Grey Sea Salt?

[Mylegsbig]

Anyone use this stuff?

If so, what do you use it on?

Cheers

[jennyema]

Only as a finishing salt.

On salads, quite often. Sliced tomatoes. Bread dipped in good evoo.

[kitchenelf]

I use it too for the same thing as jennyema. I love that burst of flavor (and texture) a hunk of the salt can give a warm tomato!

[GB]

I agree with both Jenny and Kitchenelf. It is that burst of salt and the crunch that I love it for.

[kadesma]

After taking a hot foccacia out of the oven, I brush on evoo then sprinkle on grey salt..heaven!

kadesma

[Mylegsbig]

So a finishing salt.

What about on filet mignon? Someone was talking about cooking filet mignon with grey sea salt.

[Snoop Puss]

I have some grey sea salt from Brittany - it's extremely coarse. Judging by the above comments, you can get finer grey salt in the States. The stuff I have is capable of shattering fillings in teeth - I know from experience. I like the taste, but I'm not sure I'd use it as a finishing salt. I'd much rather have fleur de sel as a visual and a taste experience on a steak.

[jennyema]

Originally Posted by Mylegsbig

So a finishing salt.

What about on filet mignon? Someone was talking about cooking filet mignon with grey sea salt.

I wouldn't cook anything with it. If it gets dissolved, you lose the subtle mineral flavor and the crunch that makes it special. It's no better than kosher salt then.

Some people use it as a finishing salt on cooked meats, but IMO the rule is that meat should be properly seasoned before cooking it, not after, so I'm not big on that.

[mudbug]

Is this the stuff that Michael Chiarello is always on about?

[Caine]

It's salt, for crying out loud. You put in on food, it makes the food salty, just like every other salt known to man.

Use regular old Mortons kosher salt in a 2 pound box and use the money you save for an heirloom tomato or a better cut of steak to put the salt on!!