Fleur De Sel

[GB]

I went to Penzys over the weekend and treated myself to a container of Fleur De Sel. I have never used this before and have been dying to try it for quite a while. I am thinking of sprinkling a little on a steak (after cooking of course). Do you think this is a good use or will the subtle flavor of the salt be lost using it this way? What type of things have you used this salt on?

 

[Corinne]

Oh, Penzey's! I've been buying all my spices from them for years. There are no stores real near here - when I get to one, I have a big list & usually drop $100 plus! I keep a lot of my spices in the freezer & refill my jars when they get low. Penzey's is so much better - and cheaper - than supermarket stuff.
I believe that the Fleur De Sel is known as a "finishing salt" so it would be perfect for cooked steak - or anything else that is ready to eat. Not the best salt to use during the cooking process - probably because of the cost, for one thing.

Corinne

 

[GB]

Welcome to the site Corrine!

Yes Penzys is a wonderful place. I have dropped quite a bit of $$$ there, but it has always been well worth it. They just opened a store near me (about an hour away, but close to my in laws) so I have made a few trips there.

Yes Fleur De Sel is a finishing salt, but I don't think you would want to use it on just anything. The flavor is very delicate and subtle and could get lost in a lot of things. For instance, I do not think I would sprinkle it on the chili I just made as there are too many other flavors that the salt would have to compete with. It is a very expensive salt so I would want to make sure to only use it when it will make a noticeable difference. Have you tried it before? What have been your experiences with it?

 

[Andy M.]

GB:

The Penzey's store is a great spot, isn't it! You could go crazy and drop a bundle in a heartbeat! Much more dangerous than the website.

Let us know how the Fleur de Sel tastes.

 

[GB]

Yeah it really is a great spot Andy. The people who work there are so nice too. You can tell they love being there. I bought some Smoked Spanish Paprika this time around and when she was ringing me up she shot me this look. The look could only mean one thing, that I had just found gold. That look was right. It is one of the best things I have bought there by far. It has a wonderful smoky flavor that is just amazing.

I have tasted the salt (of course) just plain as soon as I got it into the car. I noticed it in the aftertaste. It has a very faint flowery taste. You can really notice it when you smell it. To be honest, I am not sure if I would notice the taste if I did not know to look for it, but then again I have not tried it on food as it was intended. I will make sure to report back one I have

 

[kitchenelf]

GB - I mostly use this salt as a finishing salt and on/in things where kosher is just too big. I bet it would be great on a steak!

 

[Andy M.]

I bought the Spamish smoked paprika, too. I've used it a couple of times and keep looking for excuses to use it again.

 

[kitchenelf]

I bought some Smoked Spanish Paprika this time around and when she was ringing me up she shot me this look. The look could only mean one thing, that I had just found gold.

oh, oh, oh - I was just going to see if they had smoked paprika - it is absolutely WONDERFUL and the "secret" ingredient in my chicken rub. Isn't the flavor/aroma wonderful? I will get to their site tomorrow and order some things - smoked paprika being one of them. Thanks for posting this - everyone needs to know about it!

 

[GB]

Isn't the flavor/aroma wonderful?

It really is. One sniff and it is like a party in my nose

 

[ironchef]

One of life's great pleasures needs only three ingredients:

• Fresh Vine Ripened Tomatoes (Heirloom if you got 'em)
• Great Quality Extra Virgin Olive Oil
• Fleur de Sel

GB, for your steak, cut it into 1/4 - 1/2" slices and then sprinkle the fleur de sel over it so that the salt can flavor more of the meat.

 

[GB]

Great advice! Thanks Iron Chef. I can't believe I didn't think of tomatoes and olive oil with the salt. I do that all the time as it is one of my favorite snacks. This salt will make it that much better. Brilliant idea!

 

[PA Baker]

I was about to suggest the same thing that ironchef just did (great minds!) but the with addition of some fresh mozzarella and fresh basil from your garden.

 

[GB]

PAB you are a genius! Now I know what I am having for lunch

 

[PA Baker]

Thanks!
Be sure to let us know how you like the salt!

 

[Robo410]

I love using different salts...and any fine food you are preparing will benefit from the fine ingredients you are using. FLeur de sel is awesome and I agree, slice before seasoning so the salt has full benefit.

Have you ever tried smoked salts?

 

[GB]

Have you ever tried smoked salts?

I haven't, but I would LOVE to try some. I love anything smoked. I would smoke ice cream if I could

 

[Andy M.]

I tried smoking ice cream once but the paper got all wet and wouldn't light.

 

[GB]

I tried smoking ice cream once but the paper got all wet and wouldn't light.

Ba dum bump

 

[jennyema]

GB

I am so jealous. But jealous because I was lazy on Saturday and didn;t get to Penzey's like I had planned. I wish they were open at night or on weekends


I am a real stickler about seasoning meat before I cook it (Shirley C.; "What Einstein Told His Cook;" Alton Brown, etc.). Salting meat after you cook it doesn't properly season. So I probably would not use it that way. Although I might be persuaded to season first lightly and then finigh lightly.

My favorite way to use finishing salt is on salad.

And, as ironchef suggests, on garden tomatoes.

 

[kadesma]

I agree with Ironchef GB..I love my Fleur de Sal and guard it with my life I do not cook with it but use it just before serving..

kadesma