Delicate, Flaky Finishing Sea Salt - Maldon
How to Use Flaky Sea Salt
Flaky (sea) salt is making big inroads into the restaurant industry as a garnish, not just as an ingredient. It makes a big difference to many dishes and is worth using at home as well. Here are some suggestions for your home usage.
Look for certain qualities in flaky salt:
- Crisp crunch
- Gentle, mild, sweet flavour
- Avoid flaky salt that tastes bitter or too reminiscent of the sea
Add to salads.Pour a little flaky sea salt over the top of a salad as both a garnish and final seasoning. It makes the salad really come to life.
Use as a crust on meats and fish.Coat as normal with oil, butter or water and add flaky sea salt.
Add to phyllo (filo) pastry dishes.Make sure to coat the pastry in olive oil first before sprinkling on a little flaky sea salt prior to baking.
Use in baking and desserts.Where salt is called for, use flaky salt in place of ordinary salt. It is not at all unusual for chefs to be adding the salt as agarnish, liberally sprinkling salt over ice cream, mousse etc.
QuestionWhere can I buy flaky salt?wikiHow ContributorCommunity AnswerA specialty salt store is going to carry exactly the product that you want, but there are very few of these. Some of them allow you to order online. A specialty gourmet grocery store may be another option for you.Thanks!
QuestionCan I substitute pink sea salt?wikiHow ContributorCommunity AnswerNo, flaky sea salt has a different texture and is used for different things, like topping rather than seasoning. Pink sea salt is fine for seasoning food as if you were using table salt.Thanks!
Can I use sea salt for these?
- Whilst good quality flaky salt may be costly, you will not use it up too quickly and it is definitely worth the additional cost in the flavour returns given.
- Flaky salt is formed by placing in pans to evaporate. The resulting salt is uneven in size and shape, hence the flakiness. However, the taste is better than salt which is processed differently. Pan evaporation is many thousands of years old.
- Numerous chefs believe that the best quality sea salt comes from the English East Coast, where production of flaky sea salt has been occurring for centuries.However, French, Australian and New Zealand sea salt brands are also highly recognized for their quality. It is best to experiment to see which type best suits your needs and tastes. The salt brand pictured above is considered to be a high quality one by some chefs.
- Be aware that most varieties of sea salt are not iodized. Thus, if this is your only source of salt, you might be risking goitre. Look for iodised versions or find other sources to add to your diet. Speak with your doctor or nutritionist if you are not certain.
Video: How to MAKE YOUR OWN SEA SALT. Updated
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