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Finishing Salts

post #1 of 5
7/6/08 at 11:03am
Thread Starter 
I have, over the last couple of years, become a big fan of finishing salts. I particularly enjoy pink Murray River flake salt from Australia. It seems to literally melt into the meat when sprinkled on a hot steak, and has a far more subtle taste than table salt or even kosher salt, which a prefer for cooking. I also am a big fan of course, unrefined grey sea salt from France. Any other finishing salt devotees out there?
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post #2 of 5
7/6/08 at 2:39pm
I'm a salt fan, but I don't know this term. I do like using coarse kosher or flake sea salt on steak though.
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post #3 of 5
7/6/08 at 7:55pm
I just use fleur de sel, but I'm getting there. I'm so getting there. But, that's just because I've always loved salt. I think it's a childhood thing, from being on the boat all the time, the seawater would get on you and dry and if you licked your hand the salt was pretty divine.... ~ Huntsman
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post #4 of 5
7/6/08 at 8:06pm
Is Camargue salt the same as Fleur de Sel? Or is it a type of Fleur de Sel?

When we were in France, we discovered this stuff that was Camargue salt. It was different from regular salt, really amazing stuff. We bought a ton.
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post #5 of 5
7/8/08 at 11:25am
Quote:
Originally Posted by kwilkinson View Post
Is Camargue salt the same as Fleur de Sel? Or is it a type of Fleur de Sel?

Think of it as Fleur de Sel from the Camargue region of France.

I've gotten several different salts in the past few months... Maldon and the Williams Sonoma Fleur de Sel are my favs so far. I can't stop using them.
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