🧂
The other night I fell asleep on the couch around 10:00 pm watching Joseph Campbell’s Mythos I. I woke up around 4:30 am, washed my face and brushed my teeth.
This invigorated me to the point that I basically wasn’t falling back asleep, so I ended up looking up different brands of finishing salts for two hours in bed.
Fleur De Sel and Maldon Sea Salts are not salts that you want to cook with, but that you want to sprinkle atop things as “finishing salts”.
In my research I discovered that Guérande or Camargue fleur de sels are top brands to use. And with Maldon, the brand just called Maldon. I have Maldon sea salts and also Sal de Ibiza fleur de sel which is really good. It comes in a ceramic pot with a little spoon. I recommend both and you don’t need a lot, a little goes a long way.
From Wikipedia:
“Fleur de sel ("flower of salt" in French; French pronunciation: [flœʁ də sɛl]) or flor de sal (also "flower of salt" in Portuguese, Spanish and Catalan) is a salt that forms as a thin, delicate crust on the surface of seawater as it evaporates. Fleur de sel has been collected since ancient times (it was mentioned by Pliny the Elder in his book Natural History), and was traditionally used as a purgative and salve. It is now used as a finishing salt to flavor and garnish food.”
From Maldon Salt website:
“What is special about Maldon Salt?
Maldon Salt’s irregular and distinctive pyramid shape is what makes it so special. In addition to the unique tactile texture, our pyramid salt flakes release saltiness with sweet precision, bringing a clean and delicate flavour.”
Some uses:
Vegetables.
Pastas.
Meats if you do that.
Watermelon or mango.
A chocolate chip cookie, fresh from the oven, topped with Maldon sea salt. I linked Alison Roman‘s recipe above for Salted Butter and Chocolate Chunk Shortbread Cookies above. Warning: these cookies may horn you for life, and cause you to eat many. If you give them to people they’ll keep asking you to make them over and over again. Perfect trifecta of sweet but not too sweet, savory, and salty.
A little toast with mashed avocado, sliced tomate, Maldon sea salt or fleur de sel on top. Can also serve with scrambled egg on the side with some Green Pepper Cholula on top (green flame emoji).
A warm blueberry muffin, or toasted croissant (I pronounce this with an audible ‘r’) cut in half, some vegan (Miyoko’s, Earth Balance Soy Free) or whatever other (Kerrygold) butter melted in the middle, and a little fleur de sel or Maldon sea salt.
Do you use finishing salts? What do you use them on? How do you love them?
I try to watch my sodium but I’m a little bit of a salt guy in moderation. Don’t call me ”salt bae”. I’m only bae to one woman and one woman only, and that’s my wife, the most beautiful woman in the world.
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