Speciality Sea Salts
- spoonandsoup Apr 6, 2009 07:47 AM
Went to Longo yesterday and notice they have jars of special salts - Himalaya Pink, Mediterrean, etc. The company is Just a Pinch.
Personally, I don't want to buy them all to try what each salt taste like (even though they have some gift packages with 4 types inside). Is there a taste test anywhere?
I have seen this brand at a lot of grocery and specialty food stores (from the healthy butcher to metro) but have been reluctant to try them.
I know the allure of colour is tempting, but it is basically just glorifying impurities and dirt in your salt?
I find all your need for cooking and seasoning is three salts.
Free running iodized salt
and Fleur De Sel for finishing dishes.
but as you I tempted to know more and try them, but I don't feel the urge to drop big bucks on pink sand or 100 yr old lava in my salt, when all I want is a salt?
Second this suggestion. Waaay back I reported on a 'salt tasting' that a friend set up. Everybody (and I mean everybody) had Maldon salt top. It had been originally recommended to me by a chef (as a finishing salt) and I had given the hostess that particular sample on a previous visit.
haven't tried these brands but the tastes of these expensive salts are wasted if you're cooking w/ them. They should really be used as finishing salts.
it's not essential, but if you've got money to burn then buy them as finishing salts.
i've been curious about these salts as well, i hope someone can share some more insight. they are definitely for finishing and not cooking. i can only say that i tried a truffle infused salt (different brand), and it was very tasty.
I haven't tried this brand, but I do enjoy using these salts for finishing. The "impurities" do lend a unique flavor.
I will say that one of my favorite types of sea salt is Danish Viking salt, or alderwood smoked salt. It most definitely adds more than color. A sprinkle in a bowl of New England Clam Chowder is heaven! It brings a smoky depth of flavor wherever it's sprinkled.
Aside from the criteria of flavour, which is most important IMO, different sea salts contain different minerals. So there is a "possible" health benefit to consuming the different salts.
Aberginegal, have you tried sprinking the truffle salt on steaks? One of the guys at Cumbrae's (actually, he might be the owner), swears by it. I find it "okay" but thought I'd pass the recommendation on, nonetheless.