello! Thanks for the amazing vedio but i was wondering if this would work if i halved the recipe also can i try making a saturated salt solution for crystalizing?
Logically you could, and crystals should from a lot quicker. You'll just need to eyeball it and ensure all the salt is dissolved
@@wearenotchefs2241 alright thanks for the tips!
Thank you for this. I’m using this to make flaky potassium chloride salt with a hint of lithium chloride to improve flavor. (Damn hypertension.)
You're welcome! Health is wealth!
Hello! I have a question, are there any visual cues that we can look out for when baking it in the oven to judge when it’s done? Thank you! :)
Once you start to see small crystals forming, you're sort of on your way. When said crystals start getting larger, with very few pockets of moisture/dampness, you're almost done. You can gently dry these crystals off with some paper towels, then return them to the oven to fully dry out, or just air dry them
@@wearenotchefs2241 thank you so much! Once I take them out with a paper towel, about how long would they take to air dry?
@@nonchalantdewiness Hmm this really depends on your surroundings. It could take a few hours to a day, depending on the humidity and temperature of your surrounding
@@wearenotchefs2241 okay, thank you!!
@@wearenotchefs2241 Hello! Update here! I used 8 cups of water to 2 cups of table salt, mixed and brought to a boil until the salt was dissolved (had to boil it twice because the first time there was about a teaspoon of undissolved salt right in the middle of the pot after I cooled it down) most of the calcium boiled off I believe because my pot and stove top were pretty white lmao (easy to clean up, also I’m not sure what material was my pot but it handled it well and it was easy to clean up and it didn’t feel different.) I separated the mixture into 4 ceramic baking pans (varying in sizes) and put them in the oven at 80 degrees Celsius (eventually increased it to 85 because I was getting impatient lmao, it’s late here) it took about 7-7 1/5 hours in the oven, and I just finished putting them on paper towel to dry out. They look perfect, sooooo flakey and coarse. They honestly looked done after like 20 minutes but I’m going to leave it until I wake up lol. They turned out better than I thought considering it was my first time. Thank you so much for the video and your help through the comments! I’ll probably never make this again even though it turned out so good, because it takes too long lmao. But I’ll definitely subscribe, you’re awesome! Keep up the good work!
It works very efficient
Glad to be of service!
Hey again! here's the update on the experiment, I took half the measurements like I said and added half the mentioned water, I however boiled the mixture a bit too aggressively which let to many of the salt crystals crystalizing out of the solution as tiny beads then I put half the mixture to crystalize and since I did not have space I let the rest boil of to try again with the salt powder. The beads of crystals made the salt crystalize a bit unevenly but I got many good crystals of salt! I also dried the mixture completely before extracting as I was scared of it breaking. I sifted the salt to get rid of those small salt beads and I had some very nice flaky salt! Just now I used the salt powder and salt beads to repeat the experiment, I used way less heat and got a clear solution, and am starting the drying process again! This time I should get results like this video previously I got something more like kosher salt and also the salt crystals developed as broken pieces as I might have disturbed it too much😅 (not a bad thing at all!)
Awesome! Now you have your very own fancy salt at home!
A question, would this work well with something like a flavoured salt say black garlic, or would it lose some of it's essence? I have some really unique salts at a shop near me but they're in rock form, the little pebbles.
Hmm that's a good question. I've never really experimented with that.
However, my guess is that it should still retain some of, if not all of the flavor. Since you're dissolving the salts/other essences in water, and then removing the water, what you should be left with is just the salt and essences in a different crystalline structure.
I'm not 100% sure how it will affect the evaporation time, but I guess it'll be interesting to try
Hey just came up to your video,great transformation but i was wondering why you didn't use sea water instead of adding unvaluable table salt? You've got a new subscriber , keep it up!
Heya! Appreciate the sub!
Very good question.
It's mostly outa convenience and cost. Basically, it'd cost me more to drive to the beach, collect a few pails of water, drive back, filter out the solids, sterilize the water, filter out the salt, and dry it again.
Buying a box of table salt costs $1/kg here, while a box of sea salt costs $32/kg. So the conversion kinda makes sense if you don't mind the waiting around a bit
@@wearenotchefs2241 got it!
Waiting for the new video.
@@wotbacereplays8588 I just uploaded a brand new on on tuesday! Next video might be a little delayed due to technical issues but I'll try and get it up by weds!
not all seawater is suitable for harvesting sea salt
Can I use any kind of salt?
Thanks!
Do you have to boil it for a specific time?? Because i boiled for about 2 minutes and then poured it into a wide ceramic bowl , its been 24 hours but I haven’t seen a difference... so did i not boil it enough?
No specific amount of time. Just as long as it's all dissolved.
That being said, the thinner the layer of water, and the more surface area it has, the quicker it evaporates and the faster crystals will form. That's why I used a tray instead of a bowl
WeAreNotChefs thank you, yes I’m seeing some flakes forming so it only needs time now, great video by the way❤️
@@peyton_list9907 That's great to hear! Do share your results once they're formed!
Hey you said the recommended tools id to use enamel and ceramic, but can i use like metal or teflon ? Is it Will be good ?
Im not 100% sure about Teflon, but I dont recommend metal. Salts and metals don't really go well in the long term.
Most pots/pans you'll have are aluminium or stainless steel which will corrode or rust. Replacing said pans/pots aren't worth the cost of making some flaky salt
@@wearenotchefs2241 aye, thank you for replying. What about this if i boil the salt on teflon and then move it or pour it into ceramic bowl Will it evaporate ?
@@MawanCH No worries. Yup that will work too. Just try to keep the amount of water shallow, and exposed surface area high for faster results
Hey man can you write for me this recipe in comment please
Mix 400g table salt and 2 litres of water.
Bring to a boil, mix until everything has been combined.
Let it cool a little, and pour a little into a few trays.
Slowly evaporate the water
:D
can i replace flaky salt with Himalayan pink salt or coarse sea salt blended in a blender? And can I use a glass container to put it in the oven?
I'd imagine you can just dissolve all the salts in the water instead of blending it. As for the resulting salt crystal's color, that I'm not too sure.
Also, if your glass container is oven-safe, then yes
@@wearenotchefs2241 Thank You!!
If you where to place it in an oven for a day, wouldn't it be more expensive due to electricity cost?
But very informative video man, still gon try it because of that texture. Most store -bought sea salt, where i live, is actually way too chunky and inconsistent wich makes my food not evenly salted. If that makes any sense.
For sure. I guess it would be cheaper than if it was left on at a higher heat. But it would also depend on the overall electrical efficiency of your unit.
And I know what you mean. However, you could try using kosher salt to season, and sea salt as a finishing salt instead. It could help with even seasoning
Could you please specify how long to boil the water after it comes to a boil?
Just until everything is dissolved
Is there a diff. If I use a rock salt and not table salt?
Other than the price difference, there shouldnt be much of a difference in the final product
Thanks my guy
You're welcome!
Can you just sit it the corner for like 3 days?
It depends on how comfy your seat of choice is, and how long you can go without food.
What temperature should I set the oven to?
I'd say about 50-60 degrees. This helps the water evaporate at a slow enough rate that crystals can still form. But if you have time, maybe even 40 degrees is fine
@@wearenotchefs2241 is that. Celsius or Fahrenheit
@@412Outdoors Celcius
@@wearenotchefs2241 Thanks!
@@wearenotchefs2241 could I put it in the oven at 80c for less time? That’s the lowest my oven can go... or will that not work?
Can you tell us how to make egg fried rice ?
We gotchu fam! Videos on the channel!
Thank you, thank you, thank you...i subscribed!
Aww yiss!
Can the whole process be done on a stove top?
You can, but you'll need to ensure a verryyyyy low heat as you want the water to be as still as possible for the crystals to form.
If it ripples due to bubbles/simmering, u will get small crystals instead
@@wearenotchefs2241 thank you, I just tried it, crystals are a little smaller than yours in the oven but should get the job done. Much appreciated my friend!
@@Sharp.Penguin00 No worries! Glad to have helped
🔥gonna try this later
um how long do you put it in the oven for
Hmm it depends on how shallow your amount of water is, how much surface area is exposed, and the overall humidity
In my case, I had about half a centremetre of water in a 30cm x 15cm tray, I left it in for about 6-8hours
bro if we want to make it the oven how much time dies it take
Hmm this really depends on how shallow your water is, and the humidity of the oven/surrounding. It could range from 6-12 hrs from experience
I made this now letting it sit but it’s been raining so the sun is not as strong so I’ll have to let it sit longer
Slow and Steady wins the race!
@@wearenotchefs2241 is it ok if I mainly let it dry by the sun but put it in the over a few minutes each day at 60 c
@@eeshapopat4067 That is possible as well. Just keep in mind that if you're leaving it uncovered outside, you'll risk it getting dirty via dust/animals/rain etc
@@wearenotchefs2241 I’m putting it by the window for the sun and then putting it in the oven at 60 c for a short time each day to help speed up the proces s
@@eeshapopat4067 that should be fine
Difference between rocksalt and flaky salt?
Well, for lack of a better way of describing it, rock salt kinda looks like rocks, or in smaller bits, like coarse sand.
Flaky salt is well, flaky.
Some people believe rock salt has medicinal properties as it tends to have other minerals in the crystals (though largely disporoven).
Flaky salt just looks fancier and is more time consuming to produce. It's generally used as a finishing salt
@@wearenotchefs2241 Thank you so much! 💯
@@joshuasoliman1269 No worries!
Flaky salt more healthy... boiling process get's rid of the chemical used to crystalise table salt
0:56 where would the calcium come from?
It's usually added as a filler to cheaper salts
@@wearenotchefs2241 oh ok
My salt is not disalteting what should I do
How deep is your tray of water?
How much cups of salt is that
We're looking at approx 2 cups, though a weighing scale would give you a much more accurate measurement
Works with himalayan salts?
Yup! All kinds of salt. However, it's just cheaper to use table salt as Himalayan salts tend to be sold at a higher price
A Cook Named Matt is shaking
He may want to know my location soon
And how to make the black flaky salt?
It's actually just salt blended with activated charcoal, which is quite a pain to obtain, let alone use.
It does have a mild earthy flavor, but you'll barely notice it and isnt worth the effort
A new sub I smell and what is that?!?? Some flaky notifications
Thanks for the flaky sub!! I appreciate it!
How much is 400g???
It's exactly 50g more than 350g
tyyyy
Welcome!
Kosher or iodated salt?
It should work regardless, since the chemical composition of salt is the same, regardless of form.
Ich did it right and it dont work? :(
Hmm how long did you leave it to evaporate for, and did you disturb the water as it was evaporating?
Appreciate you. Have a sacrificial comment for the algorithm
I appreciate the sacrificial comment. I hope it appeases the algorithm gods as well
Inb4 a million subs
Aye! Thank u for the support!
WHO CAME HERE AFTER MATTBROUSARD on tik too?
Me
Don't disturb me
I am the 100 subscribe
Ayee! Yes u are! Thank you for the support!!
Thanks for this vid bro! 1 sub from me XD
Ayye! I Appreciate the support!
How to waste water and gas!
Make flakey salt with Salts 😂
I mean, you could choose to:
1) Waste electricity instead
2) Waste Someone else's water
3) Use seawater
4) Air dry it
5) Replace Salt with Cocaine
All very viable options :)
Soo you'r making salt using salt
Im transmuting cheap salt into pricey salt :P
@@wearenotchefs2241 ooo ok but why is it expensive
@@thick_elmo4635 Hmm In general, it's just more time consuming to make bigger flakes of salt. That and companies love marking up prices haha
@@wearenotchefs2241 your channel is cool I am going to subscribe
@@thick_elmo4635 Awesome! I appreciate the support!
Big bag of sea salt is 1$ at dollar store. Not flaky, just sea salt.
You took salt and made salt
Exactly!
666 like lol
ayee! Maybe It'll hit 6969 one day :P
When all you have is salt (sodium and chloride) , and water, where is your imaginary "calcium residue" on the rim coming from? Do you really have that much calcium in your tap water? LOL
YOU BETTER NOT PUT NO FLAKY SALT ON IT!!!
How Long should you evaporate the ester in the oven
Water*
@@eliazz7236 Hmmm it depends on the amount of surface area and amount of water in your dish. But for a shallow dish, it'll still take at least 6-8hours. Humidity plays a large role too