Does anyone have experience using finishing salts?

L

lorijean

Well-known member
I found this site in a magazine and would love to try some of their salts - I think they have over 50. I'm interested in hearing how they can be used and what flavors.

The store is located in Portland, OR and called

The Meadow.

Thanks

LJ

http://www.atthemeadow.com/shop/

 
I've been using finishing salts for years and love them...

For starters, do you use coarse sea salts in your cooking? Coarse salt is wonderful and you use much less. A finishing salt is what you use at the end of the dish to add a bit of interest, color and taste. You only need a grain or two on say a tomato, or a few on eggs, meat, or whatever you are presenting to be eaten. When I bought a finishing salt, I chose the pink, coarse salt, because it was pretty. Then I tried a smoked salt, then a grey, and so on.
Just as with oil and vinegars, it is a matter of playing to see what it is all about and how you like the taste of a certain salt. It is a fascinating and fun thing to do.
Stay away, from the black lava sea salt unless you like the taste of charcoal. It leaves a residue on your fingers and can leave ugly black residue on you food. If you want to try it, do so after you experiment with the simpler, more popular ones first. You might consult with the person taking your order, let her know your cooking style, what types of foods your family likes and I am sure she will be a huge help.
Good luck.

For the record, I have in my supply right now, a pink, smoked, truffle flavored (OMG) and one mixed with herbs. All very fun!

 
Wow! What a great site...did you see they have sample sets? That might be a good start

The chef I used to work with used Maldon salt as their in house salt. I can attest to that one...it's fabulous (and it's included in the basic set). It's got a very "clean" taste without being overly briney.

You might also want to check out Voltera's finishing salts. Their truffle salt has taken the world by storm (I prefer the porcini salt instead) and I've had most of the others too. My other favorite is the fennel salt. (In the link Voltera and Cassina is the same brand...just different packaging...)

One other idea...maybe you've got a food lovin' friend who would want to split a shipment with you? That way you both could try more varieties. I've done this before and it works really well. You find your favorites, and ones you like a less, you don't end up with a big supply.

http://www.earthy.com/Italian_Regional_Specialties__C69.cfm

 
I asked a chef in a popular restaurant what types of salts he used in cooking.

He said Diamond Crystal.


I thought it was funny.

 
I use a Fleur de Sel as a finishing salt but always the Sel de Guerande in the cooking

process, that may be called the grey sea salt from France in this site. In fact, H bought me yet another salt grinder for my birthday and I now have a different size of grind to offer my food in the creation process. I love that salt.

I keep the regular stuff around for baking and for keeping the weeds down between the stones around the pool. And I guess if I got an infected toe, I'd soak my foot in it.

I haven't tried any of the others, but it seems to me that we have some Hawaiian folks here who use quite an assortment.

 
Would love your thoughts LJ, this is on my short list of items to "splurge" on....(Have trouble

rationalizing $$ on salt!) Let me know your opinion!

 
I know what you mean about the money. After reading the posts

above I think I'm going to order the sample set. You get 6 1-oz tins for $20. When I looked at all the individual choices I got overwhelmed. I do like the idea of that big pink salt rock and then grating it on food.

Good luck and let me know what you order.
LJ

 
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