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Fleur de sel

JenBoes Oct 17, 2006 08:52 PM

I recently received a jar of Fleur de sel. Do any of you have any suggestions on how I might use it or even specific recipes that utilize its flavor?

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  1. w
    WineWidow RE: JenBoes Oct 17, 2006 09:05 PM

    We tend to use it in "topical applications" for lack of a better term. Meaning that we'll use it sprinkled over vegetables, or salads or anything where you salt the food at serving. I use other salts for cooking (like in pasta water, vegetable water, soups etc).

    1. pikawicca RE: JenBoes Oct 17, 2006 09:08 PM

      Definitely don't waste it by cooking with it! It's great sprinkled on just about anything right before eating. I keep a tiny dish of it on the table so that people can help themselves.

      1. bitsubeats RE: JenBoes Oct 17, 2006 09:16 PM

        I agree 100% with pikawicca. Don't ever cook with it, because it'll be a waste of money...it will just taste like every other salt. However when it is used as a finishing salt (used after cooking) it tends to have its own distinctive taste and flavor.

        I love it sprinkled over heirloom tomatoes but unfortunately the season is over.

        It's good served as a condiment with the meats from a pot au feu or sprinkled on cooked veggies or perhaps even a simple salad.

        I love to sprinkle it on my french fries (:

        1. JenBoes RE: JenBoes Oct 17, 2006 09:48 PM

          Thanks for the great input!!

          1. chocolate chick RE: JenBoes Oct 17, 2006 10:57 PM

            Fleur De Sel and caramels are a perfect pair. Sprinkle a bit on top of each cut caramel or sprinkle the salt on after you dip the caramels in melted chocolate (before chocolate hardens).

            2 Replies
            1. re: chocolate chick
              bostonfoodie111 RE: chocolate chick Oct 17, 2006 11:03 PM

              I bake a very fudgy brownie with dulce de luche added the last few minutes of baking. When they are cooled, I press some fleur de sel into the caramel. YUM!

              1. re: chocolate chick
                SuzMiCo RE: chocolate chick Oct 17, 2006 11:15 PM

                There was just a whole NYTimes article on salt and caramel. Made it sound AMAZING. I haven't had a chance to try it yet.

              2. m
                maviris RE: JenBoes Oct 17, 2006 11:59 PM

                In Montreal, I buy these lovely little chocolates topped with fleur de sel (at les chocolats de chloes)... It's a great foil to sweets!

                and more ideas:

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