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Apr 18, 2013 10:44 AM

Sel gris -- advice on using, buying?

Just read somewhere something a chef said about how much he relies on sel gris (to be precise ;) ) that piqued my curiosity. Looking for advice on how to use it, brands folks like? Thanks for any help.

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  1. Salt's a touchy subject around these parts. I think, for the most part, that it's just a way of getting people to pay dollars per ounce for something that is more appropriately a pennies per ounce commodity. Let's put it another way, you would never ever consider putting a little sprinkling of the dirt that adheres to the salt in your food on its own ("hey, here's some clay and mineral residue in a shaker bottle") but somehow it becomes very sophisticated to put a "sel gris" on food with it's "complex mineral qualities".

    I do own a number of foofy salts that peopel have given me over the years and salt blends that I've purchased (truffle salt, fennel pollen salt, smoked salt). There's nothing wrong with using them, i'm just not enamored of the "dirty salt" movement.

    1. I use it for everyday cooking.

      I split it in half, one part I keep coarse for cooking and one part I grind in a morter and use it for table salt.

      I don't remember what brand I use, I buy a bag of "wet" salt at the store.