Salt ... The good stuff

Discussion in 'Professional Chefs' started by chef_bob, Feb 17, 2005.

  1. chef_bob

    chef_bob

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    I am lucky enough to have in my hand some Fleur de Sel, Hawaiian Pink and Smoked Sea Salt. What are some of your favorite pairings and uses?
     
  2. mikeb

    mikeb

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    I season everything with salt (just enough to bring out the ingredient's flavour - nothing should taste 'salty'). At the restaurant our regular salt is grey sea salt, fleur de sel is nice on carpaccio, fois gras, and to finish dishes.
     
  3. hipjoint

    hipjoint

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    smoked sea salt is great on bbq w/o the heavy bbq sauces.

    the hawai'ian pink i like on white meat fish and mebbe chicken
    for the color contrast.

    fleur de sel is for everything else, as a finishing salt. if yours is like
    mine, it is slightly "wet" an will stick to things really well.

    if you can score some "sale alle erbe" (italian sea salt with herbs dried
    IN the salt, not simply dried herbs mixed into salt ... big difference!)
    that is GREAT as a light sprinkle over pasta w/o tomato sauces.
     
  4. markswill

    markswill

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    In my opinion the best salt comes from a small mine in the rockies in Idahoe?
    It is called Redmond salt. It is very pure and unlike anything else. I would compare its quality to fluer de sel but a bit different as has aged more. Just a thought.
     
  5. markswill

    markswill

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    In my opinion the best salt comes from a small mine in the rockies in Idahoe?
    It is called Redmond salt. It is very pure and unlike anything else. I would compare its quality to fluer de sel but a bit different as has aged more. Just a thought. Is anyon else familiar with this?
     
  6. rivitman

    rivitman

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    If I had occasion to use them, I would use them as garnishes.
    Fluer de sel say pot au feu to me.
     
  7. thetincook

    thetincook

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    At the restaurant I work at, we use coarse sea salt with ground orange peel for finishing, and kosher and fine sea salts for all purpose seasoning.